Breakfast Maple Oat Cookies Recipe by Chris Gan
Cooking Instructions 14 minutes 1 Preheat the oven to 350°F In a large bowl, mash the banana. If you have a little kitchen helper like I do (i.e. my four year old daughter), this is a good task for them. 2 Add the egg and maple syrup and mix until smooth. 3 Add all of the dry ingredients except the fruit and nuts. Stir, and once everything is well moistened, gently stir in the dried fruit and nuts until they’re evenly distributed. 4 Line a baking sheet with parchment paper. Measure 1/4 cup portions and place them about 2 inches apart into the prepared sheet. You should have 9 cookies. 5 Use the back of a spoon to gently press on the cookies to flatten them just slightly. This will help them cook more evenly. If they crumble a little at the edges, use your fingers to gently push them together. 6 Bake them in the preheated oven for about 15 minutes or until lightly browned. Mine were ready in 14 minutes, and I might have been able to get away with 13 minutes, so keep an eye on them. 7 Store the cookies in a sealed container in the refrigerator. These are great for breakfast or as an afternoon snack. I like to warm them in the microwave for 10 seconds or less to take the chill off. 8 Notes: 🍪 You can substitute 1/2 cup applesauce for the banana, if you prefer. 🍪 The amount of sugar can easily be reduced, or you can replace the brown sugar entirely with Splenda (sucralose) or another alternative sweetener. I’ve made these by using 3 packets of Splenda instead of the brown sugar and they turned out great. 9 Notes: 🍪. Don’t like dried fruit? Try chocolate chips! 🍪. Don’t have maple syrup? Honey will work (but the cookies will no longer be vegan). 🍪. No nuts? Try sunflower seeds. Or, mix in some ground flaxseed 🍪. These cookies can be frozen for up to 3 months. 1 Preheat the oven to 350°F In a large bowl, mash the banana. If you have a little kitchen helper like I do (i.e. my four year old daughter), this is a good task for them. 1 Preheat the oven to 350°F In a large bowl, mash the banana. If you have a little kitchen helper like I do (i.e. my four year old daughter), this is a good task for them. 2 Add the egg and maple syrup and mix until smooth. 2 Add the egg and maple syrup and mix until smooth. 3 Add all of the dry ingredients except the fruit and nuts. Stir, and once everything is well moistened, gently stir in the dried fruit and nuts until they’re evenly distributed. 3 Add all of the dry ingredients except the fruit and nuts. Stir, and once everything is well moistened, gently stir in the dried fruit and nuts until they’re evenly distributed. 4 Line a baking sheet with parchment paper. Measure 1/4 cup portions and place them about 2 inches apart into the prepared sheet. You should have 9 cookies. 4 Line a baking sheet with parchment paper. Measure 1/4 cup portions and place them about 2 inches apart into the prepared sheet. You should have 9 cookies. 5 Use the back of a spoon to gently press on the cookies to flatten them just slightly. This will help them cook more evenly. If they crumble a little at the edges, use your fingers to gently push them together. 5 Use the back of a spoon to gently press on the cookies to flatten them just slightly. This will help them cook more evenly. If they crumble a little at the edges, use your fingers to gently push them together. 6 Bake them in the preheated oven for about 15 minutes or until lightly browned. Mine were ready in 14 minutes, and I might have been able to get away with 13 minutes, so keep an eye on them. 6 Bake them in the preheated oven for about 15 minutes or until lightly browned. Mine were ready in 14 minutes, and I might have been able to get away with 13 minutes, so keep an eye on them. 7 Store the cookies in a sealed container in the refrigerator. These are great for breakfast or as an afternoon snack. I like to warm them in the microwave for 10 seconds or less to take the chill off. 7 Store the cookies in a sealed container in the refrigerator. These are great for breakfast or as an afternoon snack. I like to warm them in the microwave for 10 seconds or less to take the chill off. 8 Notes: 🍪 You can substitute 1/2 cup applesauce for the banana, if you prefer. 🍪 The amount of sugar can easily be reduced, or you can replace the brown sugar entirely with Splenda (sucralose) or another alternative sweetener. I’ve made these by using 3 packets of Splenda instead of the brown sugar and they turned out great. 8 Notes: 🍪 You can substitute 1/2 cup applesauce for the banana, if you prefer. 🍪 The amount of sugar can easily be reduced, or you can replace the brown sugar entirely with Splenda (sucralose) or another alternative sweetener. I’ve made these by using 3 packets of Splenda instead of the brown sugar and they turned out great. 9 Notes: 🍪. Don’t like dried fruit? Try chocolate chips! 🍪. Don’t have maple syrup? Honey will work (but the cookies will no longer be vegan). 🍪. No nuts? Try sunflower seeds. Or, mix in some ground flaxseed 🍪. These cookies can be frozen for up to 3 months. 9 Notes: 🍪. Don’t like dried fruit? Try chocolate chips! 🍪. Don’t have maple syrup? Honey will work (but the cookies will no longer be vegan). 🍪. No nuts? Try sunflower seeds. Or, mix in some ground flaxseed 🍪. These cookies can be frozen for up to 3 months. 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