Gluten-Free Vegan Breakfast Cookie

Photo3 large ripe bananas
1/2 cup creamy organic peanut butter
1 tablespoon coconut oil
2 tablespoons dark maple syrup
1 teaspoon vanilla extract
2 1/2 cups gluten-free oats
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup vegan chocolate chips  & 1/4 cup dried blueberries

Directions:

1. Preheat oven to 350 degrees F. Prepare cookies sheets with cooking spray.

2. Mix bananas, peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth, if you are using a mixer, make sure it does not run too long, ingredients can heat up an become too runny.

3. In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips and dried blueberries.

4. Drop spoonfuls of dough onto prepared baking sheet. Bake for 15 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

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