Gluten Free Oatmeal Chocolate Chip Breakfast Cookies
These oatmeal chocolate chip breakfast cookies are gluten-free, vegan, heart healthy - and most importantly, completely delicious.
- 2 very ripe bananas
- 2 tablespoons ground flax seeds
- 1 tablespoon chia seeds
- 1/2 cup almond butter, chunky or smooth is fine
- 2 tablespoons melted coconut oil
- 1 teaspoon pure, gluten-free vanilla extract.
- 3 tablespoons pure maple syrup
- 1 1/2 cup gluten-free rolled oats
- 1/2 cup oat flour, GF oats ground in your blender or food processor
- 1/2 cup almond meal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of sea salt
- 3 tablespoons of finely chopped pecans
- 1/2 cup semi-sweet or dark chocolate chips or chunks
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
Mash the bananas with a fork in a small bowl and set aside.
Place the flax seeds, along with 5 tablespoons of warm water in the bowl of your stand mixer fitted with the paddle attachment. Let it sit for 5 minutes to thicken.
Add the bananas to the bowl, along with the chia seeds, almond butter, coconut oil, vanilla extract, and maple syrup. Beat until smooth.
Add the oats, oat flour, almond meal, baking powder, baking soda and pecans and stir well. Add the chocolate chips and stir until evenly distributed.
Cover bowl with plastic wrap and refrigerate for 30 minutes or until firm. Scoop dough out (1-2 tablespoons at a time) and place on prepared baking sheets about 2 inches apart. Wet a large spoon and using the back, flatten cookies slightly. Re-wet if cookies begin to stick to the spoon.
Bake for 15-18 minutes, or until the cookies are lightly golden brown. Cool on the baking sheet for 5 minutes, then remove to a rack to cool completely. Seal in an airtight container to store at room temperature for a few days, or wrap well and freeze for up to 1 month.