3 Ingredient Oatmeal Breakfast Cookies (Vegan)
prep Time: 5 minutes
total Time: 5 minutes
Servings: 8 cookies
2 cups rolled oats Can sub for quinoa flakes or buckwheat flakes
3 large overripe bananas, mashed
1/2 cup peanut butter can sub for any nut or seed butter
1/4 cup chocolate chips of choice Optional (most chocolate chips are NOT vegan, pay close attention while shopping to avoid any milk/dairy ingredients.)
Preheat the oven to 350F.
Line a large cookie sheet with parchment paper and set aside.
In a large mixing bowl, add all ingredients and mix very well, until fully combined.
If using chocolate chips, stir them in with a spatula.
Lightly wet your hands and form 8 balls with the cookies.
Place each ball on the lined mat, and press each ball into a cookie shape.
Bake for 10-12 minutes, until slightly golden on the edges.
Remove from the oven.
Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely.
should be kept refrigerated and will keep for 5 days. They are freezer-friendly, for up to two months.
Serving: 1Cookie | Calories: 103cal | Carbohydrates: 19g | Protein: 6.5g | Fat: 6g | Fiber: 6g | Vitamin A: 1250IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.4mg | NET CARBS: 13g