It’s Saturday morning and after a long week of slogging away at work, burdened by all the stresses of modern-day living, you are deserving of a little guilt-free indulgence. Satisfy your sweet-tooth with these deliciously healthy Banana and Choc Chip Breakfast Cookies. They’re easy to make, packed with vitamin-rich super-ingredients and they will keep in the fridge, well into the following week. Don your apron, pour yourself a glass of something boozy and get baking!
½ cup raw, unsalted almonds, chopped into pieces
½ cup flaked or shredded dried coconut
1 cup rolled oats
½ teaspoon ground cinnamon
½ teaspoon course sea salt
3 tablespoons maple syrup
½ cup mashed banana
½ cup chopped dark chocolate or vegan choc chips
¼ cup dairy-free milk or water, gently warmed
2 tablespoons unrefined coconut oil, gently warmed to liquid
1 teaspoon vanilla extract
1. Preheat the oven to 180°C.Line a baking sheet with parchment paper and spread the chopped almonds in one layer on the sheet so they have room to roast mostly untouched on all sides. Pop in the oven for 7 minutes and remove. Set baking tray aside.
2. Transfer the nuts to a large mixing bowl. Add the oats, cinnamon, nuts, coconut and salt to the mixing bowl and stir until combined. In another small bowl, stir together the maple syrup, mashed banana, warm dairy-free milk, warm coconut oil, and vanilla extract until mixed. Fold together the wet and dry ingredients, and then gently mix in the chopped chocolate.
3. Use an ice cream scoop or spoon to place 2-inch dollops of dough on the lined baking sheet. Bake for 25 to 30 minutes, until the edges start to brown. Remove from the oven; cool completely on the baking sheet. Store in the fridge in an airtight glass container for up to two weeks.