Description
Banana Oatmeal Chocolate Chip Breakfast Cookie made with oats, banana, and dark chocolate chips. Bakes in 25 minutes for a fun breakfast!
Ingredients
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- ½ banana, smashed
- 1 tsp pure maple syrup
- 1 TBSP SunButter (or any nut or seed butter)
- ½ TBSP unsweetened almond milk
- ½ cup gluten-free old-fashioned rolled oats
- 1 TBSP vegan dark chocolate chips + more for topping
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the ground flaxseed and filtered water to a medium mixing bowl and allow it to gel for ~5 minutes.
- Next, add the smashed banana, maple syrup, SunButter, almond milk, and oats and stir well to combine, making sure the oats are well coated. The mixture should be thick and sticky. Fold in the dark chocolate chips.
- Spread the batter on the parchment lined baking sheet in a large thin circle, using a spatula or the back of a spoon. Sprinkle on a few more dark chocolate chips on top and gently press in with your hands.
- Transfer the baking sheet to the oven and bake the cookie for 20-22 minutes, until it’s golden brown underneath and around the edges.
- Allow the cookie to cool briefly, then serve immediately!
Notes
Recipe adapted from Eating Bird Food
- Prep Time: 5 mins
- Cook Time: 20-25 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free