oatmeal banana breakfast cookies.

Wednesday, March 26, 2014

breakfast cookies

i try to consistently make a point to sit down and enjoy breakfast, though i admit i'm not a huge breakfast eater. my morning meal is usually something bland-- cereal with almond milk, toast and jam. no surprise, i'm starving by 11am.

a handful of overripe bananas were staring me in the face this weekend, and instead of the usual banana bread recipe, i opted for breakfast cookies for the busy week ahead. let it be known, the original recipe claim these to be an actual (dessert) cookie, but i dubbed them more fitting for breakfast on the go. best eaten from a ziploc bag while waiting on the subway platform. classy.

these cookies fall apart all over the place. if you're looking for a more formed cookie shape, add a beaten egg to the wet mix. otherwise, the cookie crumbles make an excellent stand in for granola.

breakfast cookies

oatmeal banana breakfast cookies
3 overripe bananas
2 tbsp good vanilla extract
1/4 cup coconut oil (olive oil is a good substitute)
2 cups old fashioned oats
1/3 cup wheat bran
2/3 cup sliced almonds
1/2 cup unsweetened, shredded coconut
1 tbsp cinnamon
1 tsp salt
1 tsp baking powder
3/4 cup semisweet chocolate chips (or carob chips)

1. preheat the oven to 350F. mush the bananas with a fork. in a mixing bowl, stir in bananas, vanilla, and oil.

2. in another bowl, mix the remaining dry ingredients. add the dry mix to the wet ingredients and gently fold. i dumped everything in one bowl and it came out just fine. stir in the chocolate chips.

3. on a baking sheet with parchment paper, make mini balls and then give them a smush to flatten them down. the cookies don't change shape so you can space them close together.

4. bake for 15 minutes or until the cookie is firm. enjoy!

breakfast cookies

original recipe from sprouted kitchen.


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