Banana, Chocolate and Oatmeal Breakfast Cookies
Here’s a recipe to add to your collection to avoid sending your scraps of chia and flax seeds to the compost or forgetting them at the bottom of the pantry. These egg-free, dairy-free, gluten-free and no-sugar-added cookies are perfect for busy mornings.
Ingredients
- 1 ripe banana
- 1 tbsp (15 ml) dairy-free beverage of your choice
- 3 tbsp ground flax seeds
- 1 tsp chia seeds
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) natural almond or peanut butter
- 6 tbsp (40 g) large-flake oats
- 1/2 oz (15 g) 70% dark chocolate pieces (see note)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, mash the banana with a fork. Add the dairy-free beverage, flax and chia seeds. Mix well. Let rest for 5 minutes.
- Add the oil and almond butter to the bowl. Mix well. Add the oats and mix until smooth. Using a spoon, form two thick 5-inch (12.5 cm) round cookies on the baking sheet. Top with the chocolate pieces.
- Bake for 22 minutes or until the cookies start to brown around the edges. Let cool on a wire rack. The cookies will keep for 2 days in an airtight container at room temperature.
Here’s a recipe to add to your collection to avoid sending your scraps of chia and flax seeds to the compost or forgetting them at the bottom of the pantry. These egg-free, dairy-free, gluten-free and no-sugar-added cookies are perfect for busy mornings.