So here’s my new morning breakfast routine. First, a green smoothie (or if I’m feeling really ambitious I’ll start the day with lemon tea:). After 20-30 minutes past finishing my smoothie, I need more sustenance. Enter the most delicious banana breakfast cookies, which go perfectly with coffee. It’s pretty much my new version of heaven. Plus, what is it about daily routine that is so predictable and comforting? It’s great to start the day off on a good note.
While they’re called “cookies” and do contain sugar (not refined – just honey!), they’re still packed with healthy ingredients, are gluten free, and can easily be vegan. They’re so delicious fresh out of the oven but what’s even better is they’re just as good after keeping them in the fridge. The cookies are soft and bread-like, and we enjoy them all week, being so easy to grab on the go.
Banana Breakfast Cookies
(gluten free and vegan; makes 2-3 dozen; adapted from Minimalist Baker)
- 2 medium ripe bananas
- 2 Tbsp. flax seed, ground
- 5 Tbsp . water
- ½ cup natural peanut butter or almond butter (we loved both options!)
- 2 Tbsp. coconut oil, melted
- 1 tsp. pure vanilla extract
- 3 Tbsp. honey
- 1½ cup gluten free rolled oats
- ½ cup oat flour (ground from gluten free oats)
- ½ cup almond meal (ground from raw almonds)
- ½ tsp. baking powder
- ½ tsp. baking soda
- 3 Tbsp. raw walnuts, lightly crushed
- 2 Tbsp. shredded coconut
- 3 Tbsp. dried cranberries
- ½ cup semisweet or dark chocolate chips (use non-dairy chips to make these vegan)
- pinch sea salt (add more or less depending on saltiness of your nut butter)
In a large bowl combine flax seed and water and let rest for 5 minutes for the consistency to thicken (this will achieve an “egg-like” texture).
Mash in the bananas until well combined, and then add nut butter, baking powder, baking soda, melted coconut oil, honey, salt, vanilla and stir.
Add oats, almond meal and oat flour and mix well.
Add chocolate chips, walnuts, cranberries, coconut flakes, and stir until well combined.
Drop cookies by spoonfuls of uniform sizes on a lightly greased baking sheet (simply use coconut oil to grease the pan!).
Bake for 15-17 minutes or until the cookies are slightly golden brown.
Let them rest on baking sheet for a few minutes then transfer to a cooling rack.