Banana, Coconut, Oat Breakfast Cookies ( Gluten Free, Plant Based)

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!

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