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My typical go-to breakfast is a bowl of hot oatmeal with a variety of toppings depending on the day: shredded coconut, local peaches, apples, a dollop of peanut butter, a sprinkle of cinnamon, a dash of sea salt, and a drizzle of oat milk. YUM.
I thought I’d found my favorite breakfast until I read Shauna Niequist’s book, Bread and Wine, in which she introduces a genius recipe:
the breakfast cookie.
I mean, who doesn’t want to wake up to a fresh-baked treat packed with oats, chocolate, and dried fruit?
This recipe is both vegan and can easily be made gluten-free. It comes together quickly, and doesn’t take too long to bake so you can enjoy the warm, gooey deliciousness straight outta the oven before you dash off to work.
They also double as a delightful snack throughout the day!
3 large ripe bananas, well mashed (about 1½ cups)
¼ cup coconut oil, warmed a little so it isn’t solid (or use olive oil instead)
1 teaspoon vanilla
2 cups rolled oats (be sure to use gluten-free oats if you have an allergy)
⅔ cup almond meal
½ teaspoon sea salt
1 teaspoon baking powder
⅔ cup shredded coconut
½ cup chopped walnuts
¼ cup chocolate chips (I love dark chocolate!)
¼ dried cherries (optional)
1) In a large bowl, mash the bananas with a fork, then add in oil and vanilla.
2) Add the oats, almond meal, salt, and baking powder, and stir until combined. Add the coconut, walnuts, and chocolate chips, and stir again.
3) Form the dough into 12 balls on a parchment-lined baking sheet and flatten them a little bit.
4) Bake at 350 degrees for 14 to 16 minutes.
Let cool for as long as your patience allows. Then, enjoy!