1-Bowl Banana Peanut Butter Breakfast Cookies
(GF, DF, Vegan & Low FODMAP Friendly)
9 ingredients · 30 minutes · 12 servings
Directions
1. Preheat oven to 350 degrees F or 177 degrees C and line a baking sheet with parchment paper.
2. In a large bow, mash bananas and add in all of the ingredients. Taste as you go and add more sea salt, maple syrup or chocolate chips as you go.
3. If your peanut or almond butter is not runny, you may need to add just a drizzle of almond or plant based milk.
4. Spoon the batter onto the lined baking sheet, it will make 12 cookies.
5. The cookies will not spread so I take a fork and press them down a little into the shape I like.
6. Bake for 20 minutes or until they start to brown ever so slightly. Remove the cookies from the oven and let them sit on the pan for 5 mintues. Then, suing a spatula, transfer them to a baking sheet. At this point they may not yet be completely firm, so be gentle. Let the cookies cool and enjoy!
7. See notes for storing instructions
Notes
No Peanut Butter: Use almond, cashew, or sunflower seed butter instead.
Gluten-Free: Use certified gluten-free oats.
No coconut: Feel free to swap out coconut for hemp seeds or flaxseeds. It will not have the same taste but these food items work as well!
Storage: Store the cookeis in an airtight container at room temperature for 1-2 days and then transfer to the fridge. You can also store them in the fridge straight away. They are best when eaten within 4-5 days.
Ingredients
1 1/2 Bananas (ripe)
3/4 cup + 1 heaping Tbsp All Natural Peanut Butter Or Almond Butter
1 cup Gluten Free Oats (If not GF just use normal old fashiopned oats)
1/4 cup Almond Flour
1/4 cup Unsweetened Coconut Flakes
1 tsp Pure Vanilla Extract
1 pinch Sea Salt (optional, to taste)
1/4 cup Dairy Free Dark Chocolate Chips (add more if you like up to 1/2 cup)
3 Tbsp Maple Syrup (optional, add more to taste)