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!
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!