You like chocolate right? I hope so. I’ve got a killer breakfast cookie recipe I want to share with you today.
These little babies are gluten free, vegan, and delicious as heck. Not that I’m gluten free or vegan, I just like to make simple and easy recipes with things I have lying around. And these just so happened to be GF and vegan.
What’s the occasion?
“Old bananas“, I typed back.
Do you ever need an occasion for cookies? Especially when they’re as healthy as these? No, I argue.
Cookies for breakfast? Really?
If you think about it, these are basically oatmeal cookies. They don’t have any added sugar apart from the fruit and perhaps some from the chocolate chips. You could confidently make these for breakfast.
Interestingly enough, I was thinking you could even use the batter to make pancakes!
I like these because they’re very easy to whip up. You can make them a few minutes. If you don’t have buckwheat flour you can just fill in with 1/2 of oats in addition to what the recipe calls for.
- 4 very ripe bananas
- 1/2 cup of almond milk (Silk brand)
- 2 tablespoons of raw cacao powder
- 2 pinches of pink Himylaian sea salt
- 1/4 cup organic crunchy peanut butter (Trader Joe’s)
- 3/4 cup of GF oats (Trader Joe’s)
- 1/4 cup of buckwheat flour
- 1/4 dark chocolate chips (try fair trade chocolate chips, carob chips, or cacao nibs)
- Set the oven to 415 degress and begin to prep the ingredients
- Peel the bananas and place in a large mixing bowl
- Add the cacao, milk, peanut butter and salt
- Mash together with a whisk or a fork
- Add the flour, mix very well
- Add the oats and mix
- Add the chocolate chips and give one final stir
On a parchment lined baking sheet, using your 1/4 cup measuring spoon, scoop out 12 evenly spaced cookies. Place in the oven for 10 minutes. Remove the oven and let cool slightly before removing from baking sheet.
Serve and enjoy!