How To Make Healthy Breakfast Cookies With What's Already In Your Kitchen

Breakfast cookies are the best because, hey, it's cookies, but it’s also grab-and-go food you can feel great about. Here are two new recipe ideas to try based on the "Breakfast Cookies" template in my new book, YumUniverse Pantry to Plate.

Mix your desired ingredients together in a bowl until well-combined and bake at 350°F oven for 25 to 30 minutes.

The comfort of banana bread and a bowl of warm oatmeal with extra texture from toasted coconut and dark-chocolate chunks—always a winning combination.

Makes 12 to 14

Method

1. Preheat the oven to 350°F (180°C). Line a baking sheet with unbleached parchment paper and spread the chopped almonds in one layer on the sheet so they have room to roast mostly untouched on all sides. Pop in the oven for 7 minutes. Transfer nuts to a large mixing bowl and scatter the coconut on the sheet; roast for 3 to 4 minutes, until starting to brown, and add to the bowl with the nuts. Set the lined baking sheet aside.

2. Add the oats, cinnamon, psyllium, and salt to the mixing bowl and stir until well-mixed. In a small bowl, stir together the mashed banana, warm dairy-free milk, warm coconut oil, lemon juice, and vanilla extract until well-mixed. Fold together the wet and dry ingredients, and then fold in the chopped chocolate until thoroughly incorporated.