Confession time. I meant to post these bad boys weeks ago and then the holiday hoopla took over and I never got around to it. That said, these are most definitely not holiday specific cookies. Oat-filled, not too sweet, heavy on the fruit, dairy-free, and egg-free, these vegan delights are perfect lunchbox cookies, cup of tea cookies, even dare I say it, breakfast cookies?!
Snackfast, but breakfast cookies might do the trick too.
This recipe is so basic and relatively wholesome (they are cookies, after all) that I almost didn't give it a chance. I kept thinking how can these be any good? Where's the butter, you know? And that banana can get overwhelming fast. Thank goodness I didn't listen to me!
Oatmeal Banana Raisin Breakfast Cookies
adapted from VegWeb
3/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup canola oil
3 tbsp water
1 large banana, mashed
1 & 1/2 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 & 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
2 & 1/4 cups rolled oats
1 cup raisins
1. Preheat the oven to 350 degrees
2. Using an electric mixer, combine the sugars, oil, and water. Mix in the mashed banana and vanilla.
3. In a separate bowl, whisk together both flours, cinnamon, baking soda, and salt.
4. Add the dry ingredients to the wet and mix until combined. Stir in oats and raisins. If the batter is runny, allow it to sit for 15 minutes until the oats absorb some of the moisture.
5. Line a cookie sheet with parchment paper or a silicone mat. Drop cookies by 1 tbsp dollops onto the cookie sheet and bake 10-13 minutes until the undersides are golden brown. Cool on a wire rack.
Instead of raisins, feel free to experiment with an equivalent amount of dried fruit, chocolate
chips, shredded coconut, pepitas, sunflower seeds, or nuts if they won't endanger the lives
of you or those around you. Obviously we steer clear but that doesn't
mean you have to. Throw a few pecans in there for me, would you? Thanks.