Description
A healthier on the go breakfast alternative made with bananas, oats, raisins, cranberries, and all the coconut. Dairy and gluten free!
Ingredients
Units
Scale
- 2 1/2 cups gluten free rolled oats
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 large egg, beaten
- 1 cup bananas, mashed (about 2 medium bananas)
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon natural peanut butter
- 1/4 cup maple syrup
- 1/4 cup honey
- 1/2 cup dairy free milk (I used toasted coconut almond milk)
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1 teaspoon chia seeds
- Sea salt flakes, for garnish
Instructions
- Preheat oven to 350°F. Prepare a baking sheet with a silpat or parchment paper.
- In a large bowl, whisk together, oats, flour, baking soda, salt, cinnamon and nutmeg, until combined.
- In a medium bowl, whisk together the beaten egg, mashed banana, coconut oil, vanilla extract, coconut milk, peanut butter, honey, and maple syrup until smooth.
- Stir the banana mixture into the oat mixture. Mix until evenly combined.
- Fold in raisins, cranberries, and chia seeds.
- Scoop balls of dough, about heaping tablespoon, for each cookie. Gently press down to flatten on the baking sheet.
- Bake for 12-15 minutes, until cooked through. Remove to a wire rack and let cool. Garnish with a pinch of sea salt flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes