Every ingredient serves a purpose! Gluten free, dairy free, kid friendly. Make extra! Freeze em. Grab and go on the way to school, for after school snack or as a no-sugar added energizing treat! These are a soccer team favorite without the sugar bonk! Makes 12 cookies or 8 bigger “breakfast cookies” No time to bake? Order fresh baked cookies from pantry.chialeah.com.
2 ripe or overripe bananas
1 cup gluten free oats
1 T chia seed or flax meal
3 T organic Non-GMO nut butter or sun butter (Santa Cruz is my favorite peanut butte)
Optional add ins:
2 T dairy free dark chocolate chips –choose 72% or higher when possible
2T Cacao nibs or cacao powder
3 T shredded unsweetened coconut
1 tsp cinnamon (or more)
Preheat oven to 350.
Add other ingredients.
Let batter sit 5 minutes.
Spoon a dollop onto parchment paper lined baking sheet
Bake 18-24 minutes depending on oven. Let cool completely.
Bakers note: These are good fresh BUT even more tasty after sitting a few hours, as they have time to soften and naturally sweeten up. Place in an airtight container for up to a week, in the fridge for a week or freeze for a month!
Chia Leah www.chialeah.com