Monday, January 20, 2014

Breakfast Cookies

(continuous Joy Photography is me too... oops wrong copyright!)

These are a staple around here.  And who doesn't like cookies for breakfast??  This is a cookie you can feel good about eating.  :-)  It's also gluten free and egg free if anyone cares.  If you leave the chocolate chips out, its dairy free too!  But that might not be as much fun, unless you're allergic to dairy.  

Another reason I love this recipe is because it's so adaptable.  Don't have 3 bananas?  Use 2, don't have coconut oil?  Use Olive Oil.   I've had to make adjustments sometimes, and they always turn out.
These are definitely one of my favorites.

This is adapted from "Bread & Wine" by Shauna Niequist

3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup coconut oil (you want it liquid, so warm it if you need to)
1 tsp vanilla
2 cups rolled oats
2/3 cup almond meal**
1 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
2/3 cup shredded coconut
1/2 cup chopped walnuts
1/4 cup chocolate chips

In a large bowl, mash the bananas, then add coconut oil and vanilla and stir.

Add the remaining ingredients and stir to combine.  

Form the dough into  12 balls on a parchment lined baking sheet and flatten them a little bit.  Bake at 350 for 14-16 minutes.  

A note about almond meal.  I don't ever buy Almond Meal.  I use raw almonds and put them in the blender or food processor.  For this recipe, it doesn't have to be as fine as what you would buy, and it is expensive to buy it.  I get it as fine as possible, but if there are a few crumb like chunks, it's okay.

What about you?  Do you like cookies for breakfast?  What's your favorite "healthy-treat-like breakfast"?  

No comments:

Post a Comment