Go Back
Banana Chocolate Chip Breakfast Cookies (vegan & gluten-free) from "Pantry to Plate"
Print

Banana Chocolate Chip Breakfast Cookies

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.
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword 10 ingredients, Almonds, banana, chocolate, chocolate chips, cinnamon, coconut, coconut oil, lemon juice, maple syrup, non-dairy milk, oats, psyllium husk, vanilla
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12

Ingredients

  • ½ cup raw, unsalted almonds, chopped into tiny pieces
  • ½ cup flaked or shredded dried coconut
  • 1 cup rolled oats
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground psyllium husk
  • ½ teaspoon sea salt
  • 3 tablespoons maple syrup
  • ½ cup mashed banana
  • ¼ cup dairy-free milk or water
  • 2 tablespoons unrefined coconut oil, gently warmed to liquid
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup chopped 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.

Notes

  • Recipe from YumUniverse Pantry to Plate ©Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
  • 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.