These vegan, gluten-free cookies are prefect for breakfast or an afternoon snack.
Husband approved. Kids love them too.
1 cup peanut butter
2 cups gluten-free oats
1/4 cup vegan chocolate chips* (or blueberries)
1 tablespoon coconut oil
1 teaspoon cinnamon
Using a hand mixer or mixing bowl, mix together bananas, peanut butter, oats, and coconut oil.
Stir in chocolate chips.
Add cinnamon and salt to taste.
For extra sweetness, add one tablespoon of maple syrup.
Scoop large spoonfuls of mixture onto a greased cookie sheet.
Bake at 350 degrees for 10 minutes or until tops of cookies are lightly golden. Allow to cool for 15 minutes.
Recipe makes 8-10 large breakfast cookies