My famous banana breakfast cookies are one of my client’s favorite recipes bc they taste amazing, there is no added sugar, and you can eat them for breakfast, as a snack/dessert or pre/post workout. Now you can enjoy them in a new holiday flavor! Here are the dEats:
Peppermint Mocha Cookies (DF, GF, V)
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 12-16
Ingredients
- 3 ripe bananas, mashed
- ½ cup almond butter or sunflower butter
- 1 flax egg (1 tbsp ground flax seed to 1.5 tbsp water)
- 1 tsp peppermint extract
- 1.5 cups rolled oats
- ¼ cup unsweetened cacao powder
- 4 tbsp hemp hearts
- 1 tsp baking powder
- ⅓ cup vegan dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Place the water + ground flax seed into a small bowl + whisk. Then let it sit for 5 minutes.
- In a large bowl, mix wet ingredients together: mashed banana, almond butter, flax egg + peppermint extract.
- Then add in oats, cacao, hemp hearts and baking powder until well combined.
- Fold in chocolate chips.
- Using a spoon or ice cream scooper, place batter onto baking tray.
- Bake for about 15 to 17 minutes until edges are browned. Make sure to rotate trays halfway!
- Cool on baking rack for 10 minutes + enjoy! Keep in the fridge for up to 2 weeks.
Happy snacking and happy holidays! Don’t forget to tag me if you make them 🙂
With Health + Happiness Always,
Jax
PS – These cookies are Reboot approved if you make them with cacao nibs instead of dark chocolate chips 🙂 The next one is launching on Monday, January 3rd – click here to sign up!
