Gluten-free banana chocolate chip breakfast cookies made with wholesome, healthy ingredients. You won’t miss the flour, butter, and added sugar! Use certified gluten-free oats to make them gluten free, and use dairy-free chocolate chips to make them vegan.
- 2 and 1/2 cups (200g) old-fashioned whole rolled oats or quick oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (250g) almond butter*
- 1/4 cup (82g) pure maple syrup (or honey)
- 2 large ripe bananas, mashed (about 1 cup)
- 1/2 cup (80g) dark or semi-sweet chocolate chips
- Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.
- Each cookie will be about 1/4 cup of dough. Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.
- Bake for 15 minutes until edges are very slightly brown. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week.
- Freezing Instructions: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.
- Nut Butter: You can use your favorite peanut butter (or soy nut butter, sunflower seed butter) instead of almond butter. For peanut butter: homemade honey roasted, creamy, crunchy, natural (non-oily) or non-natural are all OK.
Keywords: banana breakfast cookies, breakfast cookies