These are truly my favorite go to for breakfast. Pair them with your favorite beverage, mine is coffee, for an easy start to the day. I find the oatmeal in these is fairly filling and takes me through until lunch no problem.
The original recipe is from the cookbook “Vegan Cookies Invade Your Cookie Jar.” Written by two vegan powerhouse chefs, Isa Chandra Moskowitz and Terry Hope Romero, this is a great addition to anyone’s kitchen vegan or not.
Here is my rendition of the breakfast cookie recipe. I’ve tweaked it a little to fit my taste and also to enlarge the final cookie count. Because, well, you just can’t have too many of these. (and did I mention they freeze well?)
Here is my version:
3 medium over ripe bananas (4 if small)
3-ish tablespoons of ground flax
1/3 cup non-dairy milk (whatever you like)
3/4 cup vegetable oil (I use a no taste olive oil)
3/4 brown rice syrup
1/3 cup date syrup
1 1/2 teaspoons vanilla
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 cups all purpose flour
1 1/2 cups whole wheat pastry flour (I’ve used regular whole wheat flour sifted with good results)
1/2 teaspoon nutmeg (or more if you really like it)
1 tablespoon cinnamon (adjust for more or less)
3 cups of rolled oats
1 1/2 cups of raisins (choose your favorite, dried cranberries, chopped dried apricots , chopped dates…?)
1 1/2 cups roasted walnuts (again choose your favorite, pecans, almonds, macadamia…)
I like to get everything out, measure, and ready the mixer before beginning. This lets me know if I’m missing anything before I get started and then realize I need an ingredient I don’t have.
Mix bananas with flax, milk, and the oil until combined. Add rice and date syrups plus vanilla, mix again. Add flours, baking soda, salt, and spices. Mix until incorporated.
The oats, dried fruit, and nuts will need to be folded in by hand as this gets crazy thick. Just take your time. It will all fit I promise.
Drop by 1/4 cup scoop or large tablespoons onto a non stick Silpat or pan. (Feel free to make smaller cookies but you’ll need to adjust the cooking time to less so they don’t burn) Flatten slightly with a fork or the bottom of a glass. Place in a 350 degree oven for approximately 12-15 minutes. Use a toothpick to check your cookies. If it comes out clean you’re done!
These store in a covered container maybe a week…if you can stay away from them that long. I normally freeze half in hopes that we have cookies for a later date but that doesn’t always work. We end up eating them before the week is out.
Which only means I have to make more!!
Until next time,
Susan
