I was looking for a gluten free, sugar free, dairy free banana bread recipe and found something for breakfast cookies and modified it to have the added nutrition from the chia and hemp seeds.
I do want to try to make this again in bread form. These “cookies” went really quick and they didn’t have a chance for anyone else to try them. The recipe called for almond and coconut flour but I didn’t have either so it worked well with quick oats. I do want to try again with almond flour and Grade B maple syrup (higher mineral content) Although these are not sugar free they are processed sugar free. For the chocolate chips I used Lily’s sugar free chocolate chips.
And quite tasty i must add!
Ingredients:
2 1/2 cups quick oats, Almond flour or Coconut flour
1 tsp cinnamon
1/2 tsp nutmeg
½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 TBSP Chia seeds
1 TBSP Hemp Seeds
1/2 cup peanut butter, or almond butter
2 TBSP honey, agave or pure maple syrup
3 large or 4 medium overripe bananas
1 tsp vanilla
½ cup chopped almonds, walnuts or pecans
¼ cup chocolate chips or raisins, optional
Preheat oven to 350°F.
•Measure oats, hempseed, chia seed, cinnamon, nutmeg, baking powder, baking soda, and salt into a large bowl; stir to combine.
Mash bananas, I used a food processor to pulverize them.
Add the nut butter, honey, and vanilla to the mashed bananas, mix well
Add the dry ingredients into the bananas mixture. Mix well
Stir in the nuts, and chocolate chips or raisins
Scoop dough using a ¼-cup measuring cup for form cookies.
Flatten the top of each cookie on the baking sheet and bake for 14 to 16 minutes.
Allow cookies to cool completely on baking sheet before storing in an airtight container in fridge.
