Vegan Breakfast Cookies

Ingredients

• 2 cups Rolled oats (Use gluten-free oats if needed.)
• 2 medium Mashed ripe bananas (Ensure they are very ripe for sweetness.)
• 1/2 cup Natural almond butter (Can substitute with peanut butter.)
• 1/4 cup Maple syrup (Adjust for sweetness preference.)
• 2 tablespoons Chia seeds (Mixed with 6 tablespoons of water for egg replacement.)
• 1 teaspoon Baking powder (Ensure it's aluminum-free.)
• 1 teaspoon Cinnamon (Freshly ground for best flavor.)
• 1/4 teaspoon Salt (Optional, adjust to taste.)
• 1/2 cup Dark chocolate chips (Use dairy-free chips.)
• 1/2 cup Chopped nuts (walnuts or pecans) (Optional for added crunch.)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. 2

   In a small bowl, mix the chia seeds with 6 tablespoons of water and let it sit for about 5 minutes to thicken.

3. 3

   In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt.

4. 4

   In another bowl, mash the ripe bananas until smooth. Add the almond butter, maple syrup, and the chia seed mixture. Stir until well combined.

5. 5

   Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the dark chocolate chips and nuts if using.

6. 6

   Using a tablespoon, scoop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. 7

   Bake for 15-20 minutes or until the edges are golden brown. Keep an eye on them to avoid over-baking.

8. 8

   Once done, remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.