January 31st, 2020
Is #foodfriday a thing? Either way, I’m taking a break from regularly scheduled programming to share my first-ever (and very likely only-ever!) recipe.
Please allow me to introduce you to my famous breakfast cookies – aka the most convenient recipe ever.
These are nutrient-dense, delicious and keep for days. I make a big batch of them most weeks and they have saved my bacon on many-a-busy-morning and provided much-needed fuel when I didn’t have time to cook (or stop working long enough to eat a proper lunch).
They’re on my mind today because I plan to whip up a batch this weekend – half of which we’ll have for breakfast on our am flight to Mexico on Monday morning(!!); the other half of which will go in the freezer so there’s something to eat our first morning back.
I’ve passed this recipe along to many people over the years, all of whom have loved it as much as my family and I do. So, in the spirit of making life easier (and eating well!), I wanted to share it with you too.
Janet’s Famous Breakfast Cookies
What you need:
- Two eggs
- 1/2 cup of coconut oil melted
- Two mashed bananas – the riper the better
- About 1/3 of a cup of maple syrup
- One cup of the flour of your choice
- Three cups of oats
- 1-2 tbsp of baking powder
- Any combo of nuts, seeds, dried fruits and chocolate chips you like (My go-to is sunflower and/or pumpkin seeds, hemp hearts and chocolate chips. I generally avoid nuts so I can send these to school, but walnuts are delicious.)
- Mix the wet stuff together in a bowl (eggs, oil, bananas and syrup)
- Add the dry stuff
- Bake on baking sheets lined with parchment, for about 12 mins at 350. (Depending on size they may take a tiny bit longer – they’re done when the tops are golden brown.)
Like I said, these keep pretty much all week and can also be frozen. Hope you like ’em as much as we do!