Vegan Breakfast Cookies

Confession (I feel like I confess a lot on my blog...) - I've never used coconut oil before. This recipe calls for it and I was scared that I wouldn't even find it at the grocery store. But there it was in the "European and World" food isle.

When I opened it up at home I was surprised to see it was in a solid form. I guess I was expecting more of a liquid oil. I was concerned I would never get it blended into the cookie dough. But then I researched it online and found out that it usually comes in solid form and softens very quickly in heat. I let out a sigh of relief.

You can make these cookies with normal chocolate chips, but since I had vegan chocolate chips on hand I decided to use those. Therefore it made the recipe vegan.

I really enjoyed these as did the few people I shared them with. One friend said, "I could eat a couple of these each morning." To which I said, "Me too. In fact, I think I ate 5 this morning!"

Vegan Breakfast Cookies (Modified from uTry.it)

Ingredients

2 bananas (preferably ripe or spotty bananas)

1 1/2 cups old fashioned oats

3/4 cup dried cranberries
2 tablespoons coconut oil
1/2 teaspoon vanilla extract
1/2 cup vegan chocolate chips
1/4 teaspoon kosher salt

Preheat oven to 350 degrees. In a medium mixing bowl, mash the bananas with a fork. Then, mix the remaining ingredients into the bananas until well combined.

Allow the batter to sit for 5 to 10 minutes. With a mini ice cream scoop (about 1 tablespoon), place the batter onto a baking sheet.

Bake for 20-25 minutes, or until the edges are golden brown.

Bake well and prosper!