Banana Bread Breakfast Cookies

• 分量: 16 servings
• 調理時間: 10 minutes
• 総時間: 30 minutes

材料

1 & 1/2 cups traditional rolled oats

2/3 cup oat flour

1/2 tsp baking soda

2 tsps cinnamon

½ tsp nutmeg

1/4 tsp salt

1/2 cup ground flax seed meal

1/2 cup finely chopped walnuts

2 tbsp chia seeds

1 cup ripe, mashed banana (about 2 large bananas)

1 large egg

1/2 tsp vanilla

2 tbsp melted coconut oil

2-4 tbsp maple syrup

3/4 cup semisweet chocolate chips, dairy-free if necessary

手順

Preheat your oven to 350 F and line 2 baking pans with parchment paper or silicone baking sheets

In a large mixing bowl, combine first 9 ingredients (all the DRY ones except chocolate chips) and stir together until well mixed

Make a 'well' (sunken area) in the middle of your bowl

Add mashed banana, egg, vanilla and coconut oil to the well and whisk them together in the middle, then gently fold them into the dry ingredients until it is thoroughly mixed

At this point, you can add your desired amount of syrup to taste.  It can be made completely without the sweetener, or up to 4 tbsp maple syrup for a sweeter cookie

Stir in the chocolate chips

Scoop your cookie dough onto your pan, will be about 16 cookies

Place about 2 inches apart

Flatten each cookie with the back of your spoon or a spatula

Bake for 15-20 minutes, or till the edges of the cookies are browning and the tops are set

Let cool on pan for about 10 minutes, then transfer to a cooling rack

Store in an airtight container in the fridge for 1 week, or these may be frozen (wrap well in plastic and then aluminum foil)

栄養

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