Back to Breakfast: C is for Cookie

You heard right folks, this portion of the Back to Breakfast series is a recipe for breakfast cookies. I would like to take a moment to dedicate this post and recipe to Harrison because let’s face it, he IS the Cookie Monster. Okay so here’s the deal, these are actually relatively healthy cookies. They are packed with chia and flax seeds, oats and bananas but hey at least they are cookies. This is a super easy recipe, you just need about 15 minutes, the ingredients and a bowl…and maybe a few other things too. They are quite delicious too I might add and I couldn’t resist topping them with some of Justin’s chocolatey hazelnut butter.

 So here’s what you need:

  • 3 bananas
  • 2 cups rolled oats
  • 4 TBS chia and flax seed blend
  • 1½ tsp cinnamon 
  • 1½ tsp vanilla extract
  • ½ tsp sea salt
  • chocolatey hazelnut butter (optional)

 Here’s what you gotta do:

Preheat the oven to 350° F and grease a baking sheet, I used coconut oil. Peel and mash the bananas. Then add in all of the other ingredients and mix well. After that just take a scoop (I used a coffee scoop) of the mixture and place it on a greased baking sheet. Next, flatten the scoops of dough slightly. It’s okay if they are placed close together as they won’t rise when you bake them. Place the baking sheet in the oven and cook for about 10-15 minutes. Remove them from the oven and place them on a cooling rack. After the cookies cooled for a bit I drizzled a bit of Justin’s chocolatey hazelnut butter on the tops.

Make a cup of tea and enjoy!

They can be stored in an airtight container in the fridge which makes them perfect to bake on a Sunday night then enjoy them throughout the week.  


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