PP Flourless Oatmeal-Banana Breakfast Cookies
Chef: Laura Theodore, Jazzy Vegetarian
Makes: 12-16 cookies
Prep Time: 10 min
Cook Time: 15-20 min
Total Time: 25-30 min
INGREDIENTS
3 T golden flaxseeds (optional)
1 ¼ c old fashioned rolled oats (quick cooking or regular)
1 1/3 c bananas, peeled and sliced
1/3 c maple syrup, agave syrup or date syrup
1 T rounded, tahini (or peanut, almond or any nut butter)
½ t cinnamon, ground
1/3 c raisins, ~or~ dried cherries, pitted chopped dates, or sweetened dried cranberries
DIRECTIONS
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Put the optional flaxseeds in a high-performance blending appliance and process into fine flour. Put the flaxseed flour into a large bowl. Add the oats and stir to combine.
Put the sliced bananas, maple syrup, tahini & cinnamon a medium-sized bowl. Using a potato masher, mash until almost smooth, leaving some chunky bits of banana. Add the banana mixture to the oat mixture and stir to combine. Fold in the raisins. (If it seems a bit dry add a bit more sweetener or mashed bananas.)
Drop a heaping T of the cookie dough onto the prepared sheet and flatten slightly with a rubber spatula. Continue in this manner with the remaining dough. Bake for 15 to 20 min, or until the edges are golden brown and cookies are almost set.
Transfer the cookies to a wire rack and cool for 8 to 10 min. Store in an airtight container in the refrigerator; the cookies will keep for about 3 days.
With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the Jazzy Vegetarian at:
1. Jazzy Vegetarian, and in Laura Theodore’s guide to plant based living in her book; Vegan-Ease .
2. Streaming Online Television Channel: Jazzy Vegetarian TV
3. Facebook, YouTube, Pinterest ,Twitter, Talk Radio.