Allergy Associates of La Crosse / Recipes / Breakfast Banana Oat Flax Cookies

Breakfast Banana Oat Flax Cookies

Serving size: 15 servings


  • 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


  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.

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