Yes, you read that correctly: cookies for breakfast.
Who doesn’t like cookies? I love cookies, and having a healthy version for breakfast makes me smile.
Back To School Means Back To Busy
Now that summer is winding down, everyone is back in the office, ready to work on all those end-of-year projects. Our lives get more hectic when school starts up again. We are adjusting to new schedules, homework and additional commitments. Eating healthy meals, especially during busy mornings, can be a challenge.
Banana Breakfast Cookies
With the release of Nutrimeal Free, I knew I wanted to incorporate it into my recipe for this post. My kids had been asking me to make these, so I figured, that would be a good fit to add Nutrimeal.
This recipe is adapted from Vegan Cookies Invade Your Cookie Jar, by Isa Chandra Moskowitz and Terry Hope Romero. This is one of my favorite cookbooks. Many of Isa and Terry’s recipes are better than the standard versions of these cookies (caramel pecan bar, I’m looking at you).
2/3 cup well-mashed ripe banana
2 tbsps ground flax seed
1/4 cup nondairy milk (I used almond milk.)
1/2 cup canola oil
1/2 cup brown rice syrup
1/4 cup agave nectar
1 tsp vanilla extract
3/4 cup all-purpose flour*
1/4 cup Nutrimeal Free
1 cup whole-wheat flour*
1 1/2 tsps cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
2 cups quick-cooking or rolled oats*
1 cup pecan or walnut halves, coarsely chopped (I used walnuts.)
*substitute your favorite flour alternative to make this gluten-free
1. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a large mixing bowl, mix the mashed banana, flax seeds, and non-dairy milk.
3. Add the oil, brown rice syrup, agave nectar, and vanilla. Mix until smooth.
4. Sift the flour, whole wheat flour, cinnamon, nutmeg, baking soda and salt. (You can sift it right into the banana mixture.) At this point, the batter will be pretty moist.
5. Mix in the oats and nuts. Now, the dough will be moist, and a bit sticky.
6. Drop spoonfuls of dough onto the cookie sheets, about 1-2 inches apart. The easiest way to do this is to spray a measuring cup with nonstick cooking spray. I use the 1/4 cup. Then, press the cookies down a bit. Speaking from experience, if you forget to do this, it is OK.
7. Bake for about 15 minutes, or until golden brown. The cookies then need to cool on the cookie sheet for at least five minutes. Then, move to a cookie sheet to cool completely. Store loosely covered, or they will get too soft. Or, you can wrap each in plastic wrap and store in the freezer, which is what I do.
Make It Your Own
The recipe calls for 1 cup of dried cranberries, which I usually do not use. It also recommends toasting the nuts. I agree, the flavor is awesome. I did not have time, and the cookies still tasted great. Or, use a different type of dried fruit or toasted nut. It’s up to you. I believe I could probably increase the amount of Nutrimeal Free next time. Also, this is an easy recipe to make gluten-free.
It’s clear I need to make these more often, because my family has been eating these every chance they get since I made them. For breakfast, for snacks, after dinner with a cup of tea. We took them in the car for snacks on our Labor Day weekend trip. I made a double batch, and it looks like I will need to make more soon.
I hope you enjoy this recipe as much as my family does. Share your creativity and let us know what you added to make this recipe your own.