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….
Instructions
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1
With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
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2
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.
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3
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.
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4
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.
