Breakfast Cookies

Who can say no to cookies for breakfast? I could put lima beans in these and so long as I still yell, “Kids! Cookies for breakfast!”, they’ll come running and whooping for joy. But trust me, these taste waaaaay better than lima beans (my apologies to those of you who like lima beans; I don’t understand you, but I respect you). But back to these cookies… eat them first thing in the morning, as a snack or for dessert. Whatever the time of day, they make you feel like you’re having a treat when what you’re really indulging in are whole and wholesome ingredients.

Here’s what you’ll need:

  • one ripe banana, mashed
  • 1/2 cup raw almond butter
  • 1/4 cup agave or maple syrup
  • 1 tsp pure vanilla
  • 1/4 cup non-dairy milk
  • 1 cup rolled oats
  • 1/2 cup flour (unbleached Β all-purpose or whole wheat)
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • one apple, peeled and diced

Preheat the oven to 350 degrees. Combine the banana, raw almond butter, agave, vanilla and milk in a bowl, whisking until well blended. In another bowl, combine the oats, flour, cinnamon and baking soda. Add the wet ingredients to the dry and mix until just combined. Fold in the apple chunks. Scoop onto a baking sheet lined with parchment paper. They will be fairly runny but will solidify during the baking process, giving you wide, flat cookies. Bake for 16-18 minutes then allow to cool before removing them from the pan with a wide spatula.

Happy eating!

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