Laura’s Jazzy Cookies

1

ABOUT THE RECIPE:

Cookies for breakfast? I say yes! Oatmeal cookies, prepared with healthful ingredients, are my favorite swap out for traditional oatmeal, making a yummy way to start the day. Bonus: These sweet, gluten-free treats make a wonderful afternoon snack or delicious dessert, too.

MAKES 14 TO 16 COOKIES

2

INGREDIENTS:

1½ cups gluten-free, quick cooking rolled oats
½ cup unsweetened shredded dried coconut
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 medium ripe banana
1⁄3 cup maple syrup
1⁄3 cup tahini (sesame seed butter)
1 rounded tablespoon vegan buttery spread (optional, see note)
1 teaspoon vanilla extract
1 cup pecan halves, chopped
1⁄3 heaping cup raisins (see note)
1⁄3 heaping cup vegan chocolate chips (see note)

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Line a very large, rimmed baking sheet with unbleached parchment paper. Put the oats, coconut, baking powder, baking soda, cinnamon, and salt into a large bowl and stir with a dry whisk until combined.

Put the banana into a medium bowl and mash using a potato masher or large fork. Add the maple syrup, tahini, vegan margarine, and vanilla and stir with a large spoon to combine. Add the banana mixture to the oat mixture and stir to combine. (The dough will be quite stiff and thick.) Fold in the pecans, raisins, and chocolate chips.

4

Drop about 3 tablespoons of the cookie dough onto the prepared sheet and flatten slightly with a rubber spatula. Continue in this manner to make 14 to 16 cookies. Bake for 12 minutes. Decrease the heat to 325 degrees F and bake for an additional 12 to 14 minutes, or until the edges are golden brown and cookies are almost set.

Transfer the cookies to a wire rack and let cool for 10 minutes. Stored in an airtight container in the refrigerator, cookies will keep for about 3 days.

5

NOTE: You may use just raisins or just chocolate chips in this recipe, if desired.

NOTE: If an oil-free cookie is preferred, you may add 2 to 3 more tablespoons of mashed bananas and omit the the vegan buttery spread.

Ingredients

Directions

1

ABOUT THE RECIPE:

Cookies for breakfast? I say yes! Oatmeal cookies, prepared with healthful ingredients, are my favorite swap out for traditional oatmeal, making a yummy way to start the day. Bonus: These sweet, gluten-free treats make a wonderful afternoon snack or delicious dessert, too.

MAKES 14 TO 16 COOKIES

2

INGREDIENTS:

1½ cups gluten-free, quick cooking rolled oats
½ cup unsweetened shredded dried coconut
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 medium ripe banana
1⁄3 cup maple syrup
1⁄3 cup tahini (sesame seed butter)
1 rounded tablespoon vegan buttery spread (optional, see note)
1 teaspoon vanilla extract
1 cup pecan halves, chopped
1⁄3 heaping cup raisins (see note)
1⁄3 heaping cup vegan chocolate chips (see note)

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Line a very large, rimmed baking sheet with unbleached parchment paper. Put the oats, coconut, baking powder, baking soda, cinnamon, and salt into a large bowl and stir with a dry whisk until combined.

Put the banana into a medium bowl and mash using a potato masher or large fork. Add the maple syrup, tahini, vegan margarine, and vanilla and stir with a large spoon to combine. Add the banana mixture to the oat mixture and stir to combine. (The dough will be quite stiff and thick.) Fold in the pecans, raisins, and chocolate chips.

4

Drop about 3 tablespoons of the cookie dough onto the prepared sheet and flatten slightly with a rubber spatula. Continue in this manner to make 14 to 16 cookies. Bake for 12 minutes. Decrease the heat to 325 degrees F and bake for an additional 12 to 14 minutes, or until the edges are golden brown and cookies are almost set.

Transfer the cookies to a wire rack and let cool for 10 minutes. Stored in an airtight container in the refrigerator, cookies will keep for about 3 days.

5

NOTE: You may use just raisins or just chocolate chips in this recipe, if desired.

NOTE: If an oil-free cookie is preferred, you may add 2 to 3 more tablespoons of mashed bananas and omit the the vegan buttery spread.

Laura’s Jazzy Cookies
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