Banana Walnut Oatmeal Breakfast Cookies
Made with gluten-free whole grains, this cookie is packed with fibre and protein to keep you going all morning. Perfect for busy mornings, or a healthy afternoon snack.
- 1 1/2 cup gluten free rolled oats
- 1 cup gluten free oat flour**
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1 cup walnuts
- 1 medium ripe banana mashed
- 1/4 cup coconut oil melted
- 1/2 cup maple syrup
- 1/2 cup natural peanut butter sub any nut butter
- 1 tsp vanilla extract
Preheat oven to 350 degrees.
Combine all the dry ingredients in one mixing bowl. And quickly stir until everything is combined.
In a second bowl, add the coconut oil, maple syrup, nut butter, and vanilla extract. Whisk together until well combined. Add in the banana and give it another good stir. Add wet ingredients to the dry and mix until well combined, then fold in the walnuts.
Form the dough into balls and place on a greased cookie sheet. Press down on them to form discs.
Bake for 10 minutes until the edges are slightly crispy and a light brown.
Let them rest on the tray for 10 minutes. Transfer to a cooling rack.
Store in an airtight container for up to 1 week.
**Oat flour is easy to make! Put rolled oats in a food processor and grind them down until they turn into a flour.
I have found that letting the batter sit for 30+ minutes makes it less sticky for rolling the dough into balls.