02 November 2014

Super Simple Breakfast Cookies

Somehow or another I went a whole month without posting - how embarrassing. October is always a busy month for us (we were gone two consecutive weekends in the middle of the month) and this is when the semester really starts to explode. Still, those aren't appropriate reasons to have neglected my blog for a whole month.

With that said, I'm back and cooking all sorts of new things this week. Hopefully some of them will be blog-worthy! I've got something blog-worthy today, though: breakfast cookies! I saw these on a blog I follow and decided I had to make them. They are SO simple and really delicious! Plus, they're full of healthy ingredients (oats, flax seed, bananas), soy and gluten free, take next to no time, and are low in sugar. What's not to love?

Breakfast Cookies
Cookie recipe from the Oh She Glows blog, topping recipe by me.

1 c. mashed bananas
2 c. uncooked rolled oats
3 T. flax seeds
1 tsp. cinnamon
1/8 tsp. salt
8 tsp. jam/jelly
2 T. creamy peanut butter
1-2 T. maple syrup
3(ish) T. hot water

Preheat the oven to 350
1. Mash the bananas in a medium-sized bowl.
2. Grind the oats in a food processor or blender until most of the oats are in pieces (do not go so far as to make an oat flour, you still want some texture).
3. Grind the flax seeds in a coffee or spice grinder (or in a blender, in theory, though I've not tried this).
4. Add the oats, flax, cinnamon, and salt to the bananas and mix well. You need to mash the bananas around a bit to make sure everything is incorporated.
5. Divide the dough into 8 equal portions and smooth into balls. Place evenly on a parchment-lined (or silpat-lined) baking sheet. They don't spread at all.
6. Using your thumb or a spoon, make an indentation in the cookies and fill eat indentation with a rounded tsp. of jam (I used strawberry).
7. Bake for 11-13 minutes.
8. While the cookies are baking, use a whisk to combine the peanut butter, maple syrup, and hot water until smooth. Transfer to a zip-top baggie and close the bag with as little air in it as possible.
9. After the cookies have cooled for 10 minutes, snip a small amount of the corner of the bag off and squeeze the topping onto the cookies.

Helpful Hints
  • Oh She Glows indicated 2 large bananas are about 1 cup. I used three medium bananas that I had in the freezer, which was the perfect amount. 
  • You can certainly eat these warm, but they also taste delicious cold! They kind of taste like a peanut butter and jelly sandwich (you can't taste the cinnamon at all). 
  • I wrapped the sets of two cool cookies in parchment paper and put them in baggies in the fridge to grab for breakfasts this week. 
The post "Super Simple Breakfast Cookies" first appeared on Maggie's LesVegan Kitchen.

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