These cookies are the perfect solution to picky eaters! Giving your kids a healthy grab and eat option for breakfast, snacks, or dessert has never been tastier. These are also great to prep for a week to help you stay on track with your eating.
I promised these won't disappoint!
What you will need:
1/2 cup old fashion or quick oats
1/3 cup oat flour (or all purpose flour)
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
1/4 cup flax seed, ground
1/2 cup walnuts, finely chopped (or nut of choice)
2 large bananas, mashed
1 egg
1/2 tsp vanilla
1/3 cup chocolate chips (or white)
Preheat your oven to 375 and line a baking sheet with parchment paper.
- In a large mixing bowl, combine all your dry ingredients and stir together till all is well combined.
- Move your dry ingredients to the sides and create a well in the center of your bowl.
- Add your wet ingredients into the center and whisk them together, then combine them with your dry ingredients and stir everything in your bowl together till it is all thoroughly combined.
- Add your chocolate chips to the bowl and stir them into your breakfast cookie batter.
- Scoop your cookie dough onto your pan, making about 16 cookies.
- Press each cookie down lightly so they are more of a cookie shape (as these cookies won't spread much). Bake for 9-11 minutes, or till the edges of the cookies are browning and the tops are set.
-Let cool for about 10 minutes and then devour!
Store in fridge or freeze for up to 2 months.
*Printable PDF recipe below*
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