Description
These Oatmeal Breakfast Cookies are made with gluten-free rolled oats, mashed bananas, a touch of maple syrup, and a good dose of chocolate chips. They’re slightly sweet and the perfect breakfast or snack!
Ingredients
Units
Scale
- 1 cup mashed banana (roughly 2 to 3 large overripe bananas)
- 1/2 cup all natural creamy almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups gluten free rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside.
- Add the mashed banana, almond butter, maple syrup, and vanilla extract to a large mixing bowl. Whisk together until well combined.
- Use 1/4 cup measuring cup or cookie dough scoop to scoop the cookie dough and place on the cookie sheet. Use the back of a spoon to flatten the cookie dough into a cookie shape. The cookies won’t spread in the oven.
- Bake for 12-15 minutes until slightly golden brown around the edges. Remove the cookies from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to finish cooling.
- Store the cookies in the fridge for a week or freeze for up to two months!
