Healthy Oatmeal Breakfast Cookies

Vegan Cookies

By @sallysbakingaddiction With an @integrativesteps twist..which would be chocolate;)

These are so yum and can of course be eaten any time of day. It’s just that with oatmeal, banana, and blueberries as the main ingredients they holla’ “Breakfast Time!”

Ingredients:

  • 2 just ripe mashed medium bananas
  • 2 ½ cups gluten free rolled oats
  • 1 cup almond butter (or your choice of nut butter)
  • ½ cup walnuts
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp sea salt
  • 1 cup fresh or frozen blueberries
  • ½ cup of mini dairy free chocolate chips (optional and vary amounts to preference)

*Optional add ins: coconut, seeds, dried cranberries..The sky is the limit

  • Preheat Oven to 325•
  • Line 2 large baking sheets with parchment paper or silicone baking mats
  • Add everything to a large bowl except blueberries and chocolate
  • Mix well by hand or with a mixer
  • Add fruit and chocolate chips

*Scoop onto baking trays approx. ¼ cup mound per cookie or to your preference

(They don’t spread out so shape them the way you want to eat them)

  • Bake 18-20 minutes
  • Let cool for 5 minutes on baking sheet before moving to a wire rack to cool
  • It is suggested to keep them in the fridge. They are yummy either warm out of the oven/toaster or cold out of fridge.

I even froze a batch and I barely let them defrost before we dug in. Yummy all the way around.

Enjoy! Thanks Sally;0)

integrativesteps #nicolestep #breakfastcookies #sallysbakingaddiction #blueberrycookies #oatmealcookies #vegancookies #healthybreakfastcookies #bestoatmealchocolatechipcookies #authenticaim #aimon

Healthy Oatmeal Breakfast Cookies

These are so yum and can of course be eaten any time of day. It’s just that with oatmeal, banana, and blueberries as the main ingredients they holla’ “Breakfast Time!”

Prep Time:10 Mins
Cook Time:20 Mins
Total Time:30 Mins
Serves:3 Serves

Ingredients

  • 2 just ripe mashed medium bananas
  • 2 ½ cups gluten free rolled oats
  • 1 cup almond butter (or your choice of nut butter)
  • ½ cup walnuts
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp sea salt
  • 1 cup fresh or frozen blueberries
  • ½ cup of mini dairy free chocolate chips (optional and vary amounts to preference)
  • *Optional add ins: coconut, seeds, dried cranberries..The sky is the limit

Instructions

  1. Preheat Oven to 325•
  2. Line 2 large baking sheets with parchment paper or silicone baking mats
  3. Add everything to a large bowl except blueberries and chocolate
  4. Mix well by hand or with a mixer
  5. Add fruit and chocolate chips
  6. *Scoop onto baking trays approx. ¼ cup mound per cookie or to your preference
  7. (They don’t spread out so shape them the way you want to eat them)
  8. Bake 18-20 minutes
  9. Let cool for 5 minutes on baking sheet before moving to a wire rack to cool
  10. It is suggested to keep them in the fridge. They are yummy either warm out of the oven/toaster or cold out of fridge.
  11. I even froze a batch and I barely let them defrost before we dug in. Yummy all the way around.

Notes

  • *Note: regular sized chocolate chips make these bars less cohesive - if you can’t find mini chocolate chips, chop chocolate so that it’s mini-sized.
  • To make these vegan, use brown rice syrup instead of honey. Maple syrup is not sticky enough to make these bars cohesive, but it will work if you roll the mixture into energy balls instead of making bars. To make these gluten free, just make sure your oats are certified gluten free.
  • Try our homemade peanut butter in this recipe!