I always have ripe bananas around and they typically find their way into one of my breakfast cookie concoctions. This tasty recipe is my latest, and it's flexible depending on what ingredients you have on hand. While I call these breakfast cookies, I actually eat them as a snack during the day when I need a pick me up. They are a nutritious heart healthy snack packed with vitamins, protein, and fiber--plus the nibs add antioxidants and crunch. You could add additional nuts or seeds if you prefer a heartier breakfast cookie.
Makes 12-14 breakfast cookies
Ingredients:
1 cup rolled oats
1/3 cup oat bran (sub with wheat bran, quinoa flakes, OR increase oats by 1/4 cup and ground flax to 2 tbsp)
1 tbsp ground flax
2 tbsp cacao nibs (or Lilys chocolate chips)
2 tbsp dried cranberries (or other dried fruit such as dried blueberries, raisins, currants, apricots, etc.)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (or spice(s) of choice)
2 large ripe bananas
2 tbsp date syrup or maple syrup
3 tbsp peanut butter or other nut/seed butter (I like the peanut butter/banana mix but have also used pumpkin butter and added pumpkin seeds-yum!)
1 tsp vanilla extract
Optional: 2 tbsp nuts or seeds
Instructions:
Preheat oven to 375 degrees.
Mix dry ingredients together (oats through cinnamon) in a medium sized bowl.
Place bananas, syrup, nut butter, and vanilla in a Cuisinart or food processor and blend until smooth. Pulse in the dry ingredients until lightly mixed (alternatively, pour the wet ingredients into the dry and stir to combine).
Use a cookie scooper to scoop mixture onto a parchment lined baking tray.
Bake for 12-15 minutes or until lightly browned. Store in fridge or freezer.
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