After many weeks of falling off the grid, I’m back blogging. It’s not that I haven’t thought of blogging. Thoughts of new recipes. Thoughts of yoga and such BUT…I’ve been swamped with a new job. You know – or maybe you’re one of the lucky ones who doesn’t – just how nutty those first weeks of a new employment gig can be. It’s like driving to a foreign country for 8 hours a day! Exciting yet overwhelming. New but dang – a routine would be SO nice too. Thank goodness I’m over the hump and settled into my checklists and spreadsheets so that my day has some resemblance of normalcy. Although I get the feeling that being an admin assistant in a K through 12 private school with students with learning disabilities will never be boring or quiet.
Baking has always brought me comfort. Baking something healthy is an added bonus. Top that off with a baked goodie that’s also portable…perfection! And see, I didn’t even have to mention that they are vegan-friendly either!
I came across this recipe for Breakfast Cookies in Redbook Magazine this summer and ended up switching it up a bit with ingredients I already in the pantry. You can do the same thing to make it easy and make it your own. Here’s what to grab from your pantry…
BREAKFAST COOKIES
1 Tablespoon ground flaxseed
1 cup mashed, ripe bananas (about 3 small bananas)
1/4 cup honey
1/4 cup coconut oil
1 teaspoon vanilla extract
1 1/2 cup rolled oat/oatmeal
1/2 cup whole wheat flour
1/2 cup unsweetened coconut flakes
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegan chocolate chips
1/4 cup raisins
1/4 cup dried apricots, diced
1/4 cup walnuts, chopped
1. Preheat oven at 350 degrees.
2. In a large bowl, combine flaxseed, bananas, honey, coconut oil and vanilla.
3. In another large bowl, combine the oats, flour, baking powder and soda, and salt.
4. Pour in the wet, banana mixture. Add the chips, raisins, fruit and nuts.
5. Fold together.
6. Scoop a heaping tablespoon – or a small batter scooper (awesome!) – of the batter onto a cookie sheet lined with parchment “can’t live without you” paper.
7. Gently press down each cookie ball with the back of a spoon to slightly flatten.
8. Bake until golden, about 18 to 20 minutes.
9. Transfer to a wire cooling rack – a must have for any baker, right?
Makes about 16 cookies.
It’s obviously a simple, healthy breakfast but at 145 calories it’s a great mid-afternoon snack as well. Those oats will help energize you so you can get through the rest of your day. And that touch of chocolate will satisfy your sweet tooth at the same time. Yumm-o! What do you like to nibble on that’s healthy when you just can’t wait for dinnertime?
