banana oat breakfast cookie
1/3 cup avocado oil (or other neutral oil)
1/4 cup cane sugar
2 teaspoons vanilla
2 bananas, mashed
1 1/4 cup gluten free flour (you can replace with all purpose flour- just omit the xanthan gum below)
1 1/4 cups old fashioned oats
2 teaspoon ground flaxseed
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
2/3 cup mini chocolate chips
1/4 cup chopped pecans (optional)
Preheat your oven to 325 degrees.
Take your oil, sugar, vanilla, egg and bananas and mix in a large bowl. In a separate bowl mix your flour, oats, flax, xanthan, baking soda and salt. Take your dry ingredients and slowly mix into your wet ingredients. Add your chocolate chips and pecans.
Using a small cookie scoop (I love the oxo small scooper!) scoop dough onto a parchment lined baking sheet, leaving space between the cookies. Bake for a total of 16 minutes.
These cookies will last 6-7 days in an air tight container after they are baked. They are super delicious toasted or rewarmed for a few seconds in the microwave to freshen them up later in the week.
Freezing options: This cookie dough can be frozen in cookie mounds to be baked at a later time. To do this, scoop your cookies close together on a sheet tray and place in the freezer uncovered for 1 hour. After the one hour, either wrap the sheet tray well with plastic wrap or transfer the dough rounds to a zippered bag, label and return to the freezer. It will stay frozen for up to 6 weeks. To bake, lay your cookies on a sheet tray and proceed with the directions above. You do not need to defrost.
Freezing cookies already baked: You may take cooled cookies and put them in zippered, airtight freezer bags and store in the freezer for up to 3-4 weeks.