Breakfast Banana Oat Flax Cookies

Serving size: 15 servings

Ingredients

  • 2 ripe bananas
  • 1 cup gluten-free rolled oats
  • 1/2 cup flaxseed, ground
  • 1/4 cup coconut, unsweetened shredded
  • 1/4 cup almonds, sliced (optional)
  • Pinch of salt (optional)
  • 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat oven to 350°F. Set aside a baking sheet, lined with parchment paper or oiled with cooking spray.
  2. In a large bowl, mash bananas, add oats, ground flaxseed, coconut, almonds and salt. Mix well, add chocolate chips and mix.
  3. Measure out batter using a cookie scoop and put on the baking sheet. Use a fork to press flat if desired. Bake for 18-20 minutes or until lightly brown. Let cool 8-10 minutes and enjoy.

Nutrition per serving: 103 calories, 13 g carbohydrates, 5 g fat, 3 g fiber, 2 g protein, 17 mg sodium, 6 g sugar.

Recipe from: hipfoodiemom.com

Request an Appointment

Success Stories

Lolo’s allergy journey started when she was about 3 months old. She had terrible eczema. She woke up about 8-10 times per night. She had scratches all over her face — rashes on her head, face, chest, arms, legs, and torso. We had tried ALL of the eczema lotions and potions and no perfumes and no…
Read the rest of this story...