A chewy, dense, naturally sweetened, oaty cookie that qualifies as a breakfast food? Yes, that's right! Cookies are one of my favourite things to make, and obviously eat. If you didn't already know, I am obsessed with Angela Liddon's (Oh She Glows) recipes. I may creep her majorly on Snapchat and just know we could be instant besties, cooking and baking up a storm in the kitchen! When she posted a link to her Banana Bread Muffin Tops I got excited because I had never come across that recipe on her site (and I have made a lot of her recipes)! It's probably because the recipe is from 2014, but when something is good, it's good and deserved to be pulled up from the archives. These cookies are vegan, gluten free (as long as you use certified gluten free oats), and have no added sugar! I love the hints of cinnamon, and the blended date/banana batter is probably one of the most amazing concoctions I have ever tasted! Tasted like smooth, creamy, caramel sauce-- I was eating that shiz by the spoonful!
When I was skimming the recipe I decided I could alter these cookies by adding nuts and seeds to really make them a breakfast power cookie, and boy am I happy I did so! They are sooo good, and perfect for a breaky on the go (slathered with a spoonful of almond butter, of course). I decided to sub out the chocolate chips for this batch, but you can add them in here, along with any other nuts or seeds you fancy. If you have any leftovers (doubtful), you can pop them in the freezer and take them out as needed.
Let me know if you try out my adapted version of Angela's Banana Bread Muffin Top! I promise you'll be hooked on this healthy, simply sweet breakfast cookie!
Recipe adapted from Oh She Glows Banana Bread Muffin Tops
Banana Date Oat Breakfast Cookie
A chewy, dense, "throw into blender" cookie that is naturally sweetened, vegan, gluten free. Takes all of 10 minutes to throw together and acts as the perfect breakfast on the go!
Base Cookie Ingredients:
2 ripe bananas (peeled)
1/2 cup pitted Medjool dates *soak dates in water for 30 minutes if too firm
1/4 cup coconut oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups rolled oats
Feel free to add as you wish, a few tablespoons of pumpkin seeds, sunflower seeds, chopped nuts, dried goji berries, raisins, chocolate chips, etc.
1. Line a baking sheet with parchment paper, and preheat oven to 350 degrees
2. Place peeled bananas, pitted dates, coconut oil, vanilla into food processor and blend until smooth
3. Add cinnamon, baking powder & salt to date mixture in blender and blend for another few seconds
4. Add oats to blender and pulse for 5 seconds
5. Stir in nuts and seeds (I added 1 tablespoons each of pumpkin seeds, sunflower seeds, chopped walnuts and dried goji berries)
6. Spoon a heaping spoonful of dough onto parchment lined baking sheet (leave as mound, do not flatten)
7. Bake for 10 minutes, rotate pan and bake for another 7-11 minutes (just until lightly golden on bottom)