January 23, 2013

Fruit-Sweetened Breakfast Cookies

The famous breakfast cookies!
I make sure we never run out of our freezer stash of these oat-flour based cookies. They are so sweet and moist, you would never guess they're made entirely of pure, whole foods, without any sugar, refined flour, or refined oil. Our kind of treat!

Breakfast Cookies
(makes ~20 cookies)

1 cup steel cut oats (or 1 + 1/3 cup oat flour)
1 egg
2 medium ripe bananas
1/2 cup shredded carrots
1/2 cup shredded zucchini
1/3 cup walnuts
1/4 cup raisins
1/4 cup virgin coconut oil (gently heated, if necessary, into liquid state)
pinch cinnamon

Preheat oven to 350, and line a large baking sheet with parchment paper.

Mill oats into flour in high-speed blender. Add walnuts and cinnamon and pulse until walnuts are desired consistency (very fine, for toddlers.)

Whisk egg in a large mixing bowl. Add well-mashed bananas, carrots, zucchini, coconut oil, and raisins.

Fold dry ingredients into wet, being careful not to over-mix. Drop by spoonfuls onto parchment paper and bake for 20-30 minutes, until tops of cookies begin to brown. (Keep an eye on the bottoms, as they tend to darken sooner than the tops)

Enjoy fresh or store in freezer bags for a quick, portable breakfast.

3 comments:

  1. I'm halfway through the recipe right now, but I'm not sure where to add the coconut oil? Should I add it to the wet ingredients before adding the dry?

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    Replies
    1. Stephanie, yes! I'm sorry for leaving that out. Thanks for calling my attention to it. Did they turn out alright?

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  2. Hi, love these wonderful whole food recipes except that my toddler is allergic to all nuts AND coconut oil! Any ideas?

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