Vegan Breakfast Cookies

The first time I had theses cookies I could not get enough of them! My friend Rachel created the recipe and shared them at a class she was giving and I couldn't wait to get the recipe. I love her recipes because she puts a lot of thought into them and adds things that pack a nutritional punch. For example, coconut, I've talked a little about how good it is for our bodies in previous posts, raw sesame seeds are packed with calcium, flax seed is a great source for essential fatty acids and dietary fiber, and oats are also a good source of fiber as well as protein.

These little breakfast cookies are so delicious and the perfect way to start your day. The dough makes a relatively small batch because they are best eaten fresh, preferably the same day they are made. However, they will keep for several days.

Vegan Breakfast cookies
1 banana, mashed
2 Tbsp. coconut oil
1/4 cup agave
1/4 cup sesame seeds (preferably raw)
1/2 cup shredded coconut
1/2 cup raisins (you could also sub dried cherries or cranberries)
1/2 tsp. vanilla
pinch of salt
1/2 tsp. cinnamon
1 1/2 Tbsp ground flax seed
1 cup oatmeal
1/2 cup whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda

Preheat oven to 350 degrees F. Cream together the banana and the coconut oil. Add agave and mix well. Add the remaining ingredients and bake on parchment lined baking sheet for 10-12 minutes.

Makes about 12 -15 cookies.