Cookies? For breakfast?
I’ve been known to enjoy a chocolate chip cookie for breakfast from time to time (they’re SO good with coffee!), but this cookie is legitimately healthy and is perfect for your first meal of the day. I modified it from a version Baker By Nature created and made it vegan and gluten-free, so it would work for just about anyone (except those weirdos who don’t like bananas).
So let’s get to baking some cookies for breakfast, shall we?
Banana Oatmeal Breakfast Cookies
- 4 Tablespoons honey (or maple syrup for a vegan version)
- 3 1/2 Tablespoons coconut oil, melted
- 2 flax eggs (1 flax egg = 1 Tablespoon flax seed meal stirred with 3 Tablespoons water)
- 3/4 teaspoon vanilla extract
- 1/2 cup banana puree (mashed ripe bananas — I used about 1 1/2 bananas)
- 2 cups gluten-free rolled oats
- 1/4 cup toasted flax seed meal
- 1/2 cup walnuts, chopped
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- Make two flax eggs (1 flax egg = 1 Tablespoon flax seed meal and 3 Tablespoons water) and set aside.
- Line two baking sheets with parchment paper or Silpats and set aside.
- In a large mixing bowl, combine the honey (or maple syrup) and melted coconut oil and whisk until smooth.
- Add in flax eggs, beating smooth.
- Whisk in vanilla and banana puree (mashed bananas).
- Add in oats, flax seed meal, walnuts, cinnamon, nutmeg, and sea salt, gently folding the dry ingredients into the wet ingredients until just combined.
- Cover the bowl and refrigerate for an hour and a half.
- Once the dough is chilled, preheat the oven to 325 degrees.
- Scoop balls of dough (about 3 Tablespoons per cookie), rolling each into a large ball and then flattening it a bit. (The cookies don’t spread or flatten at all while baking.)
- Bake for 18 minutes, then remove from oven and cool completely on the baking sheet before removing them.
- You can enjoy these immediately or freeze them for future meals.
- Breakfast is served!