cookies for breakfast from "The First Mess" cookbook

I have always admired Laura Wright from The First Mess for a multitude of reasons. Firstly, her photographs and food styling are absolutely phenomenal and a testament to what food photography can be. Secondly, she has incredibly unique yet approachable plant-based recipes throughout her site and now in a gorgeous book, The First Mess Cookbook. Despite being tempted by every recipe in the book, "Cookies for Breakfast" immediately called to me. 

I do not bake often, mainly because I dislike precision. I like to taste as I go and, whether the outcome is delicious or not, I end up eating whatever I baked up. Luckily, Laura has a foolproof, simple, delicious, and completely guilt-free cookie recipe that is clean enough for breakfast. "Cookies for Breakfast" are vegan and gluten-free and sweetened naturally with maple syrup and mashed banana. They are perfect for hurried mornings or when you need a mid-day pick-me-up or an end-of-day sweet treat. 

Cookies for Breakfast

makes 12 cookies

Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright

• 1 1/4 cups gluten-free rolled oats (not quick-cooking)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup almond flour
• 1/4 cup brown rice flour
• 1/2 cup mashed ripe banana (about 1 large banana)
• 1/2 cup smooth almond butter, stirred (I used crunchy peanut butter and it tasted great!)
• 3 tablespoons pure maple syrup
• 2 tablespoons ground flaxseed
• 3 tablespoons liquid virgin coconut oil
• 1 teaspoon pure vanilla extract
• 1 cup add-ins of your choice (Laura recommends dried blueberries, pumpkin seeds, and chopped walnuts. I used raisins and pumpkin seeds.)

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, stir together the rolled oats, cinnamon, baking soda, sea salt, almond flour, and brown rice flour until combined.
3. In a bowl of a food processor, combine the mashed banana, almond butter, maple syrup, ground flaxseed, coconut oil, and vanilla. Process on high until the mixture is smooth.
4. Scrape the almond butter mixture into the large bowl with the oats and flour mixture. Thrown your add-ins into the bowl. Stir the mixture with a spatula until you have a unified and very stiff cookie dough.
5. Drop 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten each mound of dough with the palm of your hand. Slide the baking sheet into the oven and bake until lightly golden brown, about 15 to 17 minutes. Cool cookies completely before storing in an airtight container. The cookies will last on the counter for 5 days. You can also wrap each cookie individually with plastic wrap and freeze them. Laura places all the wrapped cookies in a resealable bag and defrosts them as needed. 

Congratulations Laura! The book is a stunner.