So these have become my new "go-to" recipe.. for when I have unexpected guests, when I'm popping over to someone's unexpectedly or when I just want them because they're amazing. They're called Breakfast Cookies because they're totally acceptable at 9 am... and at noon, at at 11pm. ;) ALSO THEY ARE GLUTEN- FREE, FRIENDS! How good is that for those of you who have asked me about that?! It's ridiculous how fast and easy they are to make and for me, they consist of 'on-hand' pantry items so, I hope you love them and make them as often as I do. Recipe from 'Bread & Wine.'
- 3 bananas
- 1/4 cup coconut oil or extra-virgin olive oil
- 1 teaspoon vanilla extract
- 2 cups gluten-free rolled oats... Trader Joe's has the cheapest, best, giant bag of these
- 2/3 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2/3 shredded coconut
- 1/2 chopped nuts ... i usually use pecans but walnuts and almonds work well, too
- 1/4 cup semi-sweet chocolate chips
Pre-heat your oven to 350 degrees (180 celsius for my family in Oz) and grease or line a cookie sheet. Mash the bananas until they're mush. Toss them in a small bowl with the oil and the vanilla extract and stir until mixed. In a larger bowl, combine all the dry ingredients and mix them around, then add in your banana mush mixture and stir until combined and mixed evenly.
Because there's no flour in these babies, you'll have to sort of really press them between your palms when you're forming them into balls. I like to make them a little bit big, so the mixture makes about 14 cookies... but I've made them small as well and just used a medium cookie scoop which gives you about 2 dozen. You can place the cookies pretty close together as they don't expand much, and pat the tops down gently so they're more like hockey puck shape than round balls. Bake for 15 minutes and ENJOY!
This one's for you Jodie!
LOTS OF LOVE MY FOODIE FRIENDS! Now let's get baking!
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