Make these minimal ingredient cookies to enjoy as breakfast, snacktime, or anytime you want! They're healthy and so chewy!
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings12cookies
Ingredients
2cupsold-fashioned rolled oats
2large or 3 medium overripe bananasmashed
1/2cupplant-based milk
2tablespoonsnatural peanut butter
2tablespoonsmaple syrup
2tablespoonsflaxseed meal
Optional extras:
1/2teaspoonsalt
1teaspoonvanilla extract
1teaspooncinnamon
1/2cupbittersweet chocolate chips or chunksdairy free
1/4cuppepitaspumpkin seeds
1/4cupchopped dates
Instructions
Instructions
Preheat the oven to 350 degrees F (180 C) and line a cookie sheet with a silicone baking pads.
Combine the banana, milk, peanut butter, and any of the extra ingredients in a medium mixing bowl and stir together very well. Add the flax and oats and mix them in. Use a dough scooper or a large tablespoon to drop packed balls of the mixture onto your tray. They should be about 2 tablespoons each.
Flatten the cookies slightly and place the tray in the oven to bake for 8 to 10 minutes until the edges start to turn dark brown. Remove from oven and cool for at least 5 minutes before removing from the tray. These are great while they're still warm, but they're also amazing chilled in the fridge to harden the chocolate (if using). Store them in an air-tight container for up to a week.