Anyone else excited for the holidays?! Well I am! Can’t wait to be back home in just a couple of days and finally have a nice break from school, spend time with my family, friends and enjoy the beautiful hot weather waiting for me!
Today I have a super easy and delish recipe that is so great for the season you’ll want to run to the kitchen and make them! You only need 2 ingredients if you want a very basic cookie, but the add-ons are definitely a game changer!
I made this recipe a while ago while I was still living in Mexico, they didn’t last more than a day at home! Yeah, super yummy! I love how easy they are to make but most of all, that you only need a couple of ingredients and can totally be part of your breakfast! If you like oatmeal for breakfast.. then why not just make it into cookies right?!
You can also watch the recipe video in Spanish here:
Gastrawnomica’s 2 ingredient VEGAN Breakfast Cookies!
Yields 10-12 cookies
2 ripe medium bananas, mashed
1 3/4 cups gluten-free oats
2 Tbsp coconut nectar or maple syrup or 3 Tbsp coconut sugar
1 tsp vanilla extract
Chocolate chip cookies: Add 1/4 cup of vegan chocolate chips
Carrot-cinnamon cookies: Add 1/4 cup shredded carrots + 1 tsp cinnamon powder + raisins (optional)
Preheat oven to 180ºC.
Mix bananas, maple and vanilla on a large bowl. Add oats and mix until you have a nice sticky dough. Separate mixture in two bowl and add chocolate chips to one, and carrot ingredients to the other half.
Mix well and spoon mixture into a cookie sheet with parchment paper or silicon baking sheet. Bake for 30-40 minutes or until lightly golden and not soft anymore.
Remove from oven and let it sit for a couple of minutes to cool down. Top with coconut glaze and enjoy! Can keep on the fridge up to a week but better if reheated before eating.
Happy holidays to all!! Talk to you soon! ♥