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.
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!