- 1 cup (80 g) quick oats*
- 1/4 cup (20 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 cup (120 ml) unsweetened almond milk
- 1 medium-size ripe banana (100 g)
- 2 Tbsp (30 ml) maple syrup**
- 2 Tbsp (32 g) nut/seed butter***
- 1 tsp vanilla extract
- 2 tbsp (20 g) vegan chocolate chips
- Preheat your oven to 350°F (176°C) and lightly grease 2 individual sized (~16oz./500 ml) ramekins or oven-safe dishes with cooking spray or oil. Set aside.
- Add the oats, cocoa powder, and baking powder to a blender and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.
- Add all of the remaining ingredients except for the chocolate chips, and process on high until the dough becomes smooth and creamy, about 20 seconds. Periodically stop and scrape down the sides of your blender, if necessary. Finally, fold in the chocolate chips by hand.
- Divide the dough between the two ramekins and fold in the chocolate chips. Bake for 30-35 minutes, until a toothpick inserted into the centre comes out clean. Remove from oven and allow to cool for 5-10 minutes before enjoying.
* Make sure to use certified gluten-free oats if you need these to be gluten-free. ** Feel free to sub this with any sweetener you like. Other liquid sweeteners work great, as do regular sugars. *** You can use any nut-butter you have on hand, or use a seed or soy nut butter to make this nut-free. In this case, you also need to replace the almond milk with another type of non-dairy milk.
Keywords: breakfast, breakfast cookies, chocolate, deep dish cookie, gluten-free, healthy, healthy breakfast cookies, healthy cookies, recipe, vegan