cookies for breakfast (chocolate-lover’s dejeuner)

being an grown-up can be pretty great, but sometimes it can just be annoying.  like, “i’d rather go to school and have spring break than go to my job because i have bills and health insurance premiums to pay”.

enter: cookies for breakfast, or, as i like to say, adulting made easy.  combine the adolescent joy associated with treats like Cookie Crisp with the self-assuredness of an adult who can do what he or she pleases–as long, of course, as it doesn’t lend to any of the negative health effects of eating straight-up sugar in cereal form, factors like which a proper grown-up considers–and find balance in this (mostly healthy) indulgence.  i’ve always said that i would’ve been augustus gloop had i been given the opportunity to visit willy wonka at his factory, so this cookie is loaded with chocolate.

this recipe is incredibly easily to modify, and, therefore, is a loose set of instructions to be followed.  don’t like chocolate but love oatmeal raisin cookies?  substitute the chocolate chips and cacao for raisins and almond or pecan meal.  want a little extra protein added into the mix?  replace some of the oats with a nut meal or protein powder, or add in some chia.  throw in some spices, mix in nut butter, and just let your cookie freak flag fly.  don’t replace the banana, though.  it acts as a binding agent, a natural sweetener, and pretty much, the base for this cookie.

chocolate-lover’s dejeuner

yields 12 regular cookies / 6 large cookies / 2 giant cookies (in case you want to say, “but i only had ONE!”)

  • 1 banana
  • 2 tbsp flax meal
  • 5 tbsp water
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 tbsp cacao
  • 1 cup gluten-free rolled oats
  • 1/4 cup mini chocolate chips (i use enjoy life brand)
  1. preheat oven to 350F and line a baking sheet with a silpat or parchment paper.
  2. in a small cup, mix together flax meal and water, then let it sit for a couple minutes to congeal and form a flax egg.
  3. in a small bowl, use a fork to mash the banana until soft.  add coconut oil, maple syrup, and flax egg, and mix until combined.  it might have a few lumps in it, but try to keep it mostly smooth.
  4. add baking soda, salt, cacao, and oats to the mixture and stir to combine.  depending on the size of your banana, you might need to add more oats to make sure the dough has enough substance.  (note: i never thought i’d start a sentence with “depending on the size of your banana,”)
  5. add in chocolate chips, mix to incorporate, and spoon dough onto baking sheet.
  6. bake for 16-18 minutes, and try to let them cool for at least five minutes before stuffing your face.

 

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