Healthy Breakfast Cookies
These easy Healthy Breakfast Cookies are perfect when you're too busy to cook but don't want to skip the most important meal of the day!
Servings 18
Ingredients
- 2 mashed ripe bananas
- 1 cup Bob's Red Mill Almond Flour
- 1 cup Bob's Red Mill Rolled Oats
- 2 tbsp. Bob's Red Mill Chia Seeds
- 2 tbsp. Bob's Red Mill Flax Seeds
- 1/4 cup peanut butter
- 1/4 cup maple syrup or honey
- 1/4 cup Bob's Red Mill Pumpkin Seeds
- 1 tsp baking powder
- 1 tsp cinnamon or as desired optional
- 1 tsp vanilla
- pinch of salt
- 1 cup chocolate chips or chocolate chunks
Instructions
- Preheat oven to 350F and line two baking sheets with parchment, lightly grease them with coconut oil spray.
- Into a medium-sized bowl combine all your ingredients and mix well using a wooden spoon.
- Using a small ice screen scoop measure out the batter and roll into balls, then flatten to create a cookie-like shape.
- Place a maximum of 12 cookies per tray and bake for 18 minutes or until they are tooth-pick test approved.
- Eat immediately or cooled. Both ways are fabulous.
Notes
The cookies will last up to 1 week in a tight-sealed container on the counter.
Use gluten-free oats to make this recipe entirely gluten-free.
