Breakfast Cookies (gluten free)
it helps, in my household, to have several easy-to-grab snacks and breakfast items already prepared for school mornings. these breakfast cookies are a win, in my house. and i hope they are in yours, too.
may your breakfasts (lunches and dinners) be filled with goodness and covered in grace.
Banana Oat Chocolate Chip Raisin Breakfast Cookies
my daughters love these. i’d say they’re grown-up approved, too.
gluten free and vegan optional
2 medium ripe bananas 2 eggs (or 2 flax eggs: 2Tbsp flaxseed + 5Tbsp water. let rest and when it becomes a paste, use in place of eggs) 2 Tbsp coconut oil (melted) 1½ tsp vanilla extract 3 Tbsp honey 1½ cup gluten free rolled oats ½ cup almond meal (grind raw almonds to make the meal) ½ cup oat flour (grind rolled oats) ½ tsp baking powder ½ tsp baking soda dash of sea salt ½ cup peanut butter (natural creamy - or crunchy if you prefer) ½ cup dark chocolate chips optional: ¼-1/2 cup raisins 2-3 Tbsp chopped walnuts (or preferred nut for added crunch)
Preheat oven to 350F if using flax eggs, go ahead and mix flax meal and water and set aside mash bananas until creamy mix bananas, peanut butter, honey, baking powder, baking soda, melted coconut oil mix in egg (flax or real), oat flour, almond flour, and rolled oats fold in chocolate chips, raisins and walnuts drop spoonfuls of batter onto greased cookie sheet bake for 15-17 minutes allow cookies to fully cool on cooling rack before eating