Cookies for breakfast? Heck YES! I’m all for that and these cookies are perfect for quick mornings when you literally just have to grab something and run. I actually love these cookies as a pre-workout snack in the mornings, mid-day snack, or dessert. They are good ANYTIME of the day. Packed with whole, healthy ingredients that will make you feel good! They are vegan, gluten-free, and have no refined sugars. They are bursting with whole grains and SO easy to make…like I’m talking about ONE bowl people! Also, I love the crunch the walnuts add to these soft, chewy cookies. It’s the perfect combination. Double Chocolate Oatmeal Banana Walnut Breakfast Cookies
Makes about 20 cookies
1 medium banana, ripened
1/4 cup natural creamy peanut butter
1 Tbsp pure maple syrup
1 Tbsp melted coconut oil
1 flax egg (1 Tbsp ground flax + 3 Tbsp water, combine together, set for 5 minutes)
1/2 tsp pure vanilla extract
1 1/4 cups rolled oats
2 Tbsp cacao powder (or you can use unsweetened cocoa powder)
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp ground cinnamon
1/2 cup chopped walnuts
1/3 cup vegan chocolate chips
Preheat oven to 325°F. Line a baking sheet with parchment paper or a silpat mat.
In a large bowl, add peeled banana. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax egg, and vanilla. Whisk until well incorporated.
Add the dry ingredients: oats, cacao powder, baking soda, baking powder, and cinnamon. Using a rubber spatula, stir and fold until well mixed. Fold in chocolate chips and walnuts.
Using a cookie scoop, scoop and drop cookie dough on the prepared pan. Flatten slightly, as they won’t spread much during baking. Bake for 10-13 minutes and allow it to cool on the pan for 20 minutes to help it set more. Carefully lift cookies and place on a cooling rack to cool completely. Store in an airtight container or ziploc on the counter or in the refrigerator for up to a week.
(Recipe adapted from Beaming Baker)