Flourless Banana Oat Chocolate Chip Breakfast Cookies {GF, Vegan}
These breakfast cookies are healthy, nutritious, all natural and delicious all at the same time. Meoooowwww!
Calories:
Ingredients
- 3 ripe bananas mashed
- 1 cup peanut butter
- 3 tablespoons honey or maple syrup
- 1 tablespoon vanilla extract
- 2 ¼ cups old fashioned oats or Gluten-free oats
- ½ cup oat flour or GF flour see notes below how to make oat flour, if you don't have it
- 1 teaspoon baking powder
- ¼ teaspoon salt optional
- ⅔ cup semi-sweet chocolate chips
- Optional: Add 1/2 cup peanuts or walnuts for more protein!
Instructions
- Preheat oven to 350 degrees
- Prepare 2 cookie sheets with parchment paper.
- In a medium mixing bowl, combine and whisk together oats, oat or GF flour, baking powder and salt.
- In another large bowl, mash bananas and then add in the peanut butter, maple syrup or honey and vanilla together in a large bowl until creamy.
- Add the dry ingredients to the wet ingredients and stir until they are well combined. The batter will be slightly sticky.
- Fold in the chocolate chips.
- Using a cookie scoop, place rounded, heaping balls of batter onto baking sheet. If you want these flatter, you can smoosh them down some.
- Bake for 15-18 minutes for large scooped cookies. If making smaller cookies, adjust baking time or if you are flattening them some, again adjust baking time. You want to make sure the cookies back through.
- Let cookies sit on baking pan a few minutes to continue baking, then transfer to wire rack.
- Makes 22-24 big cookies.
Notes
How to Make Oat Flour
- If you don't have oat flour, there's a simple solution for you! Simply place oats in a food processor and blend until they become a fine flour, pausing to pulse occasionally for optimal texture. This versatile flour can be used in any recipe that calls for it and can be easily stored in an airtight container in a cool, dry place.
- For the best gluten-free option, be sure to use Certified Gluten Free oats, such as Bob's Red Mill. With 2 cups of oats yielding approximately 1 1/2 cups of oat flour, it's a simple swap for a healthier, tastier option!
Cookie Tips
- When scooping cookies onto baking sheet, if you don't want thick cookies, smoosh them down, if you wish for flatter cookies and shorter baking time.
- Make sure to measure your oats and oat flour at the right measurements called out, so the cookies don't come out dry and crumbly.
- These are the kind of cookies that you don't want to underbake in my opinion. They taste much better when they are cooked through. If they aren't cooked through, just put them back in the oven and finish baking a few more minutes.
- You can also have a pan-banging experience with these cookies! When they are done, just bang the pan on your counter and they will flatten and spread out if you want! It's kind of fun!