So perhaps the Pumpkin Scones were a bit too Paula Deen for you. Maybe a cup of butter is not on your list of acceptable foods for the new year. You, with your resolution to make 2013 the year of health and vitality. You’re busy mapping out your ten-day juice fast, stocking the cupboard with quinoa, chia seeds and goji berries. Don’t worry because I’ve got something for you, too. It’s not just gluttony over here at 17 Bites. It’s kind of like a mullet of sorts- party in the back, straight up in the front. Because while I like to keep it clean during the week, a girl’s gotta let loose sometimes. So, for some balance (my resolution) whip up these Vegan Breakfast Cookies to eat before work, then feel fine about breaking out the butter and cream on the weekend. Balance. My new year’s resolution accomplished in one week. Check.
Vegan Breakfast Cookies
These were really super quick to make. It would be a great thing to throw in the kids lunch boxes. Feel free to use gluten-free oats, replace nuts with walnuts or almonds, etc, or use any dried fruit/berry you enjoy. If you like things on the sweet side (or you think your kids might), you can also up the honey a bit as well.
adapted from the blog, kumquat
1 1/2 cups rolled oats
1 cup unsweetened coconut flakes
1/2 teaspoon salt
1/4 cup ground flaxseeds
3/4 cup chopped pecans
1/2 cup dried cranberries
3 ripe bananas, mashed
1/4 cup coconut oil, warmed to a liquid
1 tablespoon honey
1 teaspoon vanilla
Preheat oven to 350. Combine dry ingredients. Combine bananas, oil, honey and vanilla. Mix until well combined.
Coat pan with cooking spray. Roll handfuls of mix into a ball and drop onto sheet. Bake for about 25 minutes.
Makes about 12.