Sunday, May 31, 2015

Breakfast Cookies (yes, really!)

I am not sure how I'm going to make it until I have this baby in September.

She feels so high, I can already barely breathe well. If I sit down, I feel like I'm suffocating slowly! Girl needs to drop down a little and give me some space in my lungs...

Anyway, a month or so ago, I made the mistake of buying a package of gluten free cookies to have around as the occasional treat for Declan. Let's just say it didn't take him long to figure out they were in the pantry and pretty soon he was standing at the door all day long demanding COOOOOKIE. (He makes the cutest little duck face to form the 'ooooo' a mini Cookie Monster)

Someone posted this recipe and I had to give it a try. I have to admit they are really good, and my kids have already eaten half the batch. Oops.

Sure, you may not want to make this a regular breakfast but how fun is it to offer a cookie at breakfast and know that the ingredients are pretty darn uh...breakfast-y. And even though they are healthy, you could totally chow on one or two of these for dessert and be just as satisfied.

You'll need:

- 3 large bananas, ripe (peeled, and chunked)
- 1/2 c. creamy natural almond butter
- 1 Tblsp butter (I actually used coconut oil)
- 2 Tblsp honey or maple syrup
- 1 tsp vanilla extract
- 2.5 c. oats  (We used Bob's Mill gluten free)
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
Add ins:
1/2 c. dark chocolate chips/dried cherries/dried cranberries/nuts, coconut flakes, etc
(We used about 1/4 c. dark chocolate chips, 1/4 c. dried cranberries and pecan pieces)

Mash bananas with a fork, add next 4 ingredients and mix well, until smooth.

Add dry ingredients, stir well and then add your chocolate chips, dried fruit and/or nuts.

Bake at 350 degrees on a parchment lined or oiled cookie sheet for 12-14 minutes. Makes about 2 dozen cookies. (via Self)

I will totally be making these again - maybe throwing in some flax or hemp seeds for even more nutritional benefit.

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