I have this very serious, very ridiculous fear of leaving the house without snacks. Hangry is real you guys, and it ain’t pretty. On any given day you can probably find an apple, some nuts or a few medjool dates tucked away in various pockets of my bag. On long travel days, it’s something closer to a 5 course meal, because trail mix qualifies as an appetizer, ya?
I made these vegan breakfast cookies as a sort of clean-out-the-pantry-before-I-leave-for-Canada snack. I brought them to the airport with me for my second breakfast (also known as a elevenses, and also a very legit meal.) They are not overly sweet, and the texture is more that of a baked oatmeal rather than a cookie, but they have just enough ‘treat’ to them to brighten up a long day of work or travel. And with all that banana-y goodness in there let’s agree to call them breakfast, first or second. The dough is really sticky, don’t be alarmed, just plop it on a baking sheet and then use your fingers to spread it out a bit. The recipe can make 2 very large cookies (we’re talking the size of your head, meal replacing cookies), or 4-6 smaller snack size ones.
Here’s to the humble cookie, fighting the good fight against the every day hangry.
SESAME + PEANUT BUTTER VEGAN BREAKFAST COOKIES
The perfect treat for a grab and go breakfast, especially for long travel days. It’s a pretty forgiving recipe, use another nut butter instead of peanut butter if you don’t have any. I imagine the buckwheat flour can be replaced by another gluten free flour, brown rice flour should work well. Use what you have, make them your own. Let cool completely, I actually prefer the taste and texture of these cookies the following day.
Makes 5-6 smaller or 3-4 very large cookies. You be the judge. (go big). Double or triple the recipe if needed. Vegan + Gluten Free.
1 ripe banana
1/4 cup dates, pitted
1 tablespoon extra virgin coconut oil
1/4 cup all natural peanut butter
1 1/2 tablespoons tahini
1 tablespoon maple syrup or honey
1 tablespoon flax meal
1/4 cup sesame seeds
1/2 oats (certified gluten free if necessary)
3 tablespoons buckwheat flour
1/2 teaspoon baking powder
Pinch flaky sea salt
1/2 teaspoon ground cinnamon
Preheat oven to 350 F
Place banana, dates and coconut oil in the bowl of a small food processor and blend to combine. Add peanut butter, tahini, maple syrup and flax meal and blend until smooth.
Transfer to a large bowl and add sesame seeds, flour, oats, baking powder, salt and cinnamon. Mix gently to combine.
Grab a dollop of dough with a spatula and drop it onto the baking sheet. Repeat with remaining dough. Wet the tips of your fingers with a touch of water and pat down the dough into the shape/size you want. Cookies don’t spread much in the oven so make sure to get the size you want before baking.
Bake in the oven until firm to the touch, slightly risen and starting to brown, 10-12 minutes for smaller cookies, and little longer for bigger ones.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!