Tweedlebud Megan's "Olivia Cookies"

February 21, 2014

Hi Tweedle fans! It’s Tweedlebud Megan here!  I was baking today and realized that I hadn’t shared this recipe with Miss Tweedle yet and now that Miss Nora is starting to eat, I figured I better. Around here we call them Olivia Cookies! They are healthy enough that you can eat them for breakfast!

These cookies don’t rise at all so you can pack them close together on the sheet

She asked to lick the spoon... I didn’t move fast enough and she shoveled in a huge mouth full!! Good thing there are no raw eggs!! 
Georgia’s first cookie (raisins for her!) She ate about 90% of it- strangely enough she didn’t drop it once!!
Hope you enjoy!! Happy baking!!

Breakfast Cookies
3 large, ripe bananas well mashed
1 tsp vanilla
1/4 cup of coconut oil (you can find at most Health food stores or for a great deal at’s in solid form if you’ve never used it before- and a great oil/butter substitute) 
1 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
6-7oz choc chips or raisins or both!
2 cups rolled oats
2/3 cup almond meal (I blend up almonds and if I don’t have them just replace with more oats)
1/3 cup finely shredded & unsweetened coconut 

- Preheat oven to 350
- Racks in the top 1/3

In a large bowl combine the bananas, vanilla, and coconut oil. Set aside. 

In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt and baking powder.

Add to the dry ingredients to the wet and stir until combined. 

Fold in the choc chips.

The dough is a bit looser than standard cookie dough, don't worry. Some times I find it a bit wet. Today I left it to sit for a bit and the oats soaked up the excess moisture.

Drop dollops on the dough, each about 2tsp in size an inch apart onto parchment paper.

Bake for 12-14min.

Makes about 3dozen bite-sized cookies


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