Monday, November 9, 2009

Cookies Are Officially Okay For Breakfast

I realize the big theme in my last few posts has been about my love for Vegan Cookies Invade Your Cookie Jar. I promise, I have a mental stockpile of recipes from other cookbooks I want to try and from childhood which I'm working on veganizing. My love for this book is fairly rapturous, though, so I appreciate your patience while I'm working through this particular love affair.

As with many relationships, there is initial phase of complete infatuation, and the more you learn about one another, the more different twists and turns emerge that could lead to an even deeper love. This happened to me yesterday with Vegan Cookies. Why? Because there are suggestions for making breakfast cookies. As I have previously written, I feel strongly that there is no discernible difference between eating a donut and eating dessert for breakfast. This doesn't mean that I am ripping on the almighty donut; rather, why aren't we recognizing the potential that dessert has to offer at other meals?

Enter Vegan Cookies and the authors' dedication to providing some breakfast cookie recipes. Score. Now I should note that they have written a recipe for banana oatmeal breakfast cookies, but that is not the recipe I've adapted below. Rather, they have a recipe for "banana everything" cookies, with a suggestion for making it breakfast friendly. I took it a little further and added dried fruit. I think there are other ways it can be "breakfasted" as well and I might update the recipe in the future, but I think this is pretty darn tasty on its own right now.

RECIPE UPDATE: I made another batch and tried to give them more of a healthy twist so Greg could bring a snack to work, and I think I was met with success! I've updated the recipe below; there are just simple swaps that can be made, so for the "healthier" version, I've put the swap in the ingredient list in parentheses.

Banana Oatmeal Raisin Flaxseed Cookies (adapted from Vegan Cookies Invade Your Cookie Jar)
Yields: 2 1/2 -3 dozen cookies

1 banana, peeled and mashed
1/3 c. canola oil (or applesauce)
2/3 c. sugar (or raw sugar)
1 tsp. vanilla
Just a little shy of one cup of flour (or 1/2 c. whole wheat flour + 1/2 c. soy flour, or 1 c. whole wheat flour if you think soy flour is freaky)
1/2 tsp. baking soda
1/4 tsp. cinnamon
2 Tbsp. ground flaxseeds
2 c. oats
1/2 - 3/4 c. raisins, optional

1) Mix the banana, oil (or applesauce), sugar, and vanilla until well combined. Add flour, soda, cinnamon, and flaxseeds gradually, until just mixed. Mix in oats and, if desired, raisins.
2) Using a cookie scoop or tablespoons, make a small cookie ball and place on a cookie sheet lined with parchment paper. Bake in a preheated 350 degree oven for 10-12 minutes. Cool on baking sheet for 2 minutes, then cool completely on wire rack.

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