In 2024 I’m not making any resolutions. The pressure to avoid this or that in hopes of drastically changing my life — it just doesn’t feel good.
Instead, I’ve picked a word to guide my year — nourish.
I want to make choices that feel nourishing — step into friendships that feel nourishing, choose joyful movement that feels nourishing, and eat meals that feel nourishing.
Just looking to feel nourished all around.
These breakfast cookies are the perfect nourishing treat to get this year started off right. They’re soft, only slightly sweet, topped with sea salt (which is always a win for me!), + freeze perfectly so you can make them once and have them available all month long. They come together in just a few minutes and will have you feeling ready to take on the days ahead.
I hope you enjoy.
Nourishing Breakfast Cookies
Makes 24 cookies
Adapted slightly from Ambitious Kitchen
4 large extra ripe bananas, mashed
1 cup almond butter
1/2 cup pure maple syrup
2 large eggs
2 teaspoons pure vanilla extract
2 cups oat flour
1/4 cup + 2 TBS flaxseed meal
1 teaspoon ground cinnamon
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 cups old fashioned rolled oats
1/2 cup semi-sweet chocolate chips
1/3 cup shredded coconut
2/3 cup chopped pecans
Topping:
Flaky sea salt, for sprinkling (don’t skip this, it’s so, so yummy!)
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.
To a blender, add the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Blend until smooth and well combined.
Add the oat flour, flaxseed meal, cinnamon, baking soda, and salt to a large bowl. Then pour the wet ingredients into the dry ingredients. Stir by hand until just combined. Stir in the oats, coconut, chocolate chips and pecans. Allow the dough to sit for 5 minutes while you clean up and put away your ingredients. This will allow the flax seeds to work their magic and be able to hold the cookies together.
Use a large cookie scoop to scoop the dough onto prepared baking sheets, about 3 tablespoons dough per cookie. Then using a spatula covered in parchment paper, gently press the cookies down until they are about 1/2 inch thick. Top each cookie with a few extra chocolate chips.
Bake for 10 to 14 minutes or until they’re set, but still soft.
Remove from the oven and sprinkle with flaky sea salt. Don’t skip this step. It makes them extra, extra delicious. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Enjoy!
Notes:
Make sure you use really ripe bananas. I’m talking like black spots alllllll over. This will make sure that the cookies have the proper level of sweetness.
For Freezing: Once these have cooled completely you can place the cookies in a freezer safe container and freeze for up to 3 months. I like to take them out one at a time and warm up in the microwave whenever I want a nourishing breakfast on the go or afternoon treat.
