Club Swim Breakfast Cookie

I swim with friends a couple of times a week & we have a ritual of having a coffee after & sometimes a cookie like these ones at a local cafe. They are so incredibly good, we spent months trying to work out what was in them, these ones come very close, luckily for us as the cafe stopped selling them.

These cookies are vegan, gluten free & refined sugar free; they are easy to make, good for an easy breakfast or snack any time of day. They contain good fats, protein, fibre, slow releasing carbohydrates, iron, calcium and magnesium.

Note...

After making many batches of this recipe I have now changed the recipe to make them easier & quicker to make without compromising on taste.

You can find the original recipe that I modified these cookies from here.

Ingredients

170g whole rolled oats

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon of vanilla or vanilla bean paste

250g almond butter, you can use hemp, pumpkin or sunflower seed butter to make them nut free

100g raw honey or maple syrup to make them vegan.

175g mashed banana (2-3 bananas depending on size)

100g dried cranberries

70g pepitas (pumpkin seeds)

75g raisins

Extra cranberries & pepitas to top (optional)

Method

Preheat oven to (170 °C). Line 2 large baking sheets with unbleached baking paper.

Combine all of the wet ingredients into a large mixing bowl. Beat the

ingredients with a wooden spoon until it is well combined , add the dry ingredients mix further until & the mixture is thick and heavy.

Using 2 dessert spoons, spoon heaped spoonful of cookie dough onto the prepared baking trays to make 12 cookies. Use a butter knife to flatten out into a cookie shape. The cookies will not spread in the oven so shape them into the size you want. Top with extra cranberries & pepitas if you like. This will give the cookies a bit more colour.

Bake for 17–20 minutes or until the edges are lightly browned. Cool cookies on the baking trays for 10 minutes, then transfer to a wire rack to cool completely.

Store in a airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days. They freeze well too.

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