You read that right. Melissa Circles.
This recipe has been in existence for three years and I have absolutely no good explanation for why it’s taken me so long to share it on So Much Yum. My sincere apologies.
This is one of the recipes I created during the veeeery early stages of dating my then-boyfriend-now-husband. And I’m pretty sure it’s one of the (many, many, many😉) reasons he married me.
Berney used to work as an EMT for an ambulance company and would usually be on shift for 48 hours at a time. Being the new girlfriend, I felt I had a responsibility to take care of my man and make sure he thought about me while he was gone for those 2 excruciatingly long days apart. As the saying goes, the way to a man’s heart…
Obviously I had to make him food.
I’m a dietitian, so I couldn’t just make him some buttery, sugary, diabetes cookies. My man needed healthy cookies. But my man also didn’t (and doesn’t, as I rediscovered last week, ha ha) like things that tasted particularly healthy.
So my mission became this: Make cookies that taste awesome and not healthy but are actually secretly healthy and extra awesome because of that.
One thing I learned pretty quickly about Berney was that he loved (and still loves) peanut butter. Smart girl I was (and still am!😉), I knew that was a good direction to aim for my cookie mission. After further study and research, I was able to craft the perfect recipe for my hunky EMT boyfriend.
Healthy, peanut buttery, awesome.
And suuuuuper simple to make, so they were a win-win-win-win.
I believe it was with the very first batch that these cookies earned their name. Berney asked what they were, I said Melissa Circles, it stuck.
I called them Vegan Breakfast Cookies for the sake of the blog because all of the ingredients are breakfast-y type ingredients, but don’t feel like they’re only supposed to be eaten at breakfast time. Berney would eat them at 2pm, 9pm, 3am… So I mean really, they’re more like Vegan All Day Every Day Cookies. No food rules here!😛
My original recipe from back in the day didn’t include Salba Chia seeds, but in the past 6 months they’re become a near and dear part of my life so I just had to include them. A liiiiitle bit of change is good, right?
Last week I made the inaugural batch as a married woman. I think Berney fell in love with me all over again when he walked into our house and smelled the oh-so-familiar Melissa Circles aroma.
“I used to live off these things!😍”
In other non-Melissa-Circles-related news, yesterday I learned how to add emojis to my blog posts. It’s seriously like I just discovered the wonders of sliced bread or something😍
- 1 large very ripe banana, mashed (~ ½ cup or 195g)
- 1 cup peanut butter
- ¼ cup agave
- ¼ cup unsweetened applesauce
- 2 cups quick cooking oats (not old-fashioned rolled oats)
- 1 Tbsp chia seeds
- 1 tsp ground cinnamon
- ¾ tsp salt
- ½ cup dried cranberries
- ½ cup raw walnuts, chopped
- Preheat oven to 325°F degrees. Line 2 large cookie sheets with parchment paper or silicone baking mats. Set aside.
- Combine all ingredients in a large bowl and stir until combined. The dough will be sticky.
- Roll dough into balls using 2-3 Tablespoons per cookie (the dough will be very sticky so I always wipe my hands off a few times throughout the rolling process), place on prepared cookie sheets, and press down tops to flatten slightly. The cookies will not spread in the oven.
- Bake for 20-22 minutes or until edges are very lightly golden. Allow to cool completely on cookie sheets.