I have a particular fondness for breakfast. The breakfast cookie was someone’s ingenious idea to take a good thing and make it better. If you’ve had a truly good breakfast cookie, then you know it is a trifecta of breakfast awesomeness: convenience, nutrition, and coffee-complementing-goodness all rolled into one.
The key is not to make them too sweet. These have just a touch of maple syrup, and they are full of good things that “stick to your ribs.” Oh yeah, and they just happen to be naturally vegan and gluten-free. I often whip these together on a whim. The ingredients are quite interchangeable so it is easy to make do with whatever you have lying about the pantry.
After you make these you will be hooked on the concept of breakfast cookies and then you should check these out and bake them too!
- 3 very ripe bananas
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- 3 to 4 Tablespoons pure maple syrup
- 1 cup old fashioned oats
- 1/4 cup ground flax seed or 1 egg
- 2/3 cup almond meal
- 1/2 tsp baking powder
- Pinch of kosher salt
- 1/2 cup rough chopped nuts such as almonds, pecans, or walnuts
- 1/2 cup golden raisins*
- 1/2 cup unsweetened shredded coconut
- Preheat oven to 350 degrees. Line two sheet trays with parchment paper and set aside.
- In a large bowl, mash bananas with the tines of a fork. Add melted coconut oil, vanilla and maple syrup and stir to combine. Then add oats, ground flax seed, almond meal, baking powder, salt, nuts, raisins and coconut. Mix thoroughly.
- Drop level 1/4 cup scoops of batter onto prepared cookie sheets. Press slightly to flatten mounds. Bake for about 22 minutes until some of the peaks have turned golden and the cookies no longer look shiny and wet but matte.
These keep best in the refrigerator. *other dried fruits such as dates, apricots or apples may be substituted and will be delicious, just be sure to chop them into small pieces.
Recipe adapted from EatLiveRun