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vegan chocolate chip oatmeal breakfast cookies

Oatmeal Chocolate Chip Breakfast Cookies.

Kelly Roenicke
Oatmeal chocolate chip banana breakfast cookies are easy to make and even easier to eat!
5 from 1 vote
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Breakfast
Cuisine Dairy Free, gluten free, vegan.
Servings 14
Calories 151 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • In a large bowl, place the ripe banana and mash it with a fork.
  • Add the peanut butter and maple syrup and mix together.
  • Add the gluten free oats, oat flour, ground flax seed, baking soda, and salt, and stir until combined.
  • Stir in the dairy free chocolate chips.
  • Drop by rounded tablespoons onto the cookie sheet. Flatten slightly with the back of the spoon.
  • Bake at 350 degrees F for 11-13 minutes.

Notes

Store leftover cookies in an airtight container. They should stay fresh for about 3 days. If you want to keep them longer, store in the refrigerator, where they should last for 5-6 days.
You can easily freeze these - store in a freezer bag for up to 3 months.

Nutrition

Calories: 151kcalCarbohydrates: 19gProtein: 4gFat: 7gSaturated Fat: 2gSodium: 88mgPotassium: 144mgFiber: 2gSugar: 9gVitamin A: 20IUVitamin C: 0.7mgCalcium: 24mgIron: 0.7mg
Keyword chewy
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