Gluten free Skinny Banana Oat Flaxseed Cookies. Happy Friday you guys!!! We made it through another week. It’s time to let loose and celebrate (while sticking to our diets).
And I’m here to tell you that ripe bananas are not just for bread anymore!!! These breakfast (or brunch) skinny banana oat cookies are sooooo good and so easy to make. And they are vegan and gluten-free too (thanks to the gluten-free old fashioned rolled oats from Bob’s Red Mill down below)!!
I’ve made these breakfast snack cookies three times in the past two weeks . . and they have disappeared FAST every time. You can feel good about eating these because there’s no butter, no added sugar (you get the sweetness from the bananas and chocolate chips) and they are packed with good nutrition, like flaxseed meal.
Yes, I used flaxseed meal again. What can I say? I love the stuff!
If you’ve never baked with flaxseed meal, you really need to try it! It adds a great nuttiness (and great added nutrition too!) to your baked treats! To find out more about flaxseed and for another favorite recipe, click here.
I’m going to bake more this weekend for my running group! I hope you give these gluten free skinny banana oat flaxseed cookies a try! Hope everyone has a fabulous weekend and don’t forget to enter all the giveaways I’ve got going on! Hit the link back to my homepage to find them!
And to all the mothers out there, hope everyone has a fabulous Mother’s Day!! Hoping for lots of homemade gifts and breakfast in bed!
Skinny Banana Oat Flaxseed Cookies
Ingredients
- 2 ripe bananas
- 1 cup gluten free rolled oats
- 1/2 cup ground flaxseed meal
- 1/4 cup shredded coconut unsweetened or sweetened
- 1/4 cup sliced almonds
- pinch kosher salt
- 1/2 cup semi-sweet or bittersweet chocolate chips* + more if desired
- Maldon sea salt flakes if desired
Instructions
- Preheat your oven to 350 degrees. Prepare a parchment paper lined baking sheet and set aside.
- Using a large mixing bowl, mash the ripe bananas with a fork. Add in the rolled oats, flaxseed meal, shredded coconut, almonds and salt. Mix together with a spoon. Add in the chocolate chips with mix together again.
- Using a cookie scoop, scoop out the cookie batter and place on the baking sheet. The cookies don't spread so don't worry about the spacing too much. Press down gently with your hands if flatter tops are desired. Bake for about 20 to 22 minutes, or until lightly golden brown on the outside. Remove from oven and sprinkle with Maldon sea salt flakes if desired. Let cool for about 8 to 10 minutes before serving. Enjoy!
Notes
