I call these breakfast cookies because they are healthy enough to start off the day with. Well, that depends on how many chocolate chips you put in. At any rate, these are super easy cookies loaded with oats and banana. It’s a low-sugar and high-fiber treat that works well in the morning but these are a tasty snack anytime.
- 2 1/2 cups whole rolled oats
- 3/4 cup gluten-free flour (we use white rice)
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon, ground
- 1/2 cup vegan non-dairy milk
- 1/4 cup maple or agave syrup
- 1 tbs flaxseed, ground
- 2 1/2 tbs water
- 1 tsp vanilla extract
- 1 large banana, ripe and soft
- 1/2 cup extras (chocolate chips, nuts, raisins, etc.)
Before you start, mix the ground flax and water together is a little dish and let it sit (this is known as a “flax egg”). After that, start up the oven to 350F.
Stir all the dry ingredients together in a mixing bowl. In another dish, mash up the banana and combine the wet ingredients. Now just add the banana mixture to the other bowl of dry oat mix, and stir until moist and combine evenly.
Scoop out about 1/4 cup of batter for each cookie, and lay out on your greased baking sheet. Press them down slightly, and start baking. They should just start to brown on top in around 15 minutes. Make sure they’re cooked through, then leave out on a wire rack to cool a little before trying one.
This recipe makes about 16 cookies.