Report card time is upon us (well, me at least) and that usually means a blog post or two as I take a “break” from working on them. 🙂 I made these cookies last weekend since I had to use up some overripe bananas and they turned out pretty darn awesome!
They are a soft cookie and pretty moist so I would recommend storing them in the fridge or freezer to keep them fresh…after all, these are homemade with no preservatives! 😉 Packed with fibre from the oats and natural sweetness from the raisins and bananas, there is very little added sweetener; only 2 tbsp. of maple syrup, which you are free to omit if you want to. Since I work in a school which has a nut-free policy, I used sunflower seed butter, but you can substitute whatever nut butter your heart desires.
These cookies are vegan and can be made gluten-free if you buy GF oats, they are quick to throw together and you can add whatever flavours you like in your cookie. I’m pretty proud of this concoction and I hope you love ’em too! Best of all you can sample the batter raw since there’s no raw eggs. 😉 Hee hee!
Vegan Banana Breakfast Cookies with Raisins and Cacao Nibs (makes about 20-24 cookies)
- 1 cup mashed bananas (about 2 large bananas)
- 1/2 cup organic sunflower seed butter (or any nut butter you like)
- 2 tbsp. virgin coconut oil, softened
- 2 tbsp. pure maple syrup
- 1.5 tsp. pure vanilla extract
- 2 cups organic oats
- 1 cup large flake oats (I like them for texture variety, but you can use regular oats)
- 1.5 tsp. baking powder
- 1/2 tsp. sea salt
- 1 heaping tsp. cinnamon
- 1/4 tsp. nutmeg (I used a few grates of fresh nutmeg)
- 1/4 cup cacao nibs (or chocolate chips)
- 1/2 cup organic raisins
1. Preheat oven to 35o degrees Fahrenheit.
2. Mix bananas, sunflower seed butter, maple syrup and vanilla in a large bowl.
3. Mix together all oats, baking powder, sea salt, cinnamon and nutmeg in another bowl.
4. Pour oat mixture into banana mixture and stir together until combined. Fold in cacao nibs and raisins.
5. Drop spoonfuls of batter onto two parchment lined baking sheets. Flatten slightly and bake for about 10-15 minutes until set.
6. Enjoy as a snack or an on-the-go breakfast with a piece of fruit and yogurt! Freeze the rest for snacks during the week.