Cookies, for breakfast, healthy cookies? Not possible, right? Wrong, these beauties are gluten free breakfast cookies, also, dairy free, sugar free, and chock full of flavor, fiber and deliciousness! Simple to make, and pretty darn frugal, they beat out those nasty sugary soups most kids end up eating every day, and these cookies will keep them going strong for hours!!!
Peanut butter Banana Oatmeal Breakfast Cookies
375* preheat, grease your cookie sheets, or use parchment paper.
2 ripe bananas, mashed well
2/3 c peanut butter, creamy is best
2/3 c applesauce
1/3 c flax meal
1/3 c coconut flakes
2/3 c oat flour
2/3 c whole oats, dry
1 1/2 tsp maple flavoring
1/3 c chocolate chips of your choice
In bowl of stand mixer blend the mashed, creamy bananas and the peanut butter well.
Next mix in the applesauce until fully incorporated.
Into this wet mixture add the maple flavoring(this can be substituted with vanilla if you prefer, but the richer flavor of the maple really shines through).
In a smaller bowl blend all of the dry ingredients until well mixed.
Carefully pour 1/3 of your dry mix into your wet mixing bowl, incorporate fully, keep adding the dry mix in by 1/3 until fully blended.
Lastly blend in your chocolate chips, carob chips work fine in this recipe.
The mixture should be fairly thick and wet, throughout.
Spoon out by the heaping spoonful onto a prepared cookie sheet, flatten them out slightly, until they are no more than a 1/2 inch thick.
These do not spread much, but do not crowd them, as they need to bake for 20 minutes, at 375*
This recipe made about 24 cookies, but they did not last long, few made it to breakfast two days later. With a glass of milk, yogurt, kefir or fruit smoothie these would be a breakfast that could keep you going all day!
This recipe was shared on Allergy Free Wednesday, go check out the other amazing recipes they are cooking up!