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Healthy Breakfast Cookies
Servings: 8
Calories: 282/cookie
**NOTE** These cookies soft and chewy not crisp after they’re baked.
2 ripe bananas
1 cup almond or peanut butter
¼ cup chia seeds, soaked in ¼ cup water
¼ cup cocoa powder
¼ cup coconut sugar
1 tsp vanilla extract
1 tsp baking powder
Preheat oven to 350°F. In a large bowl mash bananas until they are smooth. Add the remaining ingredients and mix until they are well combined. Spoon mixture onto a parchment-lined baking sheet. Bake for between 8 and 10 minutes. Allow cookies to cool for 5 minutes before devouring.
My batter was too runny. bananas were probably too ripe. Baked them in
cupcake liners, removed them from the liners and then baked them further on
a baking sheet for a couple of minutes. Can i waffle this batter when its
too runny?
i really wanna try these!! do you think the dough would freeze well?? that
way i could pre-portion the cookies and then bake them when i want?
is there any substitution for banana
Make sugar free cakes
has anybody tried it without adding the baking powder?
flourless awesome
I substituted the almond butter with sunflower butter, didn’t add any
sugar, added shredded coconut, & added an egg white to up the protein & it
didn’t work out 🙁 they were just glops of hot batter :'(