The Every Occasion Cookie

 Cookies, for Breakfast? 

I was a touch judgmental of the people who hoped on that breakfast cookie trend last year. But some how on one early pre dawn day, I needed some form of carbohydrates before I headed out the door to my workout. I popped one of those suckers straight into my mouth, and guess what, I felt so so good in my workout! These cookies quickly became my "performance enhancing drug" if you will. My rocket fuel of choice and it's now my go to before a hard workout or long run in the mountains. 

And since its a cookie, its also my dessert after dinner... My midday snack... my study fuel... any time a cookie is needed this is my go to. I typically will make them in batches for the week ahead and store them in the freezer or fridge. Before breakfast, I'll heat them up in the oven for a few minutes and have them warm each time.  These babies can have a lot of variation if you choose to mix and match the toss-ins. Not to mention it has the perfect ratio of fast digesting carbohydrates, and slower burning fuel from the flour and fats. 

                                                                        

Here we go!

THE Cookie Recipe: (Makes 12 medium size cookies)

• 3/4 of a cup of Cassava flour (I like this brand)
• 3 tbs of Bobs Redmill egg replacement (with 6 tbs water)
• 4oz of banana
• 2tbs quick oats
• 4tbs maple syrup (I use Lakanto Maple Syrup)
• 1/4 teaspoon of fine grain salt
• dash of cinnamon
• Optional mix-ins: raisins, crushed walnuts, cranberries, chocolate chips, pepitas. sunflower seeds, shredded coconut, butterscotch chips (options are endless!)

Instructions:

1. 

   
   

   Pre-heat oven to 375 degrees Fahrenheit, line a sheet pan or flat dish with nonstick parchment paper. (I use this one) 
2. Measure out the egg replacement and put in a mixing bowl. Add water and stir. Let this mixture sit for a minute or two to thicken up. 
3. In a separate bowl take the 4oz of banana and mash with a fork until it is a similar consistency to apple sauce and doesn't have any large chunks. 
4. In the bowl with the smashed banana, add the maple syrup, salt, and cinnamon. 
5. Combine the egg from bowl 1 with the liquid mixture in the second bowl and stir.
6. Add the cassava flour and oats to the bowl and stir until flour is thoroughly mixed without clumps. If the mixture is too dry, add a few tablespoons of water or more maple syrup. 
7. Lastly add the oats, and any other mix-ins you'd like. My personal favorite combo is chocolate chips and walnut bits. 
8. Spoon out about 2tbs of the dough onto a non-stick tray or parchment paper, evenly spread out cookies on tray, (TIP: try to flatten the dough out since the dough won't expand much while baking).
9. Cook in oven for 15-20 minutes until evenly cooked and golden brown.
10. Let cool & Enjoy!