Mix up a batch of these breakfast cookies for a healthy and tasty any time-of-day snack. As with all recipes involving the oven, parent supervision is definitely recommended!
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Servings 12
Author myinspiredhomeschool
Equipment
oven
aluminum cookie sheet (1/2 size)
Ingredients
2medium sizedpeeled and smashed ripe bananas
3/4 cupnut butter (peanut, almond or your choice)
1 1/2cupsgluten-free instant oatmeal (or three packets of single serve)
4tbspmaple syrup
4 tbspalmond or hazelnut flour
2tbsp ground flaxseed
1/4cupunsweetened, flaked coconut
1/4 tspbaking soda
1/8 tspsalt
1/2 cupchocolate chips (dairy-free if you can find them)
Instructions
Heat oven to 350 degrees Fahrenheit, line a cookie sheet with parchment paper
Smash the bananas in a medium-sized mixing bowl
Measure out oat / tear packets of oatmeal and add to bowl
Mix in rest of ingredients, one at a time with a spatula or wooden spoon until well combined
Using two metal spoons, dollop 12 equally sized portions onto the parchment paper
Bake at 350 degrees for about 15 minutes or until slightly browned