These easy (and 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!
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
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.
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.