Big Bowl Breakfast Cookie

An easy, freezable, on-the-go breakfast treat for kids and adults to enjoy.  These soft and satiating cookies are sweetened with banana...that's it.  So, it depends what else you'd like to add to create your personal taste and level of sweetness.  A great option for school lunches, as long as you use sunflower butter or tahini in place of almond or peanut butter.

Ingredients
  • 1/2 cup natural almond or peanut butter
  • 1/4 cup Virgin coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 2 large very ripe bananas, peeled
  • 2 tbsp chia seeds
  • 1/2 cup unsweetened, shredded coconut
  • 1/2 cup oat flour
  • 2 cups rolled oats
  • 1/2 cup raisins, mini dark chocolate chips, chopped nuts, and/or combo of any of these
Instructions
  1. Preheat oven to 350 degF.  Line a cookie sheet with parchment paper.

  2. Melt almond butter and coconut oil together over low heat.  Stir in cinnamon and salt.  Set aside.

  3. Mash bananas in a large mixing bowl.  Add almond butter mixture and stir together.  Add chia, oat flour and oats; stir to combine.

  4. Fold in raisins or chocolate chips and/or nuts.  Scoop out cookies onto prepared pan, using a 2-inch ice cream scoop or equivalent of two heaping tablespoons.  Gently use back of fork to flatten and shape into round cookie, about 1/2 inch thick.  Cookies should be spaced at least 1-inch apart.

  5. Bake cookies, in batches, for 10 minutes.  Cool completely.  Store in air-tight container for 2 days.  Freeze cookies for up to 3 months.  

  6. Makes about 20 cookies

Recipe Notes

To make Oat Flour:  Grind oats in food processor or blender  until fine 

For 12 larger cookies:  Use 3-inch scoop or 3 heaping tablespoons and bake cookies for 13-14 minutes.