If you have ever had your water turned off for any extended period of time, you know how much you depend on – and take for granted – the multiple streams of clean water on demand that you have in your home. You think to yourself “the water is off” but still absentmindedly turn on the faucet only to be momentarily confused by the lack of … anything happening. For me, the oven (and stove) is like water. I keep reminding myself it isn’t there while simultaneously planning meals that revolve around it. This process is going to require a learning curve – that’s for sure*.
It’s hard enough figuring out how to make a meal at the end of the day when I’m, you know, lucid. But breakfast? Forget it. Even under the best culinary conditions, I’m a time-crunched zombie in the morning and I know that I’m not alone. I can’t even imagine what it must be like if you have a kid who is back in school and you’re all (presumably) struggling to adjust to the new non-summer schedule that demands that you pack your kid’s lunch/find your keys/feed yourself and others breakfast all before the caffeine has had a chance to thoroughly enough saturate your bloodstream.
Unfortunately, I can’t make your child’s lunch for you, and as for your keys, have you checked the freezer and your underwear drawer? Just a thought. But breakfast…well that is more my jam, and I can pretty much assure you that you’ll hear no complaints whatsoever from the peanut gallery (or, should I say sunflower seed gallery, since this is a nut-free recipe?) when you hand them a cookie for breakfast.
Usually, when I make these kinds of convenience foods for my husband to take to work, he has no interest, but these cookies went over really well. Since I don’t have kids, that’s the best gauge I can offer, but honestly, what kid doesn’t want a cookie for breakfast?
But it’s a cookie that you can feel good about giving your kids, partners, and selves to start their/your days with. It’s gluten free, grain free, and naturally sweetened. It’s delicious and portable and, since I have heard rumblings of schools becoming increasingly diligent about forbidding tree nuts on the premises, these are nut free so that you don’t have to worry about your kids being able to finish up the last few bites on the way into the building, or pulling one out as an afternoon snack. (You can use nut butters instead if you aren’t going to send them to school with kids.)
In my case, I made these before my oven was unceremoniously ripped from my home (oh the humanity) and froze them in individual servings. I make my lunch the night before and pull one of the little breakfast cookie baggies out of the freezer at the same time. It thaws overnight and breakfast is ready without any extra attention and no need to remind yourself, Momento-like, for the umpteenth time, that the oven can’t help you now.
*If you’re curious what I am cooking (or not cooking), follow me on Instagram where I am chronicling my kitchen-less meals.
- 1 cup mashed bananas about 3 medium bananas
- 1/2 cup sunbutter
- 2 Tablespoons granulated monk fruit sweetener or granulated stevia like
- 1 large egg lightly beaten
- 1/2 teaspoon vanilla extract
- Pinch salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 cup + 2 Tablespoons coconut flour divided
- 2 Tablespoons tapioca starch flour
- 1/4 cup flax seed meal ground flax seeds
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- 1/4 cup + 2 Tablespoons sunflower seeds
Preheat the oven to 350F. Line a baking sheet with parchment or a nonstick pad.
In the bowl of a stand mixer fitted with the beater attachment, or in a large mixing bowl using a hand mixer, beat the banana and sun butter together until smooth, about 1-2 minutes.
Add the granulated sweetener, egg, vanilla and salt and beat until combined.
Add the baking soda and cinnamon and beat until combined.
In a small bowl, whisk together 1/2 cup of the coconut flour, plus the tapioca starch and flax meal, then add them to the mixer and beat until combined.
If the batter thickens enough, do not add more coconut flour. If you batter is not sturdy like cookie dough should be, mix in an additional 1-2 Tablespoons coconut flour.
Finally, fold in the raisins, coconut and sunflower seeds.
Scoop the dough into 3 Tablespoon portions. Roll each into a ball, flatten slightly and place 2" apart on the prepared cookie sheet.
Bake for 15 minutes until the tops of the cookies are slightly domed and crackled. Remove from the oven and allow the cookies to cool and firm up on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
If you can tolerate nuts, you can easily swap out the sunbutter for any nut butter of choice. If you're using nut butter, replace the baking powder with 3/4 teaspoon baking soda.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Yield: 9-10 cookies