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Morning Cookies
Total 45 mins, includes cooling time
Active 15 mins
Makes 20 cookies
A good, healthy morning breakfast can make all the difference in your day, but sometimes you’re rushing out the door and you need something quick to grab. For me and my family, Morning Cookies are the answer, because what's more portable than a cookie? These are made from a nutritious (and delicious) mixture of bananas, honey, oats, whole wheat, nuts, and dried fruit — ingredients similar to a bowl of muesli, which I grew up eating on the commune in Vermont.
TIP: Feel free to substitute whatever kind of nuts, seeds, and dried fruit you have on hand or like for the ones I used. If you have a kitchen scale to weigh your ingredients, 150 grams is the total weight of the nut, seed, and dried fruit combination used here.
Special Equipment
a 2-tablespoon/1-ounce scoop
Special Equipment
a 2-tablespoon/1-ounce scoop
Ingredients
    • 3/4 cup mashed ripe banana (about 1 large banana)
    • 2/3 cup coconut oil, melted
    • 1/3 cup (126 grams) honey
    • 2 cups (180 grams) rolled oats
    • 1/2 cup (70 grams) whole-wheat flour
    • 1/2 cup (40 grams) finely shredded unsweetened coconut
    • 1/2 teaspoon baking soda
    • 1/2 cup bittersweet chocolate chips
    • 1/2 cup chopped walnuts
    • 1/4 cup pepitas
    • 1/4 cup dried cranberries
    • 2 tablespoons dried currants
    • 2 teaspoons pure vanilla extract
    • Pinch kosher salt
    Directions
    1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
    2. In a large bowl, combine the mashed banana, coconut oil, and honey. Stir together with a rubber spatula until well incorporated.
    3. In a separate medium bowl, whisk together the oats, whole-wheat flour, shredded coconut, and baking soda.
    4. Pour your dry ingredients into your wet ingredients. Add the chocolate chips, walnuts, pepitas, dried cranberries, currants, vanilla, and salt and stir until well combined. Allow to sit at room temperature for 15 minutes.
    5. Scoop cookie dough onto the lined baking sheet using a 2-tablespoon/1-ounce portion scoop. Press down to flatten them slightly (this will encourage the cookies to spread out while they bake). Bake for about 15 minutes or until they are golden brown.
    6. Allow the cookies to cool slightly on the baking sheet and then move them to a cooling rack.

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