Cookies so healthy, you can enjoy them for breakfast!
These cookies are vegan and can be easily made gluten free. They are easily customizable and can be made into more of a dessert if you chose.
We got back from a weekend trip and came home to about a dozen overripe bananas that needed something done to them. I had frozen several, made smoothies, turned some into granola and pancakes and at the end of the week, I still had two left. So, I thought some healthier cookies should do the trick. (Click here to see my full list of things to do with overripe bananas).
First, mash two overripe bananas. Mix in the melted peanut butter, coconut oil, flax egg, vanilla, cinnamon, maple syrup, and salt until well combined.
Slowly add 2 1/2 cups of oats and 1/2 cup of flour (use gluten free if needed). Until everything is incorporated.
At think point, you can add whatever toppings you desire. I added chocolate chips, raisins, pecans, and chia seeds. Make sure everything is mixed well, and that's it. So easy!
Place roughly 2 tbsp of batter onto a well greased cookie sheet and press down since these cookies won't spread. You can place them close-ish together and fit about a dozen on a pan. This recipe make about 18 large cookies total, but you can make them slightly smaller to make 2 dozen.
Bake the cookies at 350F/180C for about 20 minutes or until golden brown. Enjoy fresh or prep them for the weeks breakfast.
Oatmeal Breakfast Cookies:
Ingredients:
- 2 overripe bananas
- 1/2 cup of melted peanut butter
- 2 tbsp coconut oil
- 1 tbsp ground cinnamon
- 1 tsp vanilla
- 1/2 tsp salt
- 1/4 cup maple syrup (adjust depending on your level of sweetness)
- 2 1/2 cups of old fashioned oats
- 1/2 cup of all purpose flour
- toppings of choice
Directions:
1. Preheat your oven to 350F/180C. Add 1 tbsp of ground flax and 3 tbsp of water to a small bowl, mix, and wait 5-10 minutes. While you wait, mash the bananas in a medium sized bowl.
2. Melt the peanut butter (about 30 seconds in the microwave should do it) in a small bowl. Add the coconut oil, cinnamon, vanilla, maple syrup, and salt and mix until well combined and the coconut oil has melted. Add to bananas and mix.
3. Once the flax egg has thickened, add it to the rest of your wet mixture and combine.
4. Add 1/2-1 cup of oats at a time and mix. Add the flour last and mix until you can no longer see dry flour.
5. On a well greased baking sheet, spoon out 1-2 tbsp of batter and press down slightly since these cookies won't spread. This recipe will make about 18-24 cookies depending on the size of scoop. I made about 18 larger cookies. Alternatively, you could shape them into rectangles to make granola bars!
6. Bake your cookies for about 20 minutes or until golden brown and no longer wet. Remove, cool, enjoy hot, or save them for your breakfasts throughout the week.
And that's it! Super simple, super yummy, and actually healthy in terms of cookies. They make the perfect healthy dessert, trail snack, or quick to-go breakfast option for your busy week. I hope you give this recipe a try!
For more ways on how to use up old bananas, click here!
-Emma
Commenti