Banana Oat Cookie Recipe for Breakfast Biscuits!
Banana Oat Cookie Recipe Below↙️
– 2 cups oat flour (use quick oats in a processor)
– 1/4 cup unflavored protein powder
– 1 tsp cinnamon
– pinch of sea salt
-2 TB stevia powder
– 1 medium ripened banana
– 2 TB coconut oil
– 1 egg; room temp.
– 1 tsp sugar-free vanilla coffee syrup (optional)
– 1/4-1/2 cup of whole wheat flour; for surface and gently working into the dough as you cut them. You only need enough to eliminate stickiness in the dough
Blend together in a small bowl
– 2 TB stevia powder
– 2 TB stevia blend brown sugar
– 1 tsp cinnamon
Preheat oven to 350. Or air fryer to 390. Prepare a baking sheet or air fryer basket with oil such as coconut, avocado, or canola.
Using a food processor, pulse oats into a fine powder; transfer to a mixing bowl. Add protein powder, cinnamon, sea salt, and stevia.
In processor, add banana, coconut oil, egg, vanilla extract, and flavoring syrup if using. Pulse until blended well and no banana chunks or lumps of coconut oil remain.
BANANA OAT COOKIE RECIPE
Using a spatula, add into the mixing bowl of oat flour; scraping down the processor bowl. Gently fold and stir to incorporate ingredients. You won’t need to overwork the dough. It may be very sticky, but your floured work surface will take care of this. Scrape the dough onto the floured surface and sprinkle flour on top. Begin gently working it into the dough to take away any stickiness remaining; patting dough into 1/4 inch thick disc. Once stickiness is gone, cut into shapes with a cookie cutter or slice however you’d prefer.
Use the sugar coating blend to gently pat on each side of the cutouts. Bake for 8-10 minutes on the middle rack. Flip cookies to crisp the other sides; baking an additional 7-8 minutes. If air-frying; cook for 13-15 minutes; flipping halfway through.
Remove and transfer to wire rack and drizzle with honey or maple syrup for an extra punch.
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