These are my go to breakfast cookies. I love them with a bowl full of fresh papaya, mixed berries, bananas, add splash of lime and maple syrup.

Ingredients

2 medium ripe bananas

2 batches flax eggs (2 Tbsp) flaxseed meal + 5 Tbsp water as original recipe is written)

1/2 cup natural, almond or peanut butter (crunchy or smooth)

2 Tbsp refined coconut oil (melted or avocado oil)

1 tsp pure vanilla extract

4 Tbsp agave nectar or maple syrup (or honey if not vegan)

1 1/2 cup gluten-free rolled oats

1/2 cup oat flour (ground from GF oats)

1/2 cup almond meal (ground from raw almonds)

1/2 tsp baking powder

1/4 tsp baking soda

1 pinch sea salt (add more or less depending on saltiness of your PB)

½ c. chopped raw walnuts (lightly crushed // or sub other nut)

1/2 cup raisins or vegan chocolate chips (I love Lilly’s vegan chocolate!)

Sugar for sprinkling

Instructions

  1. Preheat oven to 350 degrees F (176 C).
  2. In a large bowl combine flax seed and water and let rest for 5 minutes to achieve “eggy” texture.
  3. Mash in the bananas until well combined, and then add peanut butter, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
  4. Add oats, almond meal and oat flour and mix well.
  5. Add raisins or chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.
  6. Drop cookies by a rounded tablespoon at a time on a lightly greased baking sheet – they won’t expand much. Also make them as uniform in size as possible to ensure even baking. Sprinkle with sugar.
  7. Bake for 15-17 minutes or until the cookies are slightly golden brown. Sometimes I double the amount and spoon 2 tbsp. and cook for 30 minutes.
  • Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time