You may already have come across these delicious breakfast cookies but thought: "hey, where's the good stuff? The sugar? The eggs? The fat?" Well, the good stuff is all in the ingredients-- this is a whole food recipe which means we aren't using derivatives, we're using the real food, and it doesn't need to be gussied up with animal products to have incredible mouth appeal (that is what fatty, sugary, salty, custard-y textures and tastes contribute). So, I say, try 'em and if you're disappointed, well, add some of the other ingredients...
|Organic Breakfast Cookies (rainbow effect thanks to a crystal on my kitchen window sill)|
- 3 well-mashed Bananas
- 1 C. Old-Fashioned Oat Flakes
- 1/4 C. Chia Seed Gel
- 1/4 C. chopped Nuts (I like pecans) or Seeds
- 1/4 C. unsweetenened Coconut shreds
- 1/4 C. Raisins or dried berries, figs, apricots, etc.
- 1 tsp. grated fresh Ginger or 1 tsp. Cinnamon or 1/2 tsp. Nutmeg, etc.
- 1/4 C. Apple Sauce
- Sprinkle of Celtic Sea Salt
- 1/4 C. Carob powder with 1 tsp. Cinnamon
- ?? (what did you try that isn't listed above? How did it turn out? Please tell in comments below.
- Preheat oven to 350 degrees F./180 C.
- Combine everything until well mixed
- Drop 12 cookies onto a cookie sheet covered by a silicone mat or parchment paper
- Bake for 15 - 25 minutes (different preferences, different ovens)
- Cool. Eat in-hand as a cookie or, as my husband prefers, in a small stack with almond milk on top (like a super-rich, sticky banana porridge). However you eat them, they are 'natural' and yummy and easy on the digestion!