The early morning scene within the New York City subway system is not a pretty sight. The trains are crowded, the people are irritable, and you best believe that everyone is collectively crossing their fingers that, just for today, oh please let there not be “an ongoing investigation,” “a sick passenger in the train ahead of us”, or a “we are being held in the station” announcement. And if you get stuck in the same car with a group of high schoolers, then you are really and totally f*cked. But aside from providing New Yorkers with a constant flow of stress, the train also serves as the place where many of us have our first meal of the day – be it a bagel with a schmear, a bacon-egg-and-cheese (always said as one word), a Chinese pork bun, or just a thermos of coffee (looking at you, lady bosses in power suits).
It is for mornings like these that oatmeal breakfast cookies can be really useful. I typically like eggs on toast or my go-to green smoothie for breakfast, but for times when my day begins especially early, having something portable that was made ahead leaves me with one less thing to worry about at 7am.
Okay, so I realize I’m biased, but these cookies are kind of brilliant. They are vegan and gluten-free, and made with really nutritious, yummy things like bananas, coconut oil, oats, pistachios and matcha (yay for an extra source of morning caffeine!). The mashed banana and melted coconut oil serve as binders in these cookies. The oats – both whole rolled oats and ground – take place of the traditional wheat flour. The pistachios add crunch, as well as protein, fiber, potassium and iron. As for the matcha, here I’m using Aiya Cooking Grade Matcha, which is especially formulated for cooking and baking. It lends an awesome floral yet nutty fragrance to the cookies, not to mention the beautiful green color.
Whether your morning commute consists of a crowded train ride with angry New Yorkers or not, these cookies are a great option for breakfast on the go.
- 1 tablespoon ground flax seeds
- 1¾ cups rolled oats, divided
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 really ripe banana, mashed
- ¼ cup melted coconut oil
- ¼ cup turbinado or coconut sugar
- 2 teaspoons Aiya Cooking Grade matcha
- ½ cup shelled pistachios
- Preheat the oven to 375F. Line a baking sheet with parchment paper; set aside.
- In a small bowl, stir the flax with 2 tablespoons of filtered water (this is known as a “flax egg”). Refrigerate for 5-10 minutes while you prepare the rest of the ingredients - the resulting "egg" should be thick and slightly gelatinous.
- Pour 1 cup of the oats into a food processor and grind them to a fine meal, 1-2 minutes.
- Transfer the ground oats to a medium bowl, along with the remaining ¾ cup oats, baking powder and salt. Whisk to combine.
- In a separate bowl, stir together the banana, coconut oil, sugar, matcha and the flax egg. Fold the oat mixture into the banana mixture, stirring just until combined. Fold in the pistachios.
- Spoon the mixture onto the prepared baking to make 8 cookies, spacing them 1-2 inches apart. Bake until lightly golden, 12-14 minutes. Transfer the cookies to a cooling rack and let sit for 10 minutes before eating.
- If not eating immediately, place cooled cookies in an airtight container and store in a cool dry place for up to 3 days.
Thank you Aiya America for sponsoring this post!