Description
Your favorite banana bread turned into breakfast cookies! Gluten-free, oil-free, and naturally sweetened with banana and maple syrup. Perfect for meal prep!
Ingredients
- 3–4 large medium/large bananas, smashed (~1 1/2 cups)
- 2 cups gluten-free old fashioned rolled oats
- ½ cup superfine almond flour
- 1/4 cup pure maple syrup
- 1/3 cup nut or seed butter
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 1 tsp baking powder
- 1/2 cup Hu Kitchen Gems
- ½ cup chopped walnuts
Instructions
- Preheat your oven to 350°F and line a bread pan with parchment paper, or alternatively, grease lightly with coconut oil.
- In a large bowl, combine the ground seed and water and allow to sit for 5 minutes to gel.
- Add the smashed banana to the flax mixture and mix to combine.
- Next, add in the nut butter and maple syrup and mix to combine.
- Finally, add in the oats, almond flour, and baking powder and stir well.
- Fold in the Gems and walnuts and stir to combine.
- Scoop batter out with a ¼ cup measuring scoop and place dough on the parchment lined baking sheet. Repeat until all of the batter is accounted for. Top with extra Gems and walnuts.
- Bake the breakfast cookies for 25-30 minutes, until the top is golden brown, and a toothpick comes out clean.
- Store banana bread breakfast cookies in the fridge for up to one week and freeze for long term storage.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Meal Prep
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free
Nutrition
- Serving Size: 14-16 Cookies