Gluten-Free Oatmeal Chocolate Chip Breakfast Cookies
Alison Needham
Cookies for breakfast? Yes, please! These cookies are not only packed with healthy goodness, they are delicious. Serve them up with a fruit smoothie and you've got fast and easy meal for a weekday morning. They make a great afternoon snack too.
Prep Time 15 minutes mins
Cook Time 18 minutes mins
Total Time 33 minutes mins
Servings 12 cookies
Calories 270 kcal
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.
Serving: 1cookieCalories: 270kcalCarbohydrates: 26gProtein: 7gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 75mgPotassium: 287mgFiber: 5gSugar: 9gVitamin A: 15IUVitamin C: 2mgCalcium: 104mgIron: 2mg