Flourless Banana Breakfast Cookies Friday, July 21, 2017 CW20


2 cups rolled oats
2 tablespoons chia seeds
1 teaspoon cinnamon
1/4 cup walnuts
1/4 cup raisins or dried cranberries
1/4 cup mini chocolate chips (optional)
3 large very ripe bananas, mashed
1 large egg
1/4 cup almond milk
1 tablespoon real maple syrup
1 teaspoon vanilla


Heat the oven to 350 deg. Line a baking sheet with parchment or a silicone baking mat. In a large bowl, combine oats, chia seeds, cinnamon, walnuts, raisins, and chocolate chips. Mash the bananas and whisk with egg, almond milk, maple syrup, and vanilla. Pour the mixture into the dry ingredients and stir to combine. Scoop by heaping tablespoons (or a ¼ cup scoop) onto the prepared cookie sheet and flatten slightly. Bake 15 to 20 minutes. Cool for 5 to 10 minutes on the baking sheet before removing to a cooling rack to cool completely. Store in an airtight container in the refrigerator and reheat as needed.