Here’s the secret to giving yourself permission to eat cookies for breakfast. (And, shhhhhhh, don’t tell anybody.)
The secret is…add “breakfast” to the title.
Husband: Honey, are you eating cookies for breakfast?
You: What these? Nope. These are breakfast cookies.
To be fair, these cookies do have oats and banana and orange juice and, well, yes…chocolate chips. But you could easily add raisins instead of chocolate chips to justify your cookies-for-breakfast habit more credibly.
- ½ cup vegan "butter" (like Earth Balance), softened
- 1 flax egg (1 tablespoon ground flax mixed with 2½ tablespoons water. See Note)
- 1 mashed ripe banana
- 1 teaspoon vanilla
- ½ cup brown sugar
- 2 tablespoons orange juice
- 1 cup whole wheat pastry flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1½ cups old-fashioned rolled oats
- ¼ cup unsweetened shredded coconut
- ½ cup chopped walnuts
- ½ cup raisins (or chocolate chips)
- Preheat the oven to 350 degrees.
- Cream the "butter" and the "egg" together until it is well blended and smooth. Gradually beat in the banana, vanilla and brown sugar. Add the orange juice. Mix well with a wooden spoon until all the ingredients are thoroughly blended.
- In a large bowl mix the flour, salt, baking powder, oats, coconut, walnuts and raisins or chocolate chips.
- Use a wooden spoon to combine the dry ingredients until they are blended well and evenly distributed. Stir the dry ingredients into the wet ingredients and mix thoroughly until there is no sign of dryness.
- Line baking sheets with parchment paper. Drop dough in heaping tablespoons onto the cookie sheets about 2 inches apart.
- Bake for 18 minutes until lightly browned.
(Next up: lunch cookies and dinner cookies.)