Peanut Butter Date Breakfast Cookies (Vegan, Gluten-Free)

Having a quick breakfast option in the morning is a must some days, when my kindergartener sleeps in late (ok, this has only happened one time), or I am feeling slower that usual.

These breakfast cookies are nutritious and packed with flavor. They are super easy to make, and easier to grab in the refrigerator.  A kid favorite!

This was all that was left, an hour after they came out of the oven


2 very ripe bananas, mashed to silk
3 medjool dates, pitted, halved, and sliced thin
1 tablespoon of creamy peaunt butter, no sugar added
1 teaspoon vanilla extract
1 tablespoon pure maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon ground sea salt
1 1/2 cup gluten-free rolled oats
1 tablespoon oil (coconut or olive is preferable)
2 tablespoons ground flax meal


Preheat oven to 350 and line a cookie sheet with parchment paper.

Mix all ingredients in one bowl and then spoon out on cookie sheet, pressing firmly with the back of a spoon to flatten. Make them as big or small as you’d like.

Bake until the edges become browned (generally 15-20 minutes), and cool on a rack.  Once cooled, store in the fridge in an air-tight container for up to a week.

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