Wholesome vegan and gluten-free chocolate chip breakfast cookies with mashed banana, nuts, rolled oats & coconut are a perfect grab and go option for busy mornings.
½cupraw, unsalted almonds, chopped into tiny pieces
½cupflaked or shredded dried coconut
1cuprolled oats
½teaspoonground cinnamon
½teaspoonground psyllium husk
½teaspoonsea salt
3tablespoonsmaple syrup
½cupmashed banana
¼cupdairy-free milk or water
2tablespoonsunrefined coconut oil, gently warmed to liquid
2teaspoonsfresh lemon juice
1teaspoonvanilla extract
½cupchopped dairy-free dark chocolate (about one 3-ounce/85 g bar)
Instructions
Preheat the oven to 350°F. Line a baking sheet with unbleached parchment paper and spread the chopped almonds in one layer on the sheet so they have room to roast mostly untouched on all sides. Pop in the oven for 7 minutes. Transfer the nuts to a large mixing bowl and scatter the coconut on the sheet; roast for 3 to 4 minutes, until starting to brown, and add to the bowl with the nuts. Set the lined baking sheet aside.
Add the oats, cinnamon, psyllium, and salt to the mixing bowl and stir until well mixed. In a small bowl, stir together the maple syrup, mashed banana, warm dairy-free milk, warm coconut oil, lemon juice, and vanilla extract until well mixed. Fold together the wet and dry ingredients, and then fold in the chopped chocolate until thoroughly incorporated.
Use an ice cream scoop or spoon to place 2-inch (5 cm) dollops of dough on the lined baking sheet. Press flat if you like or keep in macaroon shape–the shape won’t change as it bakes. Bake for 25 to 30 minutes, until the edges start to brown. Remove from the oven; cool completely on the baking sheet. Store in the fridge in an airtight glass container for up to two weeks.
I didn’t have almonds, so I just used Heather’s master formula for breakfast cookies and substituted an equal amount of pecans and hazelnuts. Also, I used Lily’s chocolate chips rather than a chopped bar.