Gluten Free Chocolate Chip Banana Oatmeal Breakfast Cookies Healthy Vegan

Banana Oatmeal Breakfast Cookies (Vegan, GlutenFree)

WEBMar 25, 2020 · Mash the banana with a fork until it forms a paste. Next, add 1/2 cup of the oats to a blender and process for 30 seconds, or until a …

Rating: 4.9/5(26)
1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. Peel the ripe banana and break it off into “chunks” in a medium bowl. Mash the banana with a fork until it forms a paste.
2. Next, add 1/2 cup of the oats to a blender and process for 30 seconds, or until a fine flour forms. Add in the oat flour, remaining oatmeal, applesauce, cinnamon, baking powder, salt, and maple syrup, if using. Mix until everything is evenly incorporated, then fold the chopped walnuts into the batter.
3. Use around 3 tablespoons of batter to form 6 even “cookies”, then use damp hands to press each cookie onto the tray – they will not spread out in the oven, so shape them how you’d like them to be. Bake for 15-18 minutes, then remove from the oven and transfer to a baking rack to let cool completely.
4. Once cool, store in a loosely covered container at room temperature for up to 5 days. You can also freeze these and reheat as needed!

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GlutenFree Vegan Breakfast Cookies Minimalist …

WEBMar 12, 2013 · Preheat oven to 350 degrees F (176 C). In a large bowl combine flaxseed meal and water and let rest for 5 minutes to achieve …

Rating: 4.9/5(101)
1. Preheat oven to 350 degrees F (176 C).
2. In a large bowl combine flax seed and water and let rest for 5 minutes to achieve "eggy" texture.
3. Mash in the bananas until well combined, and then add peanut butter, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
4. Add oats, almond meal and oat flour and mix well.

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Breakfast Cookies (Easy 1 Bowl Recipe) Sally's Baking …

WEBSep 18, 2020 · Hearty and healthy breakfast cookies are naturally gluten free, vegan, low in sugar, and not only taste good—they taste …

1. Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough is thick and heavy.
3. Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
4. Bake for 16-18 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

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