Breakfast Cookies

This week for the DH's breakfast, I decided to make these breakfast cookies from the Minimalist baker that I stumbled upon when I was looking at her almond meal coconut cookies from last week.

GLUTEN FREE VEGAN BREAKFAST COOKIES

Prep time

10 mins

Cook time

17 mins

Total time

27 mins

Tender, not-too-sweet breakfast cookies made with bananas, flax seed, oat flour, rolled oats, almond meal and lots of dark chocolate chips. Gluten free and vegan!

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Gluten Free

Serves: 26 cookies

Ingredients

• 2 medium ripe bananas
• 2 flax eggs (2 Tbsp flaxseed + 5 Tbsp water)
• 1/2 cup natural, salted peanut butter (crunchy or smooth)
• 2 Tbsp refined coconut oil, melted (or canola oil)
• 1 tsp pure vanilla extract
• 3 Tbsp agave nectar (or sub maple syrup, or honey if not vegan)
• 1 1/2 cup gluten free rolled oats
• 1/2 cup oat flour (ground from GF oats)
• 1/2 cup almond meal (ground from raw almonds)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch sea salt (add more or less depending on saltiness of your PB)
• 3 Tbsp raw walnuts, lightly crushed (or sub other nut)
• 1/2 cup semisweet or dark chocolate chips (non-dairy for vegan)

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl combine flax seed and water and let rest for 5 minutes to achieve "eggy" texture.
3. Mash in the bananas until well combined, and then add peanut butter, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
4. Add oats, almond meal and oat flour and mix well.
5. Add chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.
6. Drop cookies by spoonfuls on a lightly greased baking sheet - they won't expand much. Also make them as uniform in size as possible to ensure even baking.
7. Bake for 15-17 minutes or until the cookies are slightly golden brown.
8. Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freezer for even longer storage time.

My notes:
1. Sticky dough, but I was able to flatten them out pretty well and they held together after being baked.
2. I used whole wheat flour instead of the oat flour
3. I used canola oil instead of coconut oil
4. I used almond butter (a mix of raw and roasted) instead of almond butter
5. I used psyllium eggs, not flax, and probably added more water because of that.
6. I used cashews for the nuts and threw in some cranberries because why not
7. The DH was a fan, and I will probably be making these again. Next time I'll probably throw in some spices-- cinnamon or allspice-- something extra to give oomph. Perhaps the almond butter swap for the the peanut butter took some of the flavor out, I don't know, but I thought that these guys could use a little more something.