What better way to treat yourself than to have a dessert decadent in taste and rich in nutrition? Our Chocolate Chip Banana Breakfast Cookies are the perfect solution, as they are delightfully chewy, gluten free, and overflowing with flavor. The best part is that these cookies have flaxseed, which adds a pleasant crunch and a healthy dose of omega 3 fatty acids. Consuming omega-3 fatty acids has been shown to help with cardiovascular disease due to it’s high ALA content (1), so try incorporating this type of fat into your diet for optimal health benefits. So, come and indulge your sweet tooth without feeling remorseful–these cookies are sure to put a smile on your face!
Chocolate Chip Banana Breakfast Cookies
Serves: 40 cookies
3 large, ripe bananas
2 cups rolled oats
1 cup almond butter
1/3 cup semisweet chocolate chips
3 tablespoons hemp seeds or flaxseeds
1/4 cup maple or sorghum syrup
5 tablespoons flaxseed + 15 tablespoons water (flaxseed egg)
2 teaspoons vanilla extract
1 ½ teaspoons cinnamon
Pinch of sea salt
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a large bowl, mash the bananas with a fork. Add the oats, almond butter, chocolate chips, hemp seeds, maple syrup, flax egg, vanilla, cinnamon and salt, and mix until well combined.
Make 1 inch dough balls, and place them on the prepared baking sheet. Flatten them with the back of a spoon.
Bake until the edges start to brown, 12 to 15 minutes.
Cool, for a minute, then transfer to a wire baking rack to cool.
Cookies can be stored in an airtight container in the refrigerator for up to 1 week.[br][br]Disclaimer: Triad to Wellness has provided nutrition communication services for Manitoba Harvest Hemp Foods. However we were not compensated for this post. All opinions are our own.
(1) The cardiovascular effects of flaxseed and its omega-3 fatty acid, alpha-linolenic acid. Canadian Journal of Cardiology. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2989356/