Banana Oatmeal Breakfast Cookies (Vegan, Gluten-Free)

Directions

1. 1
   First, Preheat the oven to 350F. Peel the ripe Banana and break it off into “chunks” in a medium bowl. Mash the Banana with a fork until it forms a paste.Next, add 1/2 cup of the
2. 2
   Rolled Oats to a blender and process for 30 seconds, or until a fine flour forms.
3. 3
   Add the Oat Flour, remaining Oatmeal, Applesauce, optional Maple Syrup, Vanilla, Cinnamon, Baking Powder, and Salt to the bowl with the Banana.
4. 4
   Mix until everything is evenly incorporated.Fold the chopped Walnuts into the batter, then line or grease a Baking Tray. Use around 3 tbsp of batter to form a “Cookie”, then press each Cookie onto the Tray – they will not spread out in the oven, so shape them how you’d like them to be!
5. 5
   Bake for 15 minutes, flip, then bake for an additional 5-7 minutes.Once cool, store in a loosely covered container at room temperature for up to 5 days. You can also freeze these and reheat as needed!NOTESMaple Syrup may be substituted with any other liquid or granulated sweetener of choice
6. 6
   Substitute the Walnuts for Pumpkin Seeds or Sunflower Seeds to make these cookies Nut Free!I have not tested these cookies without the Applesauce, but I imagine that it could be substituted with equal parts Pumpkin Puree or extra Mashed Banana