Recipe: Vegan Chocolate Chip Scones or Chocolate Chip Breakfast Cookies (Gluten Free, Oil Free)

Ingredients

• 1 banana
• 1/2 cup plant milk (soy or almond)
• 2 tbsp ground flax seeds
• 1 tsp vanilla
• 1 cup oat flour (GF)
• 1/2 cup rolled oats (GF)
• 1/2 tsp baking powder
• pinch salt (optional)
• 1/4 cup chocolate chips
• 2 tbsp chopped walnuts

Directions

1. Preheat oven to 425 F and line a baking sheet with a silicone baking mat or parchment paper.
2. Mash the banana in a medium sized bowl.
3. Add the flax, soy milk, and vanilla. Mix and set aside.
4. Mix oat flour, oats, baking powder, and salt together in a large bowl.
5. Pour wet ingredients into dry and mix.
6. Add chocolate chips and walnuts and gently incorporate into batter.
7. Pour half of batter onto one side of lined baking sheet, and the other half on the other side. *see note
8. Smooth out both into a circular shape about 1/2 an inch thick with the back of spoon.
9. Cut each round in half and half again to make 4 scones per side.
10. Bake for 15-20 minutes.
11. Enjoy!

Notes

• Makes 8 scones.
• This recipe can also be made into breakfast cookies rather than scones. Simply scoop batter onto lined baking sheet (2 tbsp to 1/4 cup) at a time and flatten slightly. Bake 15-25 minutes. Smaller cookies will take less time and larger cookies will take longer to bake.