Banana Oatmeal Breakfast Cookies January 20 2018, 0 Comments

That's right, breakfast cookies. This has become one of my most requested recipes. I make these cookies almost weekly for my family and they are my go-to treat when we have friends over for brunch. This recipe is dairy-free, full of protein, fiber and omega-3 fatty acids. They make an easy grab-and-go breakfast and a great guilt free treat. They are also the perfect snack for nursing mamas. I survived on these cookies for the first few months of motherhood. 

INGREDIENTS:

DRY:

2 cups rolled oats (I always use Bob's Red Mill Organic Extra Thick Rolled Oats)

3/4 cup organic whole wheat pastry flour (Also Bob's Red Mill)

1/4 cup ground flaxseeds (Usually I use Spectrum, but this week I lazily found some at Trader Joe's)

1/2 cup cranberries

2 oz semisweet baking chocolate, chopped (64% cacao)

4 tablespoons packed brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon 

 

WET:

3 large overripe bananas 

3/4 cup coconut oil

1 teaspoon vanilla extract

This recipe handles substitutions very well. Feel free to switch out the whole wheat flour for grain-free. I love the tartness of cranberries, but raisins and other dried fruits work just as well. 

METHOD:

Preheat your oven to 375F and prepare two baking sheets with non-stick paper or silicon baking sheets.

In a stand mixer or with a hand mixer and large bowl, throughly combine your coconut oil and brown sugar. Add your bananas and vanilla extract. Mix well until there are almost no lumps. (A wooden spoon and some upper body strength will get the job done just as well.) 

Sift in your flour, cinnamon, baking powder and soda, then add your oats and flaxseeds. Mix well. Your dry ingredients should be fully incorporated.

Add your chopped chocolate and cranberries. Stir until combined.

Using your hands or an ice cream scoop, drop large rounds of dough onto your baking sheets. This recipe makes 12 large cookies.

Bake for 15-18 minutes, or until the edges of your cookies are crisp and golden brown. 

I hope this becomes one of your favorite oatmeal cookie recipes. It is definitely one of mine.