Breakfast Cookies

I made these breakfast cookies for our consumption while on a camping trip. I was so proud of myself for being ahead of the game and getting these baked right before we left but not so late that everyone was waiting on me. We each tried one for that morning's breakfast and then packed up the rest and hit the road. They were very yummy! They smelled just like an oatmeal cookie while baking in the oven.

You can imagine our disappointment then when two days into our trip some lovely individuals decided to steal all of our camping gear out of the back of our truck. These lovely gems were sitting in there with the other food items. I sure hope whoever got a hold them enjoyed them as much as we did!

They really were easy to make and I will definitely be making them again. You basically mix up all the dry ingredients, then mix up the wet ingredients and combine together. I used a pretty large cookie cutter to form the cookies (you can see that they are basically just a round ball and I don't think they spread much during baking because they didn't change their shape at all). Enjoy!

Breakfast Cookies
Source: Blueberry Girl

1 1/2 cups regular rolled oats
1/4 cup almond meal

1/2 cup mixed nuts, finely chopped

1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 raisins)

3 ripe bananas, mashed
1/4 cup sesame oil (many other oils can be substituted)
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, almond meal, mixed nuts, coconut flakes, and salt. Stir in allspice and cinnamon. Add dried fruit and stir until evenly mixed. Make sure the dried fruit does not stick together in big chunks.

In another bowl, combine sesame oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.