Vegan Everything Breakfast Cookies

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. :)

• Ready In: 27 mins
• Yields: 9 large cookies

Ingredients

• 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)

Directions

1. Preheat oven to 350 degrees and melt banana in microwave at high for 2 1/2 minute.
2. 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.
3. Add oats, desiccated coconut and flour and mix well.
4. Add chocolate chips (if using), raisins, pecans (or other nuts) and stir until well combined.
5. Drop cookies by spoonfuls (I used a large ice-cream scoop) onto a paper-lined baking sheet and press down slightly to flatten.
6. Bake for 15-17 minutes or until the cookies are slightly golden brown.
7. Rest on baking sheet for a few minutes before transferring to a cooling rack.