Banana Oatmeal Breakfast Cookies

One morning when I was a wee child, my dad was in charge of preparing breakfast for his four kids. While I was too young to remember who exactly influenced the breakfast choice, all I know is we had brownies and ice cream. BROWNIES AND ICE CREAM! I like to think that specific culinary experience transformed my life, and sent me on the downward spiral of actively pursuing desserts for breakfast.

That pursuit has led us to breakfast cookies. If you're like me, by 10:30 am, you're hungry. After a morning workout, my breakfast doesn't last until noon. I often want something that'll take the edge off until lunch, more than something like a banana would. Why not have a guilt free cookie?! 

If you're expecting a perfectly soft, buttery cookie, you may be disappointed. These take on more of a muffin texture. Nothing wrong with that right? As an added bonus, they are tasty and full of healthy things like rolled oats and hemp hearts. Win-win!

The latest test batch was skillfully analyzed while waiting to board a flight. And then again on long layover. They were a perfect substitute for terrible airport food! Enjoy! 

RECIPE
Banana Oatmeal Breakfast Cookies
Makes ~18 cookies
=======
Ingredients
-----------

1                        ripe banana, mashed (the riper the better)
1                        egg*
1 tsp                  vanilla
3 Tblsp             honey / maple syrup
1 Tblsp              apple sauce **
1/4 cup             almond milk ***

1 cup                 flour
1/2 cup             rolled oats
1 tsp                  baking powder
1 tsp                  baking soda
1 Tblsp              hemp hearts
1 tsp                  cinnamon
1/2 tsp               ground ginger
1/4 tsp               nutmeg
1/4 tsp               salt

1/3 cup              currants (or chocolate chips, dried berries, nuts, etc.)

Instructions
------------
1. Preheat oven to 350˚ and line cookie sheets with parchment paper.
2. In medium bowl, mix together the dry ingredients, from flour to salt. Set aside.
3. In a separate bowl, mash the ripe banana. Add in egg, vanilla, honey (or maple syrup) and almond milk. Using a whisk, mix until well combined.
4. Add the wet ingredients to the dry, gently mixing as you add. Stir with a spoon or spatula until combined. 
5. Fold in currants or dried fruit/nuts of choice. 
6. Drop golf ball sized cookies onto prepared cookie sheets (size is totally up to you! Mine were probably a bit bigger than golf balls), leaving about 1.5 - 2 inches between.
7. Bake for 12-15 minutes, or until bottoms are golden. Transfer to cooking racks.

Notes
* I have not tried it, but may be able to sub an egg alternative, like a flax egg. 
** If apple sauce is unsweetened, may need to increase honey/maple syrup slightly. 
*** Feel free to sub in your favourite dairy or non-dairy alternative!