Breakfast Cookies
Ingredients:
1 very ripe medium banana
â…“ cup coconut oil, softened
½ cup honey
1 teaspoon vanilla extract
¼ cup gluten free oat flour
¼ cup almond flour
¼ cup brown rice flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 cups rolled oats
½ cup nut, sees or combination of both (I use sunflower, walnuts, and hemp seeds)
½ cup mini dark chocolate chips or chopped chocolate
Preheat oven to 350 degrees. Line 2 baking sheet pans with parchment paper. In a mixing bowl, mash the banana well. Add oil, sugar and vanilla, and mix with a strong fork. Add flour, baking soda, salt and cinnamon, and mix until just moistened.
Add oatmeal, walnuts and chocolate chips. Using your hands or a sturdy spoon, mix well, making sure oats are well moistened.
Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball.. Flatten slightly and place 2 inches apart on a baking sheet. Bake until lightly browned, 12-15 minutes. Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container.