Cookies for breakfast (or anytime) aren’t something new around here as they are a quick breakfast and pack the same good nutrition as a good bowl of oatmeal. You can really pack anything into the cookies which is also nice. I was going to make some green cookies for St. Patrick’s Day and planned on doing matcha cookies and did make some but while creating them I came up with something better. Than I had other recipes to post and I forgot about these gems. Really anytime is a good time for cookies! They are green and while the color might not be very apparent, you can add matcha powder if you want green colored cookies, they are delicious. It’s no surprise by the name of the cookies what the secret green ingredient is, avocado. Weather you have an extra one laying around that needs to be used up, need to cut back on sugar, or maybe just think traditional banana oatmeal cookies are a little sweet these cookies are a must try!
Avocado Chocolate Chip Oatmeal Cookies
Makes 12 cookies
2 1/2c oats, gluten free rolled oats
2 medium ripe bananas
1 ripe avocado, peel and pit removed
1 tsp pure vanilla extract
1 tsp of cinnamon
1/3c chocolate chips or cacao nibs
If you want them to be a richer green color you can add 1/2 teaspoon matcha powder.
Preheat oven to 350F. Blend oats to make oat flour for less textured cookies like the ones shown, optional. In a Vitamix, or high-speed blender, blend bananas, avocado, vanilla, and cinnamon until smooth. Alternatively you can mash the banana and mix everything by hand. In a bowl mix together the banana avocado mixture, oats, and chocolate chips/cacao nibs until combine. Spoon cookies onto a cookie sheet lined with parchment paper or a silpat mat. Bake for 16-18 minutes. Let cool slightly before removing from pan to a wire rack or enjoying warm. Enjoy!