BANANA OATMEAL BREAKFAST COOKIES
Banana Oatmeal Breakfast Cookies
INGREDIENTS
- 1 Ripe and Spotty Banana
- 1 1/2 cups Gluten-Free Rolled Oats, divided
- 2 tbsp Unsweetened Applesauce (I used milk)
- 1 tbsp Maple Syrup, for added sweetness (Optional)
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1/3 cup chopped Walnuts, or another Nut of choice
- Needs some kind of fat - Peanut Butter, Butter, or Coconut Oil
- First, Preheat the oven to 350F. Peel the ripe Banana and break it off into “chunks” in a medium bowl. Mash the Banana with a fork until it forms a paste.
- Next, add 1/2 cup of the Rolled Oats to a blender and process for 30 seconds, or until a fine flour forms. Add the Oat Flour, remaining Oatmeal, Applesauce, optional Maple Syrup, Cinnamon, Baking Powder, and Salt to the bowl with the Banana. Mix until everything is evenly incorporated.
- Fold the chopped Walnuts into the batter, then line or grease a Baking Tray. Use around 3 tbsp of batter to form a “Cookie”, then press each Cookie onto the Tray – they will not spread out in the oven, so shape them how you’d like them to be!
- Bake for 15 minutes, flip, then bake for an additional 5-7 minutes.
- Once cool, store in a loosely covered container at room temperature for up to 5 days. You can also freeze these and reheat as needed!
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