I just came back from Austin – tired, but happy. We spent a wonderful weekend visiting Zoe and staying at her cute studio up at University of Texas Austin.It was a well needed break after a 70 hour work week. Being in a different environment, spending time with people I love was the perfect remedy for me.
Knowing me and Zoe, most of our weekend was surrounded with food. We spent most of Saturday and Sunday cooking, taking photos of recipes, grocery runs and hearing messages from our church’s general conference weekend. Then after sadly saying our goodbyes, we called each other on the phone AGAIN with our baby sister Raena joining in. She was ecstatic to tell us about her latest FOOD creations (yes, our whole family is food-crazy). I love how food brings us together and provides us a way to stay connected despite living miles apart. Although the three of us have slightly different taste preferences the one thing we can ALL agree on is breakfast foods! All three of us are obsessed with our oatmeal, pancakes, waffles, scrambled eggs…you name it.
So today for the sake of our craze for breakfast foods we are introducing another easy take on oatmeal – something slightly naughty and indulgent. This is an easy vegan breakfast cookies filled with all he good stuff – banana, flax, pecans and of course chocolate. Theres nothing crazy complicated or fancy about this recipe. Its packed full good nutrients with various different sources of omega 3, fats, vitamins and macronutrients. I’m all about having sweets especially on those gloomy monday school/work mornings. So here it is – a little bit of sunshine and a little bit of chocolate for those mornings.
- 1 tbsp chia seeds
- 1 large ripe banana, mashed
- ¼ cup tahini (or nut butter of choice)
- ½ tsp vanilla
- 2 tsp maple syrup (if you like it sweeter you can add more)
- 1 cups quick oats, (NOT ROLLED OATS) gluten free if needed
- ¼ tsp salt
- ¼ tsp baking powder
- ½ tsp cinnamon
- 3 tbsp mini chocolate chips (dairy free)
- 3.5 tbsp pecans, chopped
- Preheat oven to 350F
- Mix 1 tbsp chia seeds + 2 tbsp water. set side to thicken (about 5 mins)
- In another bowl, add the banana, tahini, maple syrup, vanilla and chia seed gel. Mix and combine very well.
- To the same bowl, add in oats, salt and baking powder, chocolate chips and pecans.
- In a lined baking tray, dollop 11/2 tbsp of batter. Form into balls and flatten with the palm of your hands. Repeat until all the batter is used up. This will make about 12 cookies.
- Bake or about 14-16 mins (depending on how ripe your banana is).
- Let it cool for 10 mins before removing.
- Keep in airtight container and store at room temperature or in the fridge for a few days.
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