Cupcakes and Sarcasm

Flourless Oatmeal-Banana Breakfast Cookies

Easy, fast, and delicious. These Flourless Oatmeal-Banana Breakfast Cookies are filled with the healthiest ingredients. They can be stored in the freezer and heated when wanted.

Servings	Prep Time
10Cookies	5Minutes

Cook Time	Passive Time
18-20Minutes	10Minutes

Servings	Prep Time
10Cookies	5Minutes

Cook Time	Passive Time
18-20Minutes	10Minutes

Ingredients

Wet Ingredients

3 VERY Ripe or Roasted Bananas, mashed well
1/4Cup (heaping) Creamy Peanut (or Almond) Butter
1/2Tbsp Pure Vanilla Extract
1Tbsp Pure Maple Syrup

Dry Ingredients

1 1/2Cups Old Fashioned Oats
1/2Cup Shredded Unsweetened Coconut
1/2Cup Roasted, Unsalted Pepitas (or another nut, chopped)
1/3Cup Dried Cranberries or Raisins
2Tbsp Chia Seeds
1Tbsp Hemp Seeds
1/2Cup Dark Chocolate, chopped
Pinch of Salt

Instructions

Preheat oven to 375 degrees and line 2 baking sheets with parchment. In a medium bowl, combine the wet ingredients. Make sure the banana is well mashed.
In a large bowl, combine all of the dry ingredients and stir. Add the wet ingredients to the dry and stir well to incorporate. Let the mixture sit for at least 10 minutes to let the banana bind with the oats and start softening the chia seeds.
Scoop out the oat mixture using a 1/4 cup measuring scoop per cookie. Place the cookie mixture onto the parchment and flatten it and pack it together. It will not spread or rise, so the shape that you make is the shape of the final product.
Continue with the rest of the oat mixture for the other cookies. Should make about 10 cookies.
Bake for 18-20 minutes until the cookies are set and golden/slightly crispy around the edges.
You can leave in an airtight container on the counter for up to 3 days. You can also freeze the cookies and reheat in the microwave as needed. Store in a plastic freezer bag for up to 2 months.
To heat from the freezer, wrap in a paper towel and microwave for 45 seconds to 1 minute.

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