A No-Bake Breakfast Cookie Recipe For Healthy Eating On The Go

I call this recipe, “reverse engineering at its finest“.

I kept taking a detour on my morning walks with my pup, Maeve, to grab one of these cookies from a local cafe- so I decided to make them myself!

This cookie is great on its own for breakfast, and also makes a great snack when you are on the go.

Not to mention, it’s absolutely refined sugar-free, dairy-free, egg-free, gluten-free and nut-free making this an extremely “hypo-allergenic” cookie.

A great option for school lunches. And the best part- these cookies taste great!

They fit almost every “health nut” parameter, being both vegan and raw.

Watch this video to see how it’s done

Ingredients:

2 cup gluten-free rolled oats
1 banana (ripe)
1 cup unsweetened shredded coconut flakes
8 dates
6 tbsp water
1/2 bar 70-85% dark chocolate
2 tsp cinnamon
1 tsp sea salt
Makes 12 cookies.

Step 1:

Blend water & dates.

You can use a food processor, a magic bullet, or blender.

Once thoroughly mixed, add banana and blend until a paste is formed.

Step 2:

Mix together the dry ingredients: the rolled oats, coconut, sea salt, and cinnamon.

Step 3:

Combine the banana-date mixture with the dry ingredients.

Step 4:

Chop the chocolate and mix it in with step 3.

Step 5:

Using mason jar lids, form your cookies by firmly pressing the mixture into the lids.

Place in plastic ziploc bag or container and place in freezer for 1 hour to harden.

Remove from freezer and enjoy.

Store cookies in fridge or freezer.

If storing the cookies together, separate them by squares of parchment paper.