Deep Dish Double Chocolate Breakfast Cookie

• Vegetarian
• Gluten free

• Produce

  • 1 Banana (100 g, medium-size ripe

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Condiments

  • 2 tbsp Maple syrup

• Pasta & Grains

  • 1 cup Quick oats

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tbsp Chocolate chips, vegan
  • 1/4 cup Cocoa powder, unsweetened
  • 1 tsp Vanilla extract

• Dairy

  • 2 tbsp Nut/seed butter

Found on runningwithspoons.com

Description

Ingredients

• 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 (30 g) vegan chocolate chips

Directions

• 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.