These cookies are perfect for "on the run". Make them the night before and have them for breakfast. take to the office and have them for an afternoon snack. It has a minimal amount of sugar (use honey or maple syrup). You can use Carob Nibs instead of the chocolate chips and reduce the sugar content. This cookies are perfect to feed your kids for breakfast! They will love them!
Vegan Chocolate Chips Breakfast Cookies
Chocolate chip breakfast cookies vegan, egg free, dairy free and gluten free.
Servings 10 Cookies
- 2 1/3 cups oats gluten free
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup almond butter
- 1/4 cup pure maple syrup or honey
- 2 large ripe bananas mashed (about 1 cup)
- 1/3 cup semi-sweet chocolate chips dairy free
- 1/3 cup Sliced almonds optional
Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.
Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.
Each cookie will be 3 Tablespoons of dough. Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.
Bake for 15 minutes until edges are very slightly brown. Don't bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week.