Start the day with gluten-free banana oat cookies! They're gluten-free, oil-free, and butter-free and taste like banana bread. Perfect for high-fiber breakfasts or post-workout snacks.
INGREDIENTS
– 1 cup mashed bananas, (about 3 medium or 2 large ripe bananas), 230g– 1 larger egg– ⅓ cup runny nut butter, peanut, almond, or sun flower– 2 tbsp maple syrup or honey– 1 tsp vanilla extract– 1 ¾ cups quick oats– 1 tsp ground cinnamon– ½ tsp salt– ⅓ – ½ cup walnuts, chopped– ⅓ cup chocolate chips, optional
INSTRUCTIONS
Pre-heat oven to 350°F and line two large baking sheets with parchment. Mash bananas in a big dish. Get 1 cup mashed bananas.
Step 1
Egg, runny nut butter (I prefer peanut butter), maple syrup, and vanilla. Add quick oats, cinnamon, and salt to make a batter.
Step 2
Add walnuts and chocolate chips if preferred. Skip the chocolate chips for less sugar. Use a cookie scooper to scoop 1.5 tablespoons of dough each cookie.
Step 3
Put the dough on the baking sheets without rolling it! Do not worry—the cookies won't spread much during baking. Space them 2 inches apart. Pat the frying tops lightly.
Step 4
Bake 12–15 minutes until the bottoms are gently browned. After 5 minutes on the baking sheets, move the cookies to a wire rack to finish cooling. Enjoy your simple, tasty banana bread breakfast cookies!