Oh my these cookies are yummy (freshly baked as well as eaten just out of the mixing bowl). I found the original recipe on one of my favourite food blog's Sally's Baking Addiction when looking for a use for my brown bananas and oats (or oatmeal). These cookies are wholesome (they are in fact gluten free as they contain no flour) and are super easy to whip together. They contain no flour, sugar, milk or eggs.

I had them for breakfast (only one morning as I had eaten just about all of them the night before!) and they gave me so much energy, and kept me feeling full for the morning, thus stopping me from reaching for all the snacks in my staff room. Plus, they are filled with only good & healthy ingredients so you can absolutely justify eating cookies for breakfast.

An important thing to note is you need instant oats for this, not rolled oats (but you can whizz your whole, rolled oats in a blender on high for a few minutes to get instant oats).

Happy baking!

x

Ingredients

2 and 1/3 cups (190g) quick oats* (not whole oats)
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup (250g) peanut butter (or almond butter as the original recipe called for)
1/4 cup (82g) pure maple syrup (or honey)
2 large ripe bananas, mashed (about 1 cup)
1/3 cup (60g) dark or semi-sweet chocolate chips
1/3 cup (33g) sliced almonds (optional)

Method

Preheat oven to 180C degrees. Oil a large cookie sheet (I use coconut oil and set aside.

Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.

Roll into balls using a teaspoon to help shape your cookies. Drop this amount onto a cookie tray and slightly flatten the tops into desired thickness. They won't spread in the oven.

Bake for 15 minutes until the edges are very slightly brown. Don't bake any longer or the cookies will taste dry. I took my cookies out right before they started going brown, as I like these cookies chewy. After removing from the oven, allow to cool completely (if you can stop yourself from tucking in!).

These cookies will stay fresh at room temperature for 1 week and can be frozen up to 3 months.

*adapted from the original recipe over on Sally's Baking Addiction