Chocolate chip breakfast cookies vegan, egg free, dairy free and gluten free.
Author: Chef Maria Cummins
2 1/3 cupsoatsgluten free
1/4cuppure maple syrupor honey
2large ripe bananasmashed (about 1 cup)
1/3cupsemi-sweet chocolate chipsdairy free
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.
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