Toasty oats, velvety chocolate, and super-sweet apricots, these cookies taste even better when eaten the next day – straight from the fridge – with a cold glass of milk.
Do you follow @buzzfeedtasty on Instagram? I do and that’s where I got the jumping off point for these healthy breakfast cookies. Like most cooks, I can’t stop myself from tweaking and re-tweaking recipes, to recreate them so they perfectly suit my taste, and of course Mr. EN’s. That said, these Three (or four or more) Ingredient Vegan Breakfast Cookies definitely hit the spot this week.
On their Instagram feed, the folks @buzzfeedtasty, give you six different ideas for how to make these simple cookies. Below, I’m giving you a seventh idea and even though it’s my first try, I think it’s pretty darn good!
The Nutrition 411
These cookies are….
- High in soluble fiber; the kind of fiber that keeps your arteries clean and your heart healthy
- High in antioxidants, because of the dark chocolate AND the apricots
- High in potassium, because of the bananas.
Cooking Tips
- The three main ingredients are oats, mashed banana and add ins. Use that as your starting point. My add ins for this recipe were the chocolate chips and apricots. Add whatever you like! I also added a splash of coffee (see bullet 3), a pinch of salt and some cinnamon.
- Toast the oats first (or not). To toast oats, cook in a dry nonstick skillet over medium-high heat on your stovetop, stirring occasionally, for 5-7 minutes or until they are golden brown. Cool oats before adding to this recipe. If you’re feeling lazy, skip these step. The cookies will still be tasty.
- Add a little coffee. While mixing the batter, splash in a little leftover black coffee. Not a lot, maybe a tablespoon. This gives the cookies a deeper richer flavor; and it helps the cookie live up to it’s title…Breakfast Cookie. 😊
- Bake them to your liking. If you like soft cookies, and your making 12 small cookies, bake them only 12 minutes. If you like them firmer or crisper bake them longer. Keep testing them and when they get to the firmness you like, remove them from the oven. My six big breakfast cookies took about 17 minutes to get to the right texture – for me.
Honestly, these cookies are so easy to make! I started whipping up a batch at 7 am and they were out of the oven by 7:30 – just in time to bring two of them, along with a steaming cup of hotcoffee, to work with me. It was a pretty good start to my day!
What ingredients will you use in YOUR Three (or four or more) Ingredient Vegan Breakfast Cookies?
Peace, love and good eats; from our empty nest to yours.
Mr. ENs Take on This Recipe: “Good. I think I’ll eat one tonight as a bedtime snack.”
Trending in the EN Kitchen: Pascha Organic Dark Chocolate Chips
Three (or four or more) Ingredient Vegan Breakfast Cookies
Yield 6 large or 12 small cookies
Ingredients
- 1 cup quick oats, toasted or untoasted
- 2 medium size bananas, mashed (use slightly brown bananas if you have them)
- Splash (about a tablespoon) strong black coffee
- Pinch of salt
- ½ teaspoon ground cinnamon
- 3-4 tablespoons dark chocolate chips
- 3-4 tablespoons chopped apricots
Instructions
- Preheat oven to 350 F. Lightly spray a cookie sheet with non-stick spray.
- In a medium size bowl combine the oats, mashed banana, coffee (if using), salt and cinnamon. Mix well.
- Fold in the chocolate chips and diced apricots.
- For six big cookies - Use about 1-2 heaping tablespoons of batter per cookie. (Look at your batter and visually divide into “six cookies”.) Drop the batter (1-2 tablespoons each) onto the cookie sheet and spread, into a cookie shape, using a spoon or fork. Flatten each cookie to about ½ inch thick. Big breakfast cookies should be about 2 – 3 inches in diameter; and smaller cookies should be about 1-2 inches in diameter.
- Bake in a 350 F oven. For small cookies, bake 12-15 minutes, for big cookies, bake 14-18 minutes or until desired doneness. Remove from the oven and cool a few minutes on the tray, then move the cookies to a cooling rack and cool completely. Store cookies covered, in the refrigerator, for 3-5 days.
Notes
- This recipe is vegan if you use vegan chocolate chips, and gluten free if you use gluten free chocolate chips and gluten free oats.
- Nutrition analysis is for one large cookie.
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 135 | ||
% Daily Value | ||
Total Fat 3 g | 5% | |
Saturated Fat 1 g | 5% | |
Sodium 52 mg | 2% | |
Total Carbohydrates 26 g | 9% | |
Dietary Fiber 3 g | 12% | |
Protein 3 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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