Breakfast Maple Oat Cookies

Name: Breakfast Maple Oat Cookies
Total time: 840 s
Yield: Makes 9 large cookies
Cuisine: American
Ingredients: 1 very ripe banana; 1 large egg; 1/4 cup maple syrup; 2 Tablespoons brown sugar; 1 and 1/2 cups quick oats; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger; 1/8 teaspoon salt; 1 Tablespoon chia seeds (Optional); 1/2 cup dried fruit (I used raisins and dried Turkish apricots); 1/2 cup chopped nuts (I used pecans)

Chris Gan @ChrissyAlpha

Cookies for breakfast? Yes, please! 🍪 🌅. These are a nice change of pace from other typical breakfast items, and they’re a great “grab and go” option if you’re in a hurry. I made these with my four year old daughter. It’s a kid-friendly recipe that’s quick to make. She really enjoyed them, and I’m already thinking of how I could customize them further next time.
Adapted from a recipe in “High Five” magazine.
#Healthy #Teatime #Snack #Oatmeal #Vegan

Chris Gan @ChrissyAlpha

Saved

Ingredients

14 minutes

Makes 9 large cookies

1very ripe banana
1large egg
1/4 cupmaple syrup
2 Tablespoonsbrown sugar
1and 1/2 cups quick oats
1 teaspoonbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonground cinnamon
1/4 teaspoonground nutmeg
1/4 teaspoonground allspice
1/4 teaspoonground ginger
1/8 teaspoonsalt
1 Tablespoonchia seeds (Optional)
1/2 cupdried fruit (I used raisins and dried Turkish apricots)
1/2 cupchopped nuts (I used pecans)

Saved

Steps

14 minutes

1

Preheat the oven to 350°F
In a large bowl, mash the banana.
If you have a little kitchen helper like I do (i.e. my four year old daughter), this is a good task for them.
2

Add the egg and maple syrup and mix until smooth.
3

Add all of the dry ingredients except the fruit and nuts.
Stir, and once everything is well moistened, gently stir in the dried fruit and nuts until they’re evenly distributed.
4

Line a baking sheet with parchment paper.
Measure 1/4 cup portions and place them about 2 inches apart into the prepared sheet. You should have 9 cookies.
5

Use the back of a spoon to gently press on the cookies to flatten them just slightly. This will help them cook more evenly.
If they crumble a little at the edges, use your fingers to gently push them together.
6

Bake them in the preheated oven for about 15 minutes or until lightly browned.
Mine were ready in 14 minutes, and I might have been able to get away with 13 minutes, so keep an eye on them.
7

Store the cookies in a sealed container in the refrigerator.
These are great for breakfast or as an afternoon snack. I like to warm them in the microwave for 10 seconds or less to take the chill off.
8

Notes:
🍪 You can substitute 1/2 cup applesauce for the banana, if you prefer.
🍪 The amount of sugar can easily be reduced, or you can replace the brown sugar entirely with Splenda (sucralose) or another alternative sweetener. I’ve made these by using 3 packets of Splenda instead of the brown sugar and they turned out great.
9

Notes:
🍪. Don’t like dried fruit? Try chocolate chips!
🍪. Don’t have maple syrup? Honey will work (but the cookies will no longer be vegan).
🍪. No nuts? Try sunflower seeds. Or, mix in some ground flaxseed
🍪. These cookies can be frozen for up to 3 months.