Eat-The-Rainbow Morning Cookies

Vegan, dairy-free, gluten-free, refined sugar-free, heart-healthy
Start your day energized with my grab-and-go, colorful, morning cookies. Have all your breakfast nutrients packed in one wholesome and colorful cookie. Who does not want a cookie for breakfast? I made my vegan cookies using lots of soluble fiber from beats and oats, natural sugars from banana and anti-inflammatory ginger and heart-healthy olive oil. This is the perfect pick me up paired with a great big cup of chai tea. Plus, you can store them in the freezer ready for you as soon as you wake up - ready for a new day.


Eat-The-Rainbow Morning Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

1 cup oats
1 cup shredded coconut
1 cup almond flour
1/2 cup pumpkin or sunflower seeds
1/4 cup ground flax seed
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
Wet
4 extra ripe bananas (1.5 cups)
1/2 cup olive oil
1/2 cup maple syrup
1/2 cup candied ginger
1/2 cup grated raw beets 

Makes 24 cookies


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Instructions

1. Preheat the oven to 350ºF/180ºC. Prepare two cookie sheets with a liberal spray of coconut oil.
2. In a large bowl combine oats, coconut, almond flour, flax seed, cinnamon, ginger, baking powder and salt. Stir together until well mixed.
3. In a separate bowl combine bananas, olive oil and maple syrup. Mix well into a smooth, thick batter (some banana chunks can remain).
4. Add the dry flour mix into the wet dough and stir to combine. Fold in chopped candied ginger and grated beets.
5. Drop 2-tablespoon-sized cookie balls on the prepared baking sheets about 1 inch (2,5 cm) apart.
6. Bake 18 minutes or until the cookies are golden on the tops and start to brown the bottoms.
7. Store in an airtight container in the refrigerator for 3 days or the freezer for up to 2 months.

Photos by Brian Byllesby

Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!


This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!


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Matcha Ginger Chocolate Chunk Cookies