Who says you can't have cookies for breakfast?! These are slightly sweet, but not overly sweet at all! They are full of fiber and protein that will keep you full. There's a good chance you have a lot of these ingredients on hand between your pantry and fridge. You don't always have to make banana bread when your bananas are over rip - try these instead! Make up a batch and keep in an airtight container for breakfast for the week.
What You'll Need:
• 2 browned bananas
• 1 cup gluten free old fashioned oats
• 1/3 cup shredded coconut
• 1/4 cup chocolate chips
• 1/3 cup chopped walnuts
• 1 egg
• 1 tsp vanilla
• 1 tsp baking powder
• 2 tsp honey
• Dash of salt
• Cinnamon
How To:
≥≥ Preheat your oven to 350º F.
≥≥ In a bowl, mash your banana with a fork. Add in your egg and stir to combine until it its liquid-y. Add in your vanilla, honey, baking powder and salt. Mix it up!
≥≥ Next, add in your oats, coconut, chocolate chips and walnuts. Stir to combine. It won't feel like typical cookie texture - it will be basically wet uncooked oatmeal.
≥≥ Spray a cookie sheet with non-stick spray - I like avocado oil spray. Form cookies on your sheet. They won't really spread out during cooking, so make sure they are in the shape you want them to be in.
≥≥ Sprinkle with cinnamon on top and get into the oven. Bake for 15-20 minutes or until golden brown. Let them cool completely before removing them, so they can set up.
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