Banana Chocolate Chip Breakfast Cookies
Ingredients
-
½
cup
raw, unsalted almonds, chopped into tiny pieces
-
½
cup
flaked or shredded dried coconut
-
1
cup
rolled oats
-
½
teaspoon
ground cinnamon
-
½
teaspoon
ground psyllium husk
-
½
teaspoon
sea salt
-
3
tablespoons
maple syrup
-
½
cup
mashed banana
-
¼
cup
dairy-free milk or water
-
2
tablespoons
unrefined coconut oil, gently warmed to liquid
-
2
teaspoons
fresh lemon juice
-
1
teaspoon
vanilla extract
-
½
cup
chopped dairy-free dark chocolate
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Roast the chopped almonds for about 7 minutes.
- Add the shredded coconut to the baking sheet and roast for an additional 3 to 4 minutes.
- In a large mixing bowl, combine the roasted almonds and coconut with oats, cinnamon, psyllium, and salt.
- In a separate bowl, mix together the maple syrup, mashed banana, dairy-free milk, coconut oil, lemon juice, and vanilla extract.
- Combine the wet and dry ingredients and fold in the chopped chocolate.
- Scoop 2-inch dollops of dough onto the baking sheet and flatten if desired.
- Bake for 25 to 30 minutes until the edges are browned.
- Cool completely on the baking sheet before storing in an airtight container.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
100mg
Cholesterol
0mg
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