My Favourite Breakfast Cookie and a Trip to Alberta

It has been a crazy month, full of exploring and self discovery. I traveled to Alberta, Canada and visited family. But I also hiked my first mountain, went camping and saw some breath taking views. Like this one…
The mountains are absolutely breath taking and the water in more clear than I have ever seen. I felt so lucky to have visited Banff, Lake Louise, Calgary, Edmonton and, my personal favourite, Jasper. This country I live in is so large! Traveling to the opposite coast was a culture shock and there were completely different landscapes to explore.
Going away for an extended period of time always makes me grateful to come back. I was happy to share all my adventures with my friends and family, but it hasn’t even been a week and I already can’t wait to travel again!
When on this trip I found trying to find vegan and gluten-free food options almost impossible. A lot of restaurants were not able to accommodate either of my needs. This at first was frustrating and a bit annoying, but then I realized that I like my own food best anyways! These breakfast cookies were one of my favourite snacks I brought on the trails with me. They might not look like much put they are packed with healthy, wholesome ingredients that will keep your energy up and your tummy satisfied!
Vegan Breakfast Cookies
And of course whenever in doubt pack lots of bananas! Bananas and other fresh and in season fruit were life savers. I was never worried if we could not find a place where I could eat.
So, whether you are hiking a mountain or just going be late for work and have no time to make a meal, try these cookies out!
My Favourite Breakfast Cookies
Makes 12-14 cookies
3 medium bananas
21/2 cup oats
1/2 tbsp cinnamon
1 tsp vanilla extract
1/4 cup seeds, dried cranberries, coconut flakes, chocolate chip
2 T natural peanut butter
3 T flax meal
1 tbsp hemp seeds
pinch of salt
  1. Preheat oven to 350º and line a cookie sheet with parchment paper.
  2. in a medium bowl, mash bananas. Then add vanilla and peanut butter. Set aside.
  3. Using a blender or food processor grind the oats into a rough flour. I used a magic bullet. Don’t over process.
  4. In a large bowl add all the dry ingredients. Once combined pour in the banana mixture and fold until the mixture is sticky and well combined.
  5. Create large balls of cookie dough using your hands and then press them down slightly. The will make a nice thick, hearty cookie.
  6. Put it the oven for 15-20 minutes or until firm to the touch.
  7. Place on a cooling rack for at least 10 minutes and then enjoy!

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