Vegan Breakfast Cookies (Easy, Gluten-Free)

Step 1

Preheat oven to 350 degrees F, and line a small baking sheet with parchment paper or a silicone baking mat.

Step 2

In a mixing bowl, mash the banana with a fork. Add the maple syrup, vanilla, almond butter, and milk, and whisk until the almond butter is fully incorporated.

Step 3

Add the remaining ingredients to the bowl, and mix very well. Let the mixture rest for a few minutes. The chia seeds, oats, flour, and raisins will absorb some of the moisture.

Step 4

At this point if the batter seems too wet and doesn't stick together, stir in another tablespoon of flour or 1 to 2 tablespoons of oats. Scoop up 1/3 cup batter per cookie, and use your hands to form them into a patty shape (your hands will get pretty messy!). Place cookies on the prepared pan. Mix together the cinnamon-sugar topping, if using, and sprinkle onto the cookies.

Step 5

Bake for 17 to 19 minutes or until firm and set. Cool completely before storing in an airtight container.