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Flourless Banana Breakfast Cookies
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| Ingredients | |
| 2 cups | rolled oats |
| 2 tablespoons | chia seeds |
| 1 teaspoon | cinnamon |
| 1/4 cup | walnuts |
| 1/4 cup | raisins |
| dried cranberries, alternative | |
| 1/4 cup mini | chocolate chips |
| 3 large | very ripe bananas, mashed |
| 1 large | egg |
| 1/4 cup | almond milk |
| 1 tablespoon | real maple syrup |
| 1 teaspoon | vanilla |
Preparation
Heat the oven to 350F. Line a baking sheet with parchment or a silicone baking mat.
In a large bowl, combine oats, chia seeds, cinnamon, walnuts, raisins, and chocolate chips. Mash the bananas and whisk with egg, almond milk, maple syrup, and vanilla.
Pour the mixture into the dry ingredients and stir to combine. Scoop by heaping tablespoons onto the prepared cookie sheet and flatten slightly.
Bake 15 to 20 minutes. Cool for 5 to 10 minutes on the baking sheet before removing to a cooling rack to cool completely. Store in an airtight container in the refrigerator and reheat as needed.
Ingredient Variations and Substitutions
Use any unsweetened dried fruit or unsalted nuts that you like, in place of raisins and walnuts.
You can use honey or agave nectar in place of maple syrup.
Cooking and Serving Tips
Cookies will not spread since they have no butter or oil. Flatten them slightly before baking.
Reheat cookies for 15 to 20 seconds in the microwave before heating, if you wish.
If you want to pump up the protein even more, you can enjoy a container of Greek yogurt or a boiled egg
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