Granola Breakfast Cookies

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Oat-y goodness like this is just good to have on hand.

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These oat cookies are healthy and hearty so they make a great breakfast or snack, but sweet enough to make a satisfying dessert.

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To be honest, writing baking recipes does kind of intimidate me…it’s such a science. As much as I love baked goods, I’m much more of a cook than a baker.

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But I couldn’t find a oat cookie recipe that was exactly what I wanted, even to modify. So after lots of googling things like “correct flour to liquid ratio for cookies” and “benefits of using both baking soda and baking powder” I gave up and just took a stab at it. It worked!

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I can tell these are going to be a staple in my kitchen from now on.

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Ingredients
Use gluten-free certified oat products for that option
Makes 8 large cookies

  • 1 1/2 cup rolled oats
  • 1/4 cup almond meal
  • 1/4 cup oat flour
  • 1 tsp baking powder
  • 1/2 cup coconut flakes
  • 1/2 cup raisins
  • 1/2 heaping tsp cinnamon
  • 2 tbs ground chia seed (or ground flax)
  • 2 tbs coconut sugar
  • 1 tbs maple syrup (or other liquid sweetener)
  • 1 tbs coconut oil, liquid
  • 1 tsp vanilla extract
  • 1/4 cup almond milk
  • 1 ripe banana, mashed

 

Directions
Preheat oven to 350F. In a large mixing bowl, combine all dry ingredients and mix until well combined. In a small bowl, mash the banana with a fork or potato masher, keeping some chunks. Mix in the rest of the wet ingredients. Scoop into mounds onto a greased baking sheet, and flatten/shape with your hands (they won’t spread at all). Bake until firm and brown around the edges, about 18 minutes in my oven. Transfer to a cooling rack. Enjoy with a smear of nut butter or a cup of your favorite tea!

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