Who doesn’t love cookies for breakfast? This is adapted from a friend’s recipe to include vegan options. It’s pretty forgiving– feel free to play around and adjust to your family’s tastes!
- 3/4 cup flour (regular or your favorite GF blend)
- 1 1/4 cups oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup of your favorite nut butter– I used a mix of peanut butter and Nuttzo
- 1/4 cup brown sugar
- 1.5 T flax seeds (or 1 egg, or 1.5 T chia seeds, or 1/3 cup aquafaba)
- 1/2 teaspoon vanilla
- 1 medium mashed banana
- 1 peeled, shredded apple
- 1/3 cup water if you are using flax or chia seeds. If using egg or aquafaba, omit
- Optional add-ins: up to 1/2 cup raisins, dried fruits, coconut, nuts, chocolate chips. I used raisins
Preheat oven to 350°F. Line a baking sheet with parchment and set aside.In a small bowl, blend the pb and brown sugar till creamy. Add the vanilla and mashed banana. If you are using chia seeds or flax seeds, add 1/3 cup water here. Otherwise, add egg or aquafaba here. In a separate bowl, mix flour, chia or flax seeds, oats, baking soda, salt, and cinnamon. Stir in apple and any add-ins.Form 3-4 tablespoons of dough into large balls and place a few inches apart on the prepared baking sheets. Flatten each ball of dough slightly. Bake for 15ish minutes until slightly browned. Let cool on cookie sheets for 10 minutes before transferring to wire racks to cool completely. The texture will be a little bit muffin-like.
Notes: Because there are many variables that can change depending on your ingredients, the bake time can vary. The original recipe calls for a 10-12 minute bake time, but mine took 20. This recipe yields between 12-15 cookies for me.