Healthier, low sugar vegan breakfast cookies that are easy and quick! Delicious paired with a green smoothie or coffee
1 flax egg (1 tablespoon flax + 3 tablespoons water)
2 ripe bananas, mashed
1 tablespoon almond butter (or any nut/seed butter)
1 tablespoon melted coconut oil
1 teaspoon vanilla extract
2–3 tablespoons coconut sugar
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1 1/4 cups gluten free rolled oats
1/2 cup raisins
1/3 cup coconut flakes
1/4 cup pepitas
1/4 cup sunflower seeds
Preheat oven to 350° F. Line a baking sheet/tray with parchment paper.
Make the flax egg by mixing the ground flax seed with water and set aside for 10 minutes until it gels up.
In a large bowl, start by mashing your ripe bananas with a fork until they’re creamy.
Add the almond butter, melted coconut oil, vanilla and flax egg and mix. Stir in the coconut sugar, sea salt, cinnamon and mix again. Now stir in the rolled oats, raisins, coconut flakes, pepitas and sunflower seeds. Mix together until cookie batter is well combined.
Scoop 1-2 heaping tablespoons into your hand and gently form a cookie. Place on cookie tray and lightly press down to flatten.
Bake for 20-25 minutes, or until edges are slightly brown. Remove from oven and allow to cool for a few minutes. Store in an airtight container. Enjoy!
Keywords: vegan breakfast cookies, banana breakfast cookies, vegan banana cookies, low sugar vegan cookies