Guilt-Free Breakfast Cookies

Guilt-Free Breakfast Cookies

Cookies for breakfast! Or anytime 😊 So simple and healthy. Also a very forgiving recipe- hard to mess up! I have seen similar recipes with only bananas and oats, but I like adding in a few extra things for flavor. Customize the way you prefer.

A tip- these cookies not only freeze well, I actually like eating them semi-frozen (strange, I know)! Great on a hot day.

 

Makes about 40 regular size cookies

  • 5 cups oats
  • ¼ tsp salt (optional)
  • 1 tsp baking soda
  • 1 tsp cinnamon (optional)
  • 4 very ripe bananas
  • 6 tbsp almond butter (or other nut butter)
  • 2 tbsp ground flax meal mixed with 3 tbsp water (optional, but helps with binding)
  • 1 tsp vanilla (optional)
  • Optional 1 to 2 tbsp date sugar
  • Optional add-ins include up to 1/2 cup of: vegan chocolate chunks/chips, cacao nibs*, nuts, raisins, other dried fruit, etc. I used a few of tablespoons of vegan dark chocolate and cacao nibs this time.

 

*Note: Cacao nibs are crushed cacao beans. They are like nature’s chocolate chips without sugar or artificial flavors added. They are rich, flavorful, and have a decent amount of nutrients, fiber, and protein. Very good for adding to cookies, topping smoothies, or in oatmeal. Be aware though, they can be a little too bitter for some people (especially those that don’t like dark chocolate), and a little goes a long way.

 

Directions:

    1. Preheat oven to 375 F, and line a large baking sheet with parchment paper.
    2. Add the oats to a food processor and pulse briefly a few times. You want some oat flour, but you also want some larger pieces for texture.
    3. Put the partially ground oats into a large bowl, and mix in the baking soda, salt, and cinnamon.
    4. Put the ripe bananas to the food processer, and blend until smooth.
    1. Add the almond butter, flax/water mixture, and vanilla to the bananas, and blend until well mixed.
    2. Pour the liquid ingredients into the oat mixture, and mix everything together.

7. Mix in any optional add-ins.

20170405_Breakfast Cookies2

20170405_Breakfast Cookies3
My dog intently watching the food as usual 🙂

8. Scoop the dough onto the parchment paper using a cookie scoop or a spoon, and flatten each cookie slightly so they aren’t too rounded. You will probably have to make a couple of rounds of cookies if they won’t all fit on the cookie sheet.

9. Bake for 13 minutes, and let cool before eating. These cookies are great for on-the-go!

 

20170405_Breakfast Cookies620170405_Breakfast Cookies820170405_Breakfast Cookies720170405_Breakfast Cookies1020170405_Breakfast Cookies11

 

 

 

 

 

 

Advertisements