Banana Chocolate Breakfast Cookies
If you like the mix of bananas, nuts and chocolate, you MUST try these cookies! They're healthy enough for breakfast, but just as delicious for dessert! Little surprise ingredient inside: dried bananas! You will appreciate the crunch that this gives to the cookies ... guaranteed!
Banana Chocolate Breakfast CookiesPreparation time 10 minutes
Cooking time 15 minutes
Total time 25 min
Serves: 8 cookies
1 cup gluten-free old-fashioned oats
½ cup of oatmeal *
½ cup of 70% fair trade and organic chocolate chips
½ cup of organic chopped walnuts **
1 tablespoon of chia seeds
½ tablespoon of baking soda
¼ teaspoon of salt
2 ripe bananas, mashed
2 tablespoons of melted coconut oil
2 tablespoons of maple syrup
2 tablespoons of coconut milk or other vegetable milk
½ cup of natural nut butter ***
1 / 4 cup of organic dried bananas
- Preheat the oven to 325 ° F.
- Combine the dry ingredients in a large bowl: oats, oatmeal, chocolate chips, walnuts, ground flax seeds, chia seeds, baking soda, dried bananas and salt.
- Stir in mashed bananas, coconut oil, maple syrup, coconut milk and nut butter until blended.
- Let the mixture sit for 4 to 5 minutes, to allow time for the chia and flax to bind well with the mixture. If your dough has become too thick, stir in an additional 1 to 2 tablespoons of milk before placing them on your baking sheet.
- Measure the dough by ¼ cup and place on a baking sheet lined with parchment paper (or lightly greased).
- Cookies do not expand on their own, so you have to squeeze them a bit with your hand to flatten a bit.
- Bake for 15 to 18 minutes or until cookies are lightly browned around the edges.
- Store in an airtight container in a cool place for 2 to 3 days.
- Makes about 8 large cookies.
* You can make it yourself by finely grinding oats in a food processor.
*** it must be thick, if it is liquid, reduce the amount of vegetable milk
President Hippocrate Bio
- Caroline Bisaillon