"If it looks like a cookie, tastes like a cookie, then it must be a cookie!" said Cookie Monster on Sesame Street. It is… sort of. This is a breakfast favorite in our house. Little does my family know that these cookies have protein, fiber, vitamins, minerals, and omega 3s. Sssssshhhhhhhhh! Don’t tell them!
If you are thinking that you don’t have time to “bake” one more thing, hear this: prep work for this recipe is about 7 minutes and the oven does the rest. I throw all the ingredients in the mixer while I cook dinner and they bake while we eat! How easy is that? Much easier than dragging my kids to the grocery to pick up breakfast items I tell you.
This recipe makes 12 big cookies.
Ingredients:
1/2 mashed banana (about 1 large)
1/2 cup natural peanut butter (or non peanut)
1/2 cup honey
2 tsp vanilla
1 cup rolled oats
1/4 cup whole wheat flour
1/4 cup ground flax seed (or an add’l 1/4c flour)
1/4 cup nonfat milk or vanilla protein powder (+2TB of water if dough is too thick)
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 cup dried cranberries or raisins
Directions:
1. Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
2. In a large bowl, stir together banana, peanut butter, honey, and vanilla.
3. In a small bowl, combine oats, flour, ground flax, milk powder, cinnamon, and baking soda.
4. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
5. Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on 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, one sheet at a time, 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.
Enjoy!
