Vegan Everything Breakfast Cookies

Name: Vegan Everything Breakfast Cookies
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 9 large cookies
Ingredients: 1 banana, ripe (I melted mine in the microwave); 2 tablespoons pumpkin puree; 1/4 cup almond butter (I used pb just cause I had it); 1/2 teaspoon vanilla extract; 1 1/2 tablespoons agave nectar (optional); 3/4 cup rolled oats; 1/4 cup whole wheat flour; 1/4 cup desiccated coconut (or use almond meal); 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 pinch salt; 3 tablespoons pecans, chopped (I used peanuts); 1 tablespoon raisins (or cranberries); 1/4 cup semi-sweet chocolate chips (optional) or 1/4 cup dark chocolate chips (optional)

Submitted by Lalaloula

"The original of this recipe can be found on the blog http://minimalistbaker.com/vegan-everything-breakfast-cookies/, but I have modified it a bit here and there. The result is a chunky, sturdy, soft and filling oatmeal cookie that I thought was great for a healthy breakfast. I hope you do, too. :)"

Download

Ready In:: 27mins
Ingredients:: 14
Yields:: 9 large cookies

ingredients

1 banana, ripe (I melted mine in the microwave)
2 tablespoons pumpkin puree
¹⁄₄ cup almond butter (I used pb just cause I had it)
¹⁄₂ teaspoon vanilla extract
1 ¹⁄₂ tablespoons agave nectar (optional)
³⁄₄ cup rolled oats
¹⁄₄ cup whole wheat flour
¹⁄₄ cup desiccated coconut (or use almond meal)
¹⁄₄ teaspoon baking powder
¹⁄₄ teaspoon baking soda
1 pinch salt
3 tablespoons pecans, chopped (I used peanuts)
1 tablespoon raisins (or cranberries)
¹⁄₄ cup semi-sweet chocolate chips (optional) or 1/4 cup dark chocolate chips (optional)

directions

Preheat oven to 350 degrees and melt banana in microwave at high for 2 1/2 minute.
In a large bowl mash the banana then add peanut butter, pumpkin puree, baking powder, baking soda, agave nectar if using, salt, vanilla and stir.
Add oats, desiccated coconut and flour and mix well.
Add chocolate chips (if using), raisins, pecans (or other nuts) and stir until well combined.
Drop cookies by spoonfuls (I used a large ice-cream scoop) onto a paper-lined baking sheet and press down slightly to flatten.
Bake for 15-17 minutes or until the cookies are slightly golden brown.
Rest on baking sheet for a few minutes before transferring to a cooling rack.