Chocolate chip cookies are my absolute favorite thing to bake, it just takes me back to summers at my grandmother’s. Baking was a must (it still is), and we always made enough cookies to last for most of our visit. The best part of it was; we were allowed to have them at any time of the day and even for breakfast (along with ice cream, yes I know… sugar rush).
So we thought of making a healthier version of chocolate chip cookies that we could actually have for breakfast, they are gluten-free as the base for them are rolled oats and you can make them vegan with dairy-free chocolate.
Ingredients (makes bout 10 cookies, perfect for 2 servings):
- 3 small bananas
- 2 cups of rolled oats
- 2 tablespoons of brown sugar
- ¼ cup chocolate chips
- 3 tablespoons of rice flour/tapioca