Yield - 12 cookies
11/4 cup oats ( I use gluten-free)
1 ripe banana
1/2 cup tahini
1/4 cup dates. (soaked in warm water for about 15 minutes)
1/2 tsp cinnamon
2/3 cup dark chocolate chips (I use vegan)
1/3 cup unsweetened shredded coconut
2 tbsp hemp hearts
1 tbsp chia seeds
Preheat oven to 350F and line a cookie sheet with parchment paper.
Add dates to your food processor with tsp or two of the water you soaked them in, pulse until broken down, smooth and turned into a paste. Add banana, cinnamon and tahini and pulse until smooth and creamy.
Next fold in oats, chocolate chips, unsweetened coconut, hemp hearts and chia seeds, stir until combined.
Scoop onto prepared cookie sheet and press down. They may feel loose and a little crumbly, just press together with your fingers. Bake for 15-17 minutes and remove from oven and cool completely before removing from pan. Cookies are best stored in the fridge and store well in the freezer.
- you can use whatever nuts and nut butter you want, just know it will change the flavour and texture a bit.
- don't be afraid to add a little flaky sea salt on top either, you won't regret it!
These breakfast cookies are the perfect way to get your day started, especially if you have especially busy mornings and often eat on the go. They are, gluten-free and vegan (if your chocolate chips are) and are also major allergen free and school safe if made according to the recipe. These cookies are packed with fibre and healthy fats, have a decent amount of protein, and are loaded with essential amino acids, vitamins and minerals. They will keep you feeling full for longer. Pair these babies up with your favourite smoothie and you've got a really well rounded breaky!