Description

These hearty and healthy breakfast cookies are naturally gluten-free, vegan, and low in sugar. They are made with wholesome ingredients like oats, nut butter, and dried fruits, providing a nutritious and satisfying start to your day.

Ingredients

Units Scale

2 ripe bananas, mashed
1/2 cup natural peanut butter or almond butter
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1 1/2 cups rolled oats (gluten-free if needed)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup ground flaxseed
1/4 cup dried cranberries or raisins
1/4 cup chopped nuts (such as walnuts or almonds)
2 tablespoons chia seeds
2 tablespoons hemp hearts (optional)

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine the mashed bananas, peanut butter, maple syrup, and vanilla extract until smooth.
Add the rolled oats, ground cinnamon, salt, ground flaxseed, dried cranberries, chopped nuts, chia seeds, and hemp hearts (if using) to the wet mixture. Stir until well combined.
Let the mixture sit for about 5 minutes to allow the flaxseed and chia seeds to absorb some moisture.
Scoop heaping tablespoons of the dough onto the prepared baking sheet, flattening each scoop slightly to form cookie shapes.
Bake for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
Feel free to customize the add-ins, such as using different dried fruits, seeds, or even adding dark chocolate chips for a treat.