breakfast cookies

As I have expressed many times before, breakfast is my favorite meal. I just love getting up in the morning and nourishing my body first thing. And drinking coffee. Morning rituals help me get out of bed and prepare me for the day ahead. Every breakfast should be packed with macronutrients, vitamins, and fiber (and coffee, of course) to get you going and keep you going.

I made these cookies for our staycation in Kaanapali last weekend. They are great for a breaky on the go, an after surf snack, or with an afternoon tea. (And did I mention they are especially good with morning coffee?) They are not too sweet, not too heavy, but filling and delicious.

This recipe is adapted and expanded from the Savvy Naturalista.

breakfast cookies

• 1 cup pineapple juice (or almond milk, applesauce, or other fruit juice)
• 1/3 cup chia seeds
• 2 bananas (or 4 or 5 if you are using teeny tiny apple bananas like I had)
• 2 Tbsp coconut oil
• 2 Tbsp maple syrup
• 2 tsp vanilla
• 1 tsp salt
• 2 cups rolled oats
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2  cup golden raisins
• 1/2 cup sunflower seeds

Preheat oven to 350 degrees F. Whisk together the pineapple juice and chia seeds. Set aside. Mash the bananas and mix in the coconut oil, maple, vanilla, and salt. Combine the dry ingredients in a separate bowl (oats, flour, and baking soda). Add the chia seed mixture to the banana mixture. Now add the dry ingredients to the wet, about half at a time. Stir with a wooden spoon until fully combined. Now fold in the raisins and sunflower seeds.

Spoon cookie dough onto a lined cookie sheet. Shape the cookies with the back of the spoon, they won't expand or even change shape in the oven so you can have them close together. Bake for 15-20 minutes, or until the edges are just getting golden.