What could be more fun than having cookies for breakfast?

How about having cookies for breakfast that are good for you, too? Sounds good to me!

Now, being a staunch oatmeal devotee, I don’t often eat cookies for breakfast. But these cookies are simply oatmeal and bananas, with a few extra yummies thrown in to help them stick together, so they are a great substitute for those days when the alarm doesn’t go, leaving you with barely enough time to shower, let alone cook oatmeal. We’ve all been there.

I made this recipe, and I’m happy with it. It was exactly what I wanted… but I will warn you– if you’re looking for a decadent cookie, you might want to keep looking. These are yummy, filling, and healthy, but have more in common with muesli and cereal than they do with cakes and pies. I had two overripe bananas that had been sitting around too long, and didn’t want to make another banana bread. I wanted a simple banana treat that didn’t have any white flour or added sugar. And with the bananas and ground flax, they didn’t need eggs, either, so these also happen to be vegan! A perfectly wholesome start to the week.

Meg’s Vegan Banana Cookies
ingredients:
2 mashed bananas
1/3 cup nut butter (I used a mix of peanut and pumpkin seed butters, but any will do the trick!)
2 tbls nut or grain milk (I used homemade brazil nut milk)
1 tsp cinnamon or vanilla extract
1/4 cup nut flour (or any flour you have, I used the ground brazil nut left from making the milk)
1/4 cup ground flaxseeds
2 cups oats

Combine all ingredients, starting with the bananas and working down through the list. If the end product seems a bit dry, add a little more of the nut/grain/soy milk.

I left my cookies as round ‘balls’ but they are pretty substantial, so next time I will try flattening them down to a thinner cookie. They do not spread out while cooking, so the shape of the cookies you put in the oven will be the shape they are when finished.

I found these nice and sweet, but if you crave a sweeter treat you can add a few drops of liquid stevia, or a tablespoon or two of maple syrup, agave syrup or honey.

Bake at 325C for 10-15 minutes, and let cookies cool slightly before removing from sheet to wire rack.

Enjoy!

I think that next time I will try adding some cocoa, for a healthier chocolate fix.

Love,
Meggie ^^

Tags: Breakfast, cookies, Snacks, vegan

This entry was posted on Monday, August 17th, 2009 at 3:58 pm and is filed under Breakfast, Snacks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.