The perfect one-bowl cookie that nourishes your heart and soul!
Breakfast cookies and waffles are the two things I free hand bake because they always turn out great! (aka I have yet to figure out how to mess them up) Here are some ingredient inspiration and definitely customize to include your favorite add-ins!
Ingredients:
2 tbsp coconut oil
1/2 cup brown sugar
2 ripe bananas, mashed
2 tbsp flax seeds + 4 tbsp water (this is called a "flax egg", which is a common binder in vegan baking!)
3/4 cup to 1 cup of almond milk
2 tbsp almond butter
1/2 cup almond flour
1 cup all-purpose flour
1/2 cup rolled oats
2 tsp baking powder
1 tsp salt
Add-ins
(Banana Walnut w/ Cranberries)
3/4 cup Chopped walnuts
1/2 cup Dried Cranberries
(Other great options!)
Frozen or fresh blueberries
Dark chocolate
Chopped almonds
Directions:
Preheat oven to 375 F.
Prepare the flax "egg" (2 tbsp flax seeds + 4 tbsp water) before you start so it has time to thicken.
Cream together the coconut oil and brown sugar (mash them together with a fork). Mix in the mashed banana, almond butter, and flax "egg" . Add the almond milk (start with around 3/4 cup).
Add the dry ingredients on top (almond flour, all-purpose flour, rolled oats, baking powder, and salt). Stir to combine.
Mix in your toppings (ex: chopped walnuts & dried cranberries). Add extra almond milk to thin out the batter based on how many toppings you add.
Line two baking sheets with parchment paper and add a few tablespoons of batter to make each cookie, and spread them out with a back of a spoon. (they don't spread too much, but make sure to leave some room in between them).
Bake at 375 F for 8-12 minutes. They are done when the oats turn a light golden color and the cookies are firm. Transfer to a cooling rack and enjoy!
Notes:
These cookies can be stored in the fridge or at room temp for a day or two, and are best enjoyed reheated in the microwave for 5-15 seconds!
This recipe is vegan, but you can also add an egg to the wet ingredients if you don't have enough bananas.
These cookies are easily stored to be given as gifts and are a satisfying afternoon snack!
Source Recipe: Loosely adapted from Okonomiyaki Kitchen & Pick Up Limes
My mom likes these.