The diversity of things that count as “breakfast” is awesome.
The breakfast cookie was someone’s ingenious idea to take a good thing and make it better. It is a trifecta of 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,” like oats. Oh yeah, and they just happen to be naturally vegan and gluten-free.
I often whip these together on a whim because they are so quick and easy! The ingredients are quite interchangeable so you can make do with whatever you have in the pantry.
One Bowl Banana Breakfast Cookies
- 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