Banana Breakfast Cookies

Ingredients

• 2 medium ripe bananas
• 1 1/2 cups gluten-free rolled oats
• 1 teaspoon cider vinegar
• 1 egg (or sub 1/4 cup applesauce or a flax egg for egg-free)
• 1/2 cup almond butter (or nut butter of choice)
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1/2 cup almond flour
• 1/3 cup gluten-free 1:1 baking flour
• 2 tablespoons ground flaxseed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt (less if you are using salted almond butter)
• 1/2 cup chopped pecans
• 1/2 cup dried tart cherries (or dried cranberries)
• 1/2 cup mini chocolate chips ((optional))

Instructions

1. 1

   Preheat the oven to 350F. Line a baking sheet with a silicone liner or parchment paper.

2. 2

   In a medium bowl, mash the bananas with a fork until smooth. Add the oats and cider vinegar and mix together. Let sit for 10 minutes for the oats to soften.

3. 3

   In the bowl of a stand mixer (or in a large bowl with a hand mixer), add the egg, almond butter, coconut oil and maple syrup. Mix until evenly combined.

4. 4

   Add the dry ingredients and mix until incorporated. Mix in the banana/oat mixture.

5. 5

   Stir in the oats, pecans, dried cherries, and chocolate chips. Scoop 3 tablespoon sized mounds onto a baking sheet. Spread to flatten slightly before baking. Bake for 13-15 minutes until golden and set. Cool on the rack for a few minutes, then transfer to a rack to cool completely.

6. 6

   Cookies can be kept in an airtight container in the refrigerator for a few days or frozen for a few weeks. Enjoy!