Almond Butter Banana Breakfast Cookies
Ingredients
The base ingredients
-
1
medium
ripe banana
-
1
large
egg
-
1
teaspoon
vanilla extract
-
¾
cup
drippy almond butter
-
⅓
cup
tapioca flour or gluten-free oat flour
-
⅓
cup
cane sugar or sugar substitute
-
2
tablespoons
flax meal
-
1
teaspoon
baking powder
-
¼
teaspoon
kosher salt
Mix-ins
-
⅓ to ½
cup
dairy-free chocolate chips
-
¼
cup
gluten-free quick oats or rolled oats
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Blend the banana, egg, and vanilla in a food processor or blender, then mix in the almond butter until smooth.
- In a separate bowl, whisk together the tapioca flour (or oat flour), sugar, flax meal, baking powder, and salt.
- Combine the dry ingredients with the wet ingredients, mixing until just combined. Fold in any optional mix-ins.
- Scoop the dough onto the prepared baking sheet.
- Bake for 10-12 minutes until lightly golden brown. If using oat flour, press down the cookies after baking.
Nutrition Facts (estimated)
Servings
16 to 18 cookies
Calories
121
Total fat
8.1g
Total carbohydrates
10.6g
Total protein
3g
Sodium
39.7mg
Cholesterol
10.3mg
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