Slop Cookies

about

You may be wondering why the name of this recipe includes the word 'slop'. It has been observed by my roomates that I seem to have a penchant for homogenous foods, or what they like to refer to as 'slop'. I assure you that these breakfast cookies are a delicious way to start your day, despite the designation they have been given. That being said, since they are a breakfast item, they are less sweet than the traditional cookie. The mix-ins that I usually like (cranberries, coconut and chocolate chips) can be substituted for any other dried fruit, nut, or 'chip'.

preparation

  • total recipe time: 45 min
  • preheat the oven to 350 degrees, so it will be ready by the time the dough has been made.
  • equipment needed: 2 medium/large mixing bowls, whisk, spatula, baking sheet & parchment paper.
  • allergens: contains dairy (gluten and egg free)

ingredients

  • 2 ripe bananas, mashed
  • 1 tbsp ground flaxseeds + 1 tbsp water
  • 3 tbsp butter, melted
  • 1/4 cup sugar
  • 2 tsp vanilla extract
  • 3/4 cup oat, millet, or other GF flour
  • 3/4 cup rolled oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup unsweetened coconut flakes
  • 1/2 cup chopped dried cherries or cranberries
  • 1/2 cup dark chocolate chips

instructions

  1. Preheat the oven to 350 degrees
  2. Combine the ground flaxseeds with the water and allow to gel for 5 minutes.
  3. In a bowl combine the melted butter and sugar and whisk together well. Pour in the vanilla and flax egg and whisk again until fully incorporated
  4. In a separate bowl combine the flour, oats, cinnamon, baking powder, baking soda and salt. Mix together and then pour the dry ingredients into the wet ingredients.
  5. With a spatula fold the ingredients together until most of the flour is combined then pour in the coconut flakes, dried fruit and chocolate chips. Fold everything together until you form a sticky dough.
  6. Scoop up about 2 tbsp of dough and roll into a dough ball to place on a baking sheet and lightly flatten the dough. Repeat with remaining dough making sure to give enough space for the dough to spread when it bakes.
  7. Place the cookies in the oven to bake for 13-18 minutes (until they are lightly browned). Remove from the oven, let the cookies rest on the tray until cooled, then enjoy!
  8. I normally store cookies loosely covered or in a tupperware on the counter for up to a week.