Wholesome vegan and gluten-free chocolate chip breakfast cookies with mashed banana, nuts, rolled oats & coconut are a perfect grab and go option for busy mornings. This recipe is from Heather Crosby’s YumUniverse Pantry to Plate cookbook.
Happy long weekend to my Canadian pals! I thought I’d leave a good grab-and-go recipe for when we all need to get back into the weekday flow of things. We’re getting busy outside this weekend and will likely be building blanket/pillow/snuggle forts around our sweet dog that absolutely hates fireworks. Poor little bud. I’ll also be getting ready for my trip to DC next week. I’m doing two very cool book events with Heather and Jessica, and I’m so excited to hang with them on my first visit to the US capital.
Since Heather and I are hanging out next week, it seemed only right to share her incredible new book with you all today. Pantry to Plate is ideal for the recipe freestylers out there. It’s easy to be overwhelmed by plant-based and allergen-considerate cooking sometimes. There are new and slightly unpredictable ingredients to bring into the fold, new cooking techniques, and some nutritional considerations that can factor in as well.
With a calm confidence, Heather takes some of that guesswork and frustration out of the equation by encouraging you to use what you have on hand. In this book, recipes function as templates with an infinite world of possibilities to make them your own. The veggie burger template, for example, lets you know that there are certain ingredients in quantities you need to start with, and from there you can improvise specified amounts of dense vegetables, other added vegetables, plant-based proteins of your choice, fresh leafy stuff, flavour add-ins, and a binder.
It’s the Choose-Your-Own-Adventure of high vibe cooking! I’m not a devoted recipe follower, so this book is a dream for my free cooking spirit. There’s some great sections on basics like stand-alone sauces, international flavour profiles, homemade coconut yogurt, DIY vegetable ferments, and some of the more basic cooking techniques if you’re just getting started.
I’ve got these banana chocolate chip breakfast cookies for you today because I just really wanted to have a wholesome sweet treat around this weekend. Like all recipes in this book, Heather shows you a template and then gives you a couple specific examples of the template in action. I pretty much followed this example recipe to a tee, with one minor change based on my personal pantry stock, which I detail below.
These came together so easily. I love that there’s a little kiss of lemon in these, just to cut through the richness of the nuts and banana. Such a simple, but still very high impact kinda thing, which is always my favourite thing ;). If you need more inspiration on this front, definitely check out my Nutty Vegan Breakfast Cookies!
Banana Chocolate Chip Breakfast Cookies
- ½ cup raw, unsalted almonds, chopped into tiny pieces
- ½ cup flaked or shredded dried coconut
- 1 cup rolled oats
- ½ teaspoon ground cinnamon
- ½ teaspoon ground psyllium husk
- ½ teaspoon sea salt
- 3 tablespoons maple syrup
- ½ cup mashed banana
- ¼ cup dairy-free milk or water
- 2 tablespoons unrefined coconut oil, gently warmed to liquid
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup chopped dairy-free dark chocolate (about one 3-ounce/85 g bar)
- Preheat the oven to 350°F. Line a baking sheet with unbleached parchment paper and spread the chopped almonds in one layer on the sheet so they have room to roast mostly untouched on all sides. Pop in the oven for 7 minutes. Transfer the nuts to a large mixing bowl and scatter the coconut on the sheet; roast for 3 to 4 minutes, until starting to brown, and add to the bowl with the nuts. Set the lined baking sheet aside.
- Add the oats, cinnamon, psyllium, and salt to the mixing bowl and stir until well mixed. In a small bowl, stir together the maple syrup, mashed banana, warm dairy-free milk, warm coconut oil, lemon juice, and vanilla extract until well mixed. Fold together the wet and dry ingredients, and then fold in the chopped chocolate until thoroughly incorporated.
- Use an ice cream scoop or spoon to place 2-inch (5 cm) dollops of dough on the lined baking sheet. Press flat if you like or keep in macaroon shape–the shape won’t change as it bakes. Bake for 25 to 30 minutes, until the edges start to brown. Remove from the oven; cool completely on the baking sheet. Store in the fridge in an airtight glass container for up to two weeks.
- Recipe from YumUniverse Pantry to Plate ©Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
- I didn’t have almonds, so I just used Heather’s master formula for breakfast cookies and substituted an equal amount of pecans and hazelnuts. Also, I used Lily’s chocolate chips rather than a chopped bar.