THE Vegan Breakfast Cookie

Oh hey there, you know those mornings where you want a little something with your morning elixir, but you’re not ready for a big breakfast? Or maybe you want a coffee around 10 am and need a little something. I got you covered, the breakfast cookie! . You’re basically have a mini bowl of oatmeal with each cookie. Sounds pretty amazing , right?

VEGAN - GLUTEN FREE - REFINED SUGAR FREE - DELICIOUS

I love making these with runny tahini and black sesame seeds for added calcium and iron. Peanut butter is an alternative delicious option providing a little extra protein. Try both! The key is for it to be runny so I suggest room temperature.

The Ingredients

• 1.5 cups organic old fashioned oats, I rarely measure!

• 1/2 cup almond flour (optional, most days I don’t add, just nice if you need to make it drier)

• 3 ripe bananas, mashed

• 1/4 cup unsweetened dairy free chocolate chips or raisins

• 2 tbsp maple syrup, to taste

• 1 - 2 tsp organic true cinnamon, also referred to as ceylon

• 1 /2 tsp baking soda

• 1/2 cup nut or seed butter, I used organic peanut butter or runny tahini. Again, rarely measure

• pinch of salt

• teaspoon vanilla

• 1/4 cup black or white sesame seeds, optional

Directions

1. Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper or use a slitmat

2. In a large mixing bowl, mashed bananas

3. add all remaining ingredients until well combined

4. Using wet hands, roll the dough into even balls and flatten slightly with your hands. Place on the baking sheet and bake for 10 to 12 minutes. I often use a 2 tbsp to scoop the cookies

5. Remove cookies and let cool on the baking sheet for at least 10 minutes as they’ll be super soft when they come out

6. Enjoy! Tag me if you make them

   (@jordanbruce.nutrition)

the flourless version in notes

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