Banana Bread Breakfast Cookies (vegan)
- 1 cup almond flour
- 1/4 cup oat flour
- 1/8 tsp baking soda
- dash of Himalayan pink salt
- dash of cinnamon
- 2 overly ripe bananas
- 1 tsp coconut oil (melted and cooled)
- 1 tbsp Enjoy Life mini chocolate chips
- 1/4 cup cashews (roughly chopped)
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the dry ingredients.
In a separate bowl, mash the bananas then combine with the rest of the wet ingredients.
Mix the wet ingredients into the dry. Stir in the chocolate chips and cashews.
Spoon nine 1" balls onto the cookie sheet, then lightly flatten.
Bake for 15-17 minutes or until set and the bottom is golden brown.
Cool and store in an airtight container in the fridge.
-The more rotten your bananas are, the better! The cookies came out naturally pretty sweet because my bananas were so ripe.
-Feel free to sub the oat flour for almond flour for a total of 1 1/4 cup almond flour.
-I haven't tested the recipe with any other flour, but let me know if you do!
-Substitute the mini chocolate chips and cashews for whatever you'd like!