Did you think I would dangle the promise of a cookie recipe in front of you and then MAKE YOU WAIT ALL WEEKEND!?  Do you even know me at all?!  I could never.  Especially these little breakfast cookies!  These are similar to the ones I took down an entire batch of last weekend.  These are the kinds of cookies that whisper things to you like “since we’re so small, really 7 cookies = 1 cookie” and “well, eating us is practically like eating a bowl of oatmeal”.  So, consider yourself warned!  These suckers are addictive.  They’ll call your name from the kitchen when you’re just innocently going about your day, no intention of eating a plateful of cookies. They’ll lure you in with their sweetness and seduce you with their healthfulness.  Make no mistake about it. you will love them and there’s a good chance you will eat them all before they’ve even had a chance to cool.  But it will be ok, because eating them IS practically the same thing as eating a bowl of oatmeal.  Happy weekend!  xx- Sarah {more after the jump}


makes approximately 30 small cookies- shown here served with my rasberry chia jam and Heidi Swanson’s tumeric tea



3 very ripe medium bananas

1 1/2 cup gluten free oats

1/2 cup gluten free oat flour

1/4 cup rough chopped raisins (or currants)

1/4 cup rough chopped walnuts

1/4 teaspoon sea salt

1 tablespoon yacon syrup*  (more to taste)

2 tablespoons coconut oil



– Preheat oven to 350 degrees.

– In a large mixing bowl mash bananas with a fork until almost all lumps are gone.

–  Add oats, oat flour, raisins, walnuts, sea salt and coconut oil.  Mix well.

– Add yacon syrup and taste, if you prefer a sweeter cookie add more yacon syrup to achieve a sweetness you’re happy with!

– Use a tablespoon to scoop cookie batter onto a baking sheet covered with a silpat.  Place cookies one inch apart.

– Bake for 13- 15 minutes, or until cookies are lightly browned and cooked through.

– Store covered!

* Yacon syrup is a new-to-me natural sweetener that I’ve been playing around with and I’m obsessed!  It doesn’t spike blood sugar the way refined sugar does and it feeds the healthy bacteria in your gut, which in turn helps you absorb more nutrients from your food.  It’s expensive, but I find that I use so little every time that a small jar goes a LONG way!  Give it a shot!  But if you’d prefer, substitute maple syrup for this recipe.

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Reader Comments

  1. Kaycee Thayer|

    I just made them! They were such a wonderful treat during this rainy weekend. Thanks.

  2. Karina|

    Your description is just hilarious, I love it. Now that I'm warned how dangerous those guys are, I can safely start making some, ha!