They’re called breakfast cookies…but I would likely consider these more of a very tasty, not too sweet, really quite perfect, mid-morning snack – with a coffee/tea of course! Found in, ‘The Bite Me Balance Book’, by Julie Albert & Lisa Gnat, you’ll also find that they take care of your chocolate craving quite nicely as well – enjoy!
1 1/2 c. large flake oats AND 1/2 c. oat bran
1/4 c. ground flaxseed AND 1 t. cinnamon
1/2 t. EACH baking soda AND kosher salt
1/2 c. tahini AND 1/3 c. mashed banana (about 1 large banana)
1/4 c. maple syrup AND 1 t. vanilla
1/2 c. EACH pitted chopped dates AND chopped dark chocolate
Preheat the oven to 350 and line a large baking sheet with parchment. In a large bowl, whisk together the oats, oat bran, flaxseed, cinnamon, baking soda and salt and in a smaller bowl, whisk together the tahini, mashed banana, maple syrup and vanilla.
Scrape the wet into the dry, add in the dates and chocolate as well and then stir until well combined. Drop 1/4-cup scoops onto your prepared baking sheet, flatten them a titch and bake for 14 minutes. The edges should be golden but the middles will still be soft. Leave them on the pan to cool completely so that they stay together but a warm cookie will definitely make your day!