Introduction: Breakfast Cookie (Vegan Option)
Finalist in the
Back to School Contest
Makes 16 to 18 cookies
If you've not thought about what to make for your kids for breakfast now that school has started, I give you BREAKFAST COOKIE! It is not loaded with sugar, with corn syrup, with any of the unhealthy extras, but rather has oats, nuts, and seeds to provide extra energy and extra nutrition in those first days back at school It is not a super sweet treat, but it is delicious nonetheless.
These taste better after they have cooled down, so make them the night before you need them.
Step 1: Ingredients
2 cups old-fashioned oats
1 cup dried cranberries (or dried blueberries, dried cherries, raisins)
¼ cup toasted sesame seeds
¼ cup sliced almonds (optional - add flax seeds, chia seeds, or any other seed or nut you’d like to add)
1 teaspoon ground cinnamon
½ teaspoon salt
3 ripe bananas, mashed really well
¼ cup coconut oil. heated and melted so that it is liquid
1 tablespoon of honey OR for the vegan option, agave nectar or maple syrup
2 tablespoons vanilla extract
Step 2: Method
Preheat oven to 350. Line a baking sheet with parchment paper.
Mix together oats, cranberries, sesame seeds, almonds, cinnamon, and salt. Mix well to make sure fruit is well distributed throughout mixture.
In a separate bowl, mix together mashed bananas, warm coconut oil, honey and vanilla extract. Mix until uniform in texture. Pour wet ingredients over dry ingredients, mixing together well.
To help make a nice shape for the cookie, use a ¼ cup measuring cup, filling it halfway. Press to slightly compress mixture together and then flip cup over onto parchment lined baking sheet and slightly reshape if necessary.
Bake for 20 minutes, until golden brown. Allow to cool and set on pan for 5 minutes. Serve warm (or at room temperature for a breakfast on the run.)
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