I really like making cookies for breakfast. I know, for most people that sounds really strange. However, the fact is that my cookies contain almost the same ingredients as I would use in a porridge, so it is basically just oats in a different form. I love having them straight after they come out of the oven and are still warm. With a nice slather of cashew butter, or any other type of nut butter, and it takes me straight to heaven!
I have lots of different versions of my breakfast cookies recipe, but for this one I experimented with making a chocolate chip batch without actually adding any chocolate. Do not get me wrong, I was probably born to eat chocolate, but as this is a refined-sugar free recipe I used cacao nibs instead. Feel free to use vegan chocolate chips if you fancy that instead.
Makes 5 cookies
- 1 1/2 cup oats (I used porridge oats)
- 1 mashed banana
- 3 tbsp raisins
- 2 tbsp cacao nibs
- 1/2 cup plantbased milk
- Preheat your oven to 180 degrees celcius.
- Mix all the dry ingredients in a bowl.
- Add the milk, 1/4 cup at a time. Mix well. *
- Use your hands to shape the mixture into 5 cookies, and gently layer them on a baking tray. Be careful, because they are very fragile.
- Bake for 20-25 minutes, until they look firm and golden-ish. **
- Serve with a glass of plantbased milk, some nut butter, chocolate spread or jam. Whatever you fancy. Or just eat them plain, that works just as well.
* Depending on the oats you are using, they might soak up the liquid differently. Therefore, do not add all the liquid straight away. The mixture should be wet, but the oats should not be totally soaked and covered in liquid.
** For this recipe I would say it is better to slightly over-cook (But not burn) them, to ensure that the oats are not still wet from all the liquid.