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The original of this recipe can be found on the blog http://minimalistbaker.com/vegan-everything-breakfast-cookies/, but I have modified it a bit here and there. The result is a chunky, sturdy, soft and filling oatmeal cookie that I thought was great for a healthy breakfast. I hope you do, too. :)
- 1 banana, ripe (I melted mine in the microwave)
- 2 tablespoons pumpkin puree
- 1⁄4 cup almond butter (I used pb just cause I had it)
- 1⁄2 teaspoon vanilla extract
- 1 1⁄2 tablespoons agave nectar (optional)
- 3⁄4 cup rolled oats
- 1⁄4 cup whole wheat flour
- 1⁄4 cup desiccated coconut (or use almond meal)
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1 pinch salt
- 3 tablespoons pecans, chopped (I used peanuts)
- 1 tablespoon raisins (or cranberries)
- 1⁄4 cup semi-sweet chocolate chips (optional) or 1⁄4 cup dark chocolate chips (optional)
- Preheat oven to 350 degrees and melt banana in microwave at high for 2 1/2 minute.
- In a large bowl mash the banana then add peanut butter, pumpkin puree, baking powder, baking soda, agave nectar if using, salt, vanilla and stir.
- Add oats, desiccated coconut and flour and mix well.
- Add chocolate chips (if using), raisins, pecans (or other nuts) and stir until well combined.
- Drop cookies by spoonfuls (I used a large ice-cream scoop) onto a paper-lined baking sheet and press down slightly to flatten.
- Bake for 15-17 minutes or until the cookies are slightly golden brown.
- Rest on baking sheet for a few minutes before transferring to a cooling rack.