Oatmeal-Banana Breakfast Cookies

ABOUT THE RECIPE:

These yummy, 7-ingredient Oatmeal-Banana Breakfast Cookies are so tasty! With just 15 minutes of prep time, you can have these yummy vegan, oil-free, and gluten-free treats ready for the oven!

Makes 12  to 16 Cookies

INGREDIENTS:

• 3 tablespoons golden flaxseeds
• 1¼ cups old fashioned or quick cooking rolled oats (use gluten-free if needed)
• 1⅓ cups peeled and sliced ripe bananas
• ⅓ cup maple syrup or date syrup
• 1 rounded tablespoon sesame tahini (see note for substitutions)
• ½ teaspoon ground cinnamon 
• ⅓ cup raisins, dried cherries, or sweetened dried cranberries

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Put the flaxseeds in a high-performance blending appliance and process into fine flour. Put the flaxseed flour into a large bowl. Add the oats and stir to combine.

Put the sliced bananas, maple syrup, tahini and cinnamon in a medium-sized bowl. Using a potato masher or fork, mash until almost smooth, leaving some chunky bits of banana. Add the banana mixture to the oat mixture and stir to combine. Fold in the raisins. (If dough still seems a bit dry add a bit more maple syrup or mashed bananas.)

Drop a heaping tablespoonful of cookie dough onto the prepared sheet and flatten slightly with a rubber spatula. Continue in this manner with the remaining dough. Bake for 15 to 20 minutes, or until the edges of the cookies are golden brown and centers are almost set.

Transfer the cookies to a wire rack and let cool for 8 to 10 minutes. Serve warm, room temperature, or cold. Stored in an airtight container in the refrigerator, the cookies will keep for about 3 days.

• NOTE: If preferred, you may use sunflower butter, peanut butter, almond butter, or cashew butter in place of the tahini.