I'm not alone in that, am I?
In an effort to simplify our morning routines, I try to prep a few breakfast items so that they're cooked and only need to be heated up, toasted, or grabbed from the pantry. One of the items I've made is a healthy breakfast cookie. So far, they are a hit! I love that it takes me about an hour to make and bake a big batch, and my kids love that they are getting cookies for breakfast! Win-Win in my book!
Below is my recipe. If you make it, I'd love to hear how it goes with your family!
Yields: 18 large (3") cookies
Ingredients:
· 1 cup
mashed banana
· 1 cup
peanut butter (any nut butter will work if you don’t use peanuts)
· 1 cup
honey
· 4
teaspoons vanilla
· 2 cups 5-grain
cereal (oatmeal will do in a pinch!)
· 1/2 cup
whole wheat flour
· 1/2 cup
ground flax seed (or an additional 1/2 cup flour)
· 1 cup
unflavored or vanilla protein powder (dry milk can be substituted)
· 4
teaspoons ground pumpkin pie seasoning
· 1
teaspoon baking soda
· ½ teaspoon
baking powder
· 1 cup
dried cranberries or raisins
· 1 cup
chopped walnuts (any nut can be used, or it can be omitted all together)
Directions:
1. Preheat
the oven to 350°F. Prepare 2 cookie sheets with sheets of parchment paper.
2. In a
large bowl, stir together the banana, peanut butter, honey, and vanilla.
3. In a
small bowl, combine the cereal, flour, flax seed, protein powder, pumpkin pie
seasoning, baking soda and baking powder.
4. Stir
the cereal mixture into the banana mixture until combined. Stir in the cranberries
and walnuts.
5. Using a
¼-cup measuring cup, drop mounds of dough 3 inches apart on the prepared cookie
sheets. With a thin metal or small plastic spatula dipped in water, flatten,
and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
6. Bake,
for 14 to 16 minutes or until browned. Transfer to wire racks to cool
completely.
7. Store
in an airtight container or resealable plastic bag for up to 3 days, or freeze
for up to 2 months. Thaw before serving.
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