Great news! Breakfast cookies are a thing, and these just happen to be gluten, dairy & and refined sugar-free, but somehow still decadent enough to eat for dessert! 

Ingredients:

2 mashed ripe bananas

1/3 c maple syrup

1/4 c coconut oil, melted

1 egg

2 tsp vanilla

3 c slow cook rolled oats

1/4 c sunflower seeds

1/4 c raisins

1/3 c dark chocolate chips

2 tbsp chia seeds

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

To make: 

In a medium bowl, combine mashed bananas, maple syrup, coconut oil, egg and vanilla.

In a large bowl, combine oats, seeds, raisins, chocolate chips, chia, cinnamon, baking powder, baking soda, and salt and mix well,

Add wet to dry and combine.

On parchment-lined baking sheets, drop cookies in about 2.5 tbsp amounts (about 8 per sheet), They won’t really spread much, so they don’t need a lot of space in between them.  Lightly press the top of each with a spatula to gently condense (not flatten!).

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