Day 7: Vegan Breakfast Cookies

My two oldest aren't big breakfast eaters.  I make pancakes because they ask for them, but they will eat a lot more pancakes if they eat them for dinner than breakfast.  They would rather have a nice big cup of chocolate milk.  I have yet to find a healthy option for that.  So, I'm going to the next best thing:  cookies!

Oh wow.  Wow!  I have to be truthful.  I just put these cookies in the oven and I had to step away to write this post because I kept eating the dough.  I have a feeling these won't just be "breakfast cookies" they are going to be "anytime" cookies!  The real test will be how much my children like them, though!

Here it goes!

Vegan Breakfast Cookies (Adapted from Diary of a Mad Crafter)

• 1 1/4 cups regular rolled oats
• 3/4 cup coconut flakes 
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup of almond meal (I use Trader Joe’s)
• 2 tablespoons ground flax
• 1/4 cup oat bran
• 1/4 cup whole wheat flour
• 1/3 cup raisins
• 1/3 cup chopped walnuts
• 1/3 cup chocolate chips
• 3  very ripe bananas, mashed
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract

 Preheat oven to 350F. Grease or line cookie sheet with foil.

Get the wet ingredients together, and then dry. Mix together until it comes together.   Using a 1/4 cup scoop, I dropped the dough onto my pan, and flattened them out with my fingers. If you get stuck to the dough, just dip your fingers in some water before flattening them.

Bake them for 20-25 minutes, or once they’ve browned. Let them cool on the pan for 10 minutes or so, and then move them to a cooling rack. Enjoy!

(Just to let you know, each cookie is about 215 calories, but high in healthy fats and protein!)

Update:  As I finished this post, they came out of the oven and I couldn't wait for them to cool.  They are oozy-gooey deliciousness!  Owen likes them, too!  Now, for the other kids...