Cookies for Breakfast?
This recipe is surprisingly good! It comes from Food and Nutrition Magazine, July/August 2019. The recipe was developed by Leah Swanson RDN, CD.
- 1 cup old-fashioned rolled oats
- 1 cup mashed banana (about 2 medium sized bananas)
- 1/2 cup shredded carrot (about 1 medium carrot, grated with a cheese grater)
- 1/2 cup shredded apple (about 1/2 large apple, grated with cheese grater)
- 1/4 cup chopped nuts (recipe called for pecans, or your preferred nut, I used walnuts)
- 1/4 cup shredded, unsweetened coconut (be sure to look for UNSWEETENED coconut at your grocery store; I found it in the “nutrition section” of my local Fred Meyer store)
- 1/4 cup raisins (could use any chopped, dried fruit)
- 1 teaspoon cinnamon
- 2 tablespoons hemp seed hearts
- Pre-heat oven to 350 degrees F.
- Line baking sheet with parchment paper or a silicone baking mat (e.g. a “silpat”)
- Combine all ingredients in a medium size bowl and mix well
- Place heaping scoops of cookie dough, about 1/4 to 1/3 cup each onto lined baking sheet
- Bake for 12 to 14 minutes or until cookies are slightly firm to the touch but still tender.
Recipe says this makes 12 cookies. I used a 1/4 cup measuring cup to make my cookies even size and got 11 cookies. They took about 15 minutes to bake.
I was skeptical that the cookies would fall apart when I picked them up after baking. They held together surprisingly well, and they taste delicious! One or two of these plus a glass of milk, a cup of yogurt or a slice of cheese would make a filling, healthy breakfast or any meal! By themselves, they are a fantastic snack—great for hiking, after school snack or addition to your child’s lunch box!
Great source of:
- omega 3 fatty acids
- vegan protein from the nuts, oats and hemp seed hearts.
It is gluten free and has NO added sugar!