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.
