I’ve been slacking on coming up with breakfast ideas lately and skipping breakfast most day. Which isn’t a huge deal seeing I used to feel great intermittent fasting.
Today the idea of making a yummy breakfast cookies popped into my mind. I have a ton of fresh bananas to use up, so I thought this would be a perfect way to utilize a banana.
Super easy, super delicious, and as always minimal budget friendly ingredients.
Ingredients:
1 cup gluten free oat flour
2 medjool dates
1 ripe banana ( overripe would be best)
1/4 cup unsweetened shredded coconut
1 teaspoon cinnamon
1/4 teaspoon baking powder
Coconut oil
Pinch of sea salt
Bit of water to blend
Directions:
In your food processor add the 1 cup of gluten free oats and pulse into flour. Then add in all the other ingredients and blend. I added in a bit of water to help it blend well. Coat a baking sheet with some coconut oil or baking spray. Scoop our batter and form into cookies. I pressed the batter down a bit to have a flatter cookie. Bake at 350° for 9 minutes. Carefully transfer from baking sheet to a plate.
Enjoy!
