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.