Gluten-Free Banana Oatmeal Dark Chocolate Chunk Breakfast Cookies
Breakfast cookies are a delicious way to start your morning!
Weekday mornings can often be hectic so I love to have a grab-and-go breakfast option. These Banana Oatmeal Dark Chocolate Chunk cookies fit the bill. They satisfy my sweet tooth and are filling and healthy for rushed mornings.
I often prepare a batch of these delicious, nutritious breakfast cookies and store them in the freezer. In an instant I can grab two (or more!) cookies for a quick and yummy meal.
The cookies also make a tasty snack and are a great accompaniment to a cup of coffee!
Gluten-Free Note: If you eat gluten-free as I do, make sure you check ALL of your ingredients, including oats, baking powder, protein powder, etc. Use products specifically labeled "gluten-free."Gluten-Free Banana Oatmeal Dark Chocolate Chunk Breakfast Cookies
2 cups gluten-free oats
1/2 cup vanilla protein powder (I used Syntha-6 Vanilla Ice Cream)
1/4 cup coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed bananas (about three small)
1 tablespoon coconut oil
1 teaspoon vanilla
1/4 cup dark chocolate chips (or approximately four squares dark chocolate bar, chopped)
Preheat oven to 350 degrees.
Using blender, grind 1 cup of the oats into flour. Combine with remaining 1 cup oats, protein powder, coconut flour, salt and baking powder in a mixing bowl.
Using blender, purée bananas. Add egg, coconut oil and vanilla to blender and pulse until mixed.
Stir banana mixture into dry ingredients. Fold in chocolate pieces.
Use large cookie scoop to scoop 12 portions onto cookie sheet lined with parchment paper. Slightly flatten cookies since they will not spread.
Bake 10-14 minutes or until set and slightly golden on bottom.
Cookies may be stored in the freezer and pulled out one or two at a time for breakfast or a quick snack. Microwave on a paper towel or plate for approximately 20 seconds.
What's your favorite grab-and-go breakfast option?
This recipe is linked to