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.
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
- Preheat oven to 350 degrees F (176 C).
- In a large bowl combine flax seed and water and let rest for 5 minutes to achieve “eggy” texture.
- 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.
- Add oats, almond meal and oat flour and mix well.
- Add raisins or chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.
- 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.
- 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