ROSEMARY CRANBERRY BREAKFAST COOKIES
Rosemary Cranberry Breakfast Cookies, made with oats, sunflower butter, bananas, sunflower seeds, and rosemary maple infused cranberries. Simple, clean, nutrient dense ingredients. Oil free, refined sugar free, and gluten free!
VEGAN BREAKFAST
These Rosemary Cranberry Breakfast Cookies are a true game changer! They are tart, they are sweet, they are absolutely delicious AND they are perfect for those busy mornings when you need to eat on the go!Â
Although I am a sucker for these cookies year round, with the combination of Rosemary, maple, and cranberries, these cookies scream fall and Christmas!
Cookies for breakfast? That’s right! These cookies are not your typical cookie filled with empty calories, refined sugar and butter. They are full of fiber, good fats, and nutrients that will keep you satisfied and going for hours! Making cookies for breakfast a totally appropriate option.Â
These also make a great snack and are an excellent substitute for granola bars!
BANANAS
Bananas are perfect to include in any morning routine. They are cheap, tasty, and full of nutrients. They contain potassium, which is good for your heart health and blood pressure, manganese, which is beneficial for your skin, and high in vitamin B6 and C. They are also a great source of fiber which helps aid in digestion and plays a huge role in keeping you full and satisfied for hours.
Bananas are an excellent plant-based alternative for eggs and oil. Why? They have the ability to bind ingredients together for baked goods and add moisture. So add the bananas and ditch the eggs and oil.
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OATS
I feel the power of oatmeal is often underestimated. Oatmeal is AMAZING! Amongst many benefits, oatmeal helps promote healthy bacteria in the digestive tract. It can help manage your weight, improve your cholesterol levels, and is chock full of vitamins and minerals. Plus it’s super cheap!
You can make oatmeal in the traditional way, of course, but oatmeal is also wonderful baked! Add oatmeal to baked goods creates a really nice texture, but most importantly adds nutrients and substance.Â
SUNFLOWER BUTTER
Like bananas, sunflower butter is also an excellent replacement for eggs and oil in baked goods. It has the ability to bind together ingredients and add moisture.
Sunflower butter is also a great source of protein, healthy fats and magnesium!
It is fairly neutral in flavor as well, so it doesn’t overwhelm the taste of a recipe, the way other nut butters, such as peanut butter will.Â
ROSEMARY CRANBERRIESÂ
The unique flavor of this breakfast cookie comes from the cranberry and rosemary combo. To infuse the cranberries, you simply cook them with Rosemary, maple syrup, vanilla, cinnamon, nutmeg and a touch of salt. This allows the dried cranberries to plump up and absorb the delicious combo of flavors!Â
MEAL PREP
The mad dash in the morning is often a constant reality for a lot of us. But running out the door with nothing but a cup of coffee in your belly doesn’t do you any favors and will leave you starving and reaching for anything you can get your paws on by 10am.
These breakfast cookies are perfect for prepping at the beginning of the week! Double or triple the batch and have these babies at your fingertips all week! Take them on hikes or picnics as well for a filling snack.
Rosemary Cranberry Breakfast Cookies
Ingredients
FOR ROSEMARY CRANBERRIES
- 2 fresh rosemary sprigs
- 1 cup dried cranberries
- 2 tbsp maple syrup
- 8 tbsp water
- 1/2 tsp vanilla extract
- 1/8 tsp nutmeg
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup sunflower seeds I used roasted and salted, but raw works too
FOR BATTER
- 2 ripe bananas the riper the better
- 1/2 cup sunflower butter
- 2 tbsp maple syrup Can omit if you want less sugar
- 2 cups rolled oats
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees
PREP ROSEMARY CRANBERRIES
- In a non-stick skillet, combine all ingredients listed under "rosemary cranberries"
- Cook over medium heat until it starts to boil
- Then reduce heat to medium-low and allow to cook until all of the liquid is absorbed
- Remove rosemary sprigs from mix and discard
- Set mix aside
MAKE THE BATTER
- Start by peeling your bananas, slice them into smaller pieces, and place into a large mixing bowl
- Smash banana with a fork until smooth
- Add sunflower butter, maple syrup, vanilla, and cinnamon. Mix until smooth and combined
- Add oats, sunflower seeds and rosemary cranberries
- Mix until evenly combined
- Using a tablespoon, dish out batter onto a baking sheet lined with parchment paper
- Give cookies a little space to bake so they don't spread into each other. If you make each one a tablespoon, recipe will yield around 20-24 cookies
- You may need several baking sheets or to cook several batches
- Place cookies in over for 15 minutes. If you want them a bit more done, cook them a bit longer
- Remove from oven and allow to cool
- Serve and enjoy!!
- These can be stored for days in the fridge or for months in the freezer
Looking for more vegan breakfast options? Check out these recipes for my Pina Colada smoothie or my Vegan Spinach and Artichoke Quiche
