Recipe
Hearty Banana Oatmeal Breakfast Cookies with Almond Flour
Banana oatmeal breakfast cookies are hearty and loaded with chocolate and oats! They’re gluten free and perfect any time of the day!
Prep: 10 minCook: 15 minTotal: 25 min
Servings: 13 cookies 1x
Ingredients
- 2 ripe bananas (about 1 cup mashed)
- 2 eggs
- 1/3 cup natural peanut butter
- 1/4 cup agave nectar (honey or maple syrup also works)
- 1 1/2 cups blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup old fashioned rolled oats
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F.
- In a large bowl, mash the bananas.
- Add the eggs, peanut butter, and agave nectar to the bowl. Whisk to combine.
- Add the almond flour, baking powder, and salt to the bowl. Whisk to combine.
- Fold the oats and most of the chocolate chips into the batter, save some to press into the tops of each cookie.
- Line a baking sheet with parchment paper. Use a cookie scooper or ice cream scoop to scoop the cookies out onto the baking sheet.
- Press the remaining chocolate chips into the tops of the cookies.
- Bake for 15 minutes.
- Allow to cool for 5 minutes and then transfer to a cooling rack and enjoy!
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 151
- Sugar: 11g
- Sodium: 64mg
- Fat: 7.7g
- Saturated Fat: 2.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.1g
- Fiber: 1.8g
- Protein: 4.7g
- Cholesterol: 27mg
Find it online: https://thetoastedpinenut.com/banana-oatmeal-breakfast-cookies/
