Breakfast, Cookies/Squares, Summer, Sweets, Vegan, Vegetarian
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Fun (Free) Breakfast Cookies

Reasons why these cookies are fun:

  1. They are healthy
  2. They actually taste delicious
  3. There’s no mandatory recipe – only the contents of your pantry

Reasons why these cookies are fun-free:

  1. They are vegan
  2. They are dairy / egg free
  3. They are sugar free (potentially)…

BUT, see number 2 of why these are fun. Believe me, when I see something labelled “vegan, dairy free, sugar free, etc. etc.” all I think is “Why bother?”. The natural sugars of the maple syrup and banana, combined with the crunch from flax and chia seeds makes these healthy cookies multi-dimensional and truly delicious. Option to add a littttttttle bit of fun by adding a maple glaze on top.

Read on for the recipe!

RECIPE

Yield: About 16 cookies

Ingredients:

  • 1/2 cup oats
  • 1 cup whole grain flour
  • 1 tsp baking powder
  • 1/4 cup ground flax seeds
  • 2 tbsp chia seeds
  • 8 tbsp water + 1/8 cup to mix with oil
  • 1/8 cup sliced almonds
  • 1/8 cup shredded, unsweetened coconut
  • 1/2 cup coconut oil
  • 1/8 cup vegetable oil
  • 1/4 cup maple syrup
  • 1 tsp almond extract
  • pinch of salt
  • 1/2 banana, thinly sliced
  • Optional Glaze:
    • 3 tbsp icing sugar
    • 1/2 tbsp maple syrup
    • 1/2 tbsp water

Method:

  1. Prepare your chia egg replacement by mixing seeds with 8 tbsp water. Let sit for about an hour, until water has been soaked up by the seeds to create a gooey mixture.
  2. Preheat oven to 375F.
  3. Combine dry ingredients (oats, flour, flax seeds, almonds, coconut, baking powder, and salt). Mix with a whisk and set aside.
  4. Combine wet ingredients by whipping together softened (not melted) coconut oil, vegetable oil, water, almond extract, chia seed mixture, and maple syrup.
  5. Add wet ingredients to dry and mix until well combined. Create cookie balls with 2 tbsp of dough. Roll between your hands and then flatten to 1/2 inch thick. Place 2 – 3 inches apart on the cookie sheet.
  6. Press 1 slice of banana on top of each cookie.
  7. Bake for 18-20 minutes, until bottoms are golden brown.
  8. Remove from the oven, and immediately place on a wire rack to cool.
  9. Prepare maple glaze by vigorously whisking together the ingredients. Place into a ziploc (or piping) bag. Push icing all the way to the corner, and cut a small triangle off. Glaze the cooled cookies in a zig zag pattern.
  10. Enjoy!

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