Double Chocolate Breakfast Cookies

This gluten-free breakfast cookie recipe comes to us from Lindsay Graf of Living With 4 From Scratch. She’s got 4 kids, two with major food allergies, and her recipes are wholesome and easy to make. Follow her on Instagram & Facebook! 

Ingredients

• 2 cups of gluten-free oats
• 1 teaspoon baking soda
• Pinch of salt
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/2 cup shredded coconut (unsweetened)
• 3/4 cup nuts (optional)
• 1/2 cup chocolate chips (optional, can use non-dairy)
• 2 ripe bananas
• 1 teaspoon vanilla extract
• 1/4 cup oatmilk
• 1/3 cup pure maple syrup

Directions

1. Preheat oven to 350.
2. In a medium bowl, mash together the bananas, vanilla, oat milk & maple syrup.
3. Add the rest of the ingredients and let the mixture sit for 20 minutes.
4. Grease a baking sheet or line with parchment paper.  Shape tablespoon-sized (or larger) balls, place them on the baking sheet, and bake for 10-12 minutes. Let them sit for 5-10 minutes before removing from the sheet.

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