Gluten-Free Vegan Breakfast Cookies
These wholesome, dairy-free cookies are perfect for a quick breakfast or snack, packed with bananas, oats, and chocolate chips.
Ingredients
Dry ingredients
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 2 medium ripe bananas
- 1/2 cup natural, salted peanut butter (crunchy or smooth)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp refined coconut oil (melted or avocado oil)
- 3 Tbsp agave nectar or maple syrup (or honey if not vegan)
- 1 pinch sea salt (add more or less depending on peanut butter saltiness)
- 1 tsp pure vanilla extract
Dry mix
- 1 1/2 cup gluten-free rolled oats
- 1/2 cup almond meal (ground from raw almonds)
- 1/2 cup oat flour (ground from GF oats)
- 1/2 cup dairy-free semisweet or dark chocolate chips
- 3 Tbsp raw walnuts (lightly crushed or sub other nut)
Instructions
- Preheat oven to 350°F (176°C).
- Mix flaxseed meal and water; let rest 5 minutes. Mash bananas and combine with peanut butter, baking powder, baking soda, melted coconut oil, agave, salt, and vanilla.
- Add oats, almond meal, and oat flour; stir in chocolate chips and walnuts. Chill for 5 minutes.
- Drop spoonfuls onto a greased baking sheet; bake 15-17 minutes until golden.
- Cool briefly on sheet, then transfer to a rack. Store in an airtight container.
Notes
Refrigerate or freeze for longer storage.