Vegan Breakfast / Anytime-Of-Day Cookies

I don't make cookies often, but when I do, 9 times out of 10 they're "breakfast" cookies. However, I've rightfully begun calling them anytime-of-day cookies because they are truly perfect for breakfast, snack, dessert, you name it. They are ESPECIALLY perfect during the holiday travel season. These cookies are made with ripe bananas and are best with old or frozen berries...so basically the ultimate kitchen sink cookie you can put almost anything in to clear out the kitchen before I trip. I most recently made these right before mine and my love's holiday time trip to Miami. I packed the majority of them in a bag to take on the plane with us and left a couple in the freezer for breakfast or a late night snack when we get back. They're totally multi-purpose, simple to make, and delicious!

[Makes approx 9 cookies]

Shopping // Pantry list:

  • Gluten-free oats
  • Buckwheat flour
  • Brown rice flour
  • Ripe banana
  • Applesauce (canned pumpkin works as a sub!)
  • Vanilla extract
  • Chopped nuts or nut butter (I like chopped walnuts)
  • Chia seeds
  • Almond milk
  • Dates
  • Honey (or sweetener of choice)
  • Cinnamon
  • Maca powder
  • Frozen or fresh fruit (I usually use frozen blueberries)
  • Salt

Instructions:

  • Set oven to 350F
  • Combine the following dry ingredients in a medium size bowl: 3/4 cup of oat, 1/8 cup of buckwheat flour, 1/8 cup of brown rice flour, a large pinch of salt, 1/4 cup of chopped nuts or nut butter, 2 pitted and chopped dates, 1/2 to 1 teaspoon of cinnamon, 1 teaspoon of maca -- mix well
  • Stir the following wet ingredients + chia seeds in a large bowl: 1 smashed ripe banana, 1/2 cup of applesauce, 1 teaspoon of vanilla, 1 tablespoon of honey or maple syrup, 1 tablespoon of chia seeds 
  • Add dry ingredients to wet and mix gently
  • In a small bowl coat 1/4 cup of frozen or fresh fruit in brown rice powder
  • Fold in fruit - in my case blueberries - into mixture
  • Line baking tray with parchment paper
  • Roll into golf size-ish balls and place on lined baking tray - will make about 9 cookies
  • Throw in the oven for approximately 22 minutes - checking in at 15 and pressing down on each ball with a fork to flatten a bit at that time

Eat right away or store in the freezer for those moments when you're hangry, post-flight, or just need a sweet snack. Enjoy and Happy Holidays!

XO