Following a long term obsession with muffins, I discovered it’s lots easier to clean up a cookie tray and you don’t have to deal with paper liners that stick to low fat muffins in a remorseless and unrelenting way.
So here is a new and slightly naughty breakfast idea: breakfast cookies. I swear they are as packed as possible with wholesome goodness and immeasurably better than any processed muffin you would never buy anyway.
In its most basic sense, a breakfast cookie is simply a fast and easy homemade vegan breakfast with all the sweet aromas and lovely sentiments of freshly baked cookies.
And these are super portable, freeze well, plus your kids can help you make them and especially they will be eager to help you eat them. Enjoy!
- 1 cup wholewheat flour
- 2 tablespoons cocoa powder
- 1/3 cup light brown sugar
- 1 tablespoon evaporated cane sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons coconut oil, melted
- 1 ripe banana, mashed
- 1/3 cup plain rice milk
- 1 teaspoon vanilla
- 1/4 cup mini-chocolate chips
Mix dry ingredients, then incorporate the wet ingredients. Scoop dough onto baking sheet and bake at 350 degrees F for 10-15 minutes.