Hey everyone! Long time, no posting. Sorry about that. Linds and I have been gone crazy with school, work, and other life commitments. In the last little while, we’ve managed to gather a bunch of ideas for articles that we cannot wait to write and share. Also, Linds posted a very heartwarming article for Remembrance Day, please give that a read.
Last night I found myself with a bunch of rotting bananas and about 30 minutes of free time, so I figured I’d bake some cookies, sit down with a cup of tea, and eat them all while I write up the recipe to share with you folks 😉
These cookies are my own recipe (which I made up as I went) and are super healthy and delicious. Best part? There is nothing in them you wouldn’t eat for breakfast, so why not call ’em breakfast cookies?! They are gluten-free, dairy-free, and refined sugar-free.
What you’ll need:
- 2.5 cups GF rolled oats
- 1 cup GF flour
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1 tsp pink sea salt
- 1 cup coconut chips (I used the Hungry Buddha brand!)
- 3 very ripe bananas, mashed
- 2 eggs
- 1/2 cup honey
- 1 cup crushed pecans and/or almonds
- 2 tsp vanilla
The rest is pretty simple. Preheat your oven to 350 F, mix together all the ingredients, grease a cookie sheet with coconut oil, place balls of the mixture on the cookie sheet, and bake for about 20 minutes, or until browned around the edges.
Tip: when mixing the ingredients, combine the wet and then add the dry slowly. This is a thick batter so you will get a good arm workout in if you don’t have a mixer!
These cookies are great for a healthy dessert or breakfast on the go. They are great paired with your favorite hot beverage this time of year. Feel free to add chocolate chips or raisins!
Enjoy! xoxo,
char
P.S. I never realized how much I miss blogging until I sat down to write this. Can’t wait to get back into it once school ends for the semester. Stay tuned!
Let us know what you think!