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Banana Oatmeal Breakfast Cookie

Four banana oatmeal breakfast cookies stacked on a small white plate with one cookie leaning against the stack.
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These cookies are vegan, gluten-free and include healthy fats for glowing skin. These “brookies” are a great breakfast or snack on the go!

Ingredients

Scale
  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1 cup gluten-free oat flour
  • 1 cup gluten-free whole rolled oats
  • 1/2 cup quinoa
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup of organic almond butter or peanut butter
  • 3 tablespoons maple syrup
  • 3/4 cup mashed banana (about 2 medium bananas)
  • 1 teaspoon vanilla extract
  • 2 tablespoons olive oil
  • Optional: 1/4 cup cacao nibs or dark chocolate chips

Instructions

  • Preheat the over to 350 degrees F and line a baking sheet with parchment paper.
  • In a small bowl, make the “chia egg”. Combine the ground chia seed and water. Set aside to thicken for at least 10 minutes.
  • In a large bowl, stir together the oat flour, whole oats, baking powder, baking soda, cinnamon and sea salt. Fold in the quinoa and any options mix-ins like the cacao nibs.
  • In a medium bowl (or I also use my mini cuisinart), combine the almond butter, maple syrup, mashed banana, vanilla and olive oil
  • Pour the wet ingredients into the bowl of dry ingredients. Add the chia seed and stir well until completely combined.
  • Use a 1/4 cup cookie scoop (or measure out about 1/4 cup) to scoop the batter onto the baking sheet. Flatten cookie slightly. Bake 18 minutes until lightly browned.
  • Cool on the pan for 5 minutes and then transfer to a wire rack.
  • Store in an airtight container or freezer.

Find it online: https://eatbeautifullyblog.com/banana-oatmeal-breakfast-cookie/