Cookies for Breakfast

Our sink backed up yesterday when I may or may not have tried to shove the entire contents of our fridge down the garbage disposal. Apparently you’re not supposed to put pasta down the drain- what?? Or rice. Or peels. Or coffee grounds. Actually I’m pretty sure that the only thing that is safe for the disposal is water.

Anyway, the point being that I didn’t really cook much today. I took the kids to Chick Fil A for breakfast, had PB&J on paper plates for lunch and then headed to Dixie Lakewood for dinner (where Jack so graciously invited our waiter to come home with us and have popcorn).

However I did bake. Jack and Isla actually napped at the same time today, and I ended up falling asleep on the couch. I woke up with this insane craving for cookies… then realized that I’d fallen asleep with the Cooking Channel on TV and it was playing a Throwdown episode on chocolate chip cookies. Subliminal messages?

There’s a recipe floating around on Pinterest for breakfast cookies that I’d been meaning to try, so I gave it a few tweaks (chocolate! chocolate! chocolate!) and made a batch tonight. There’s still no oil, butter or flour and minimal sugar, so it’s healthy- right?

Banana Chocolate Chip Breakfast Cookies

Adapted from this recipe on Wisebread.com, via Pinterest

Makes 24 cookies

  • 3 very ripe bananas, mashed
  • 2 cups quick oats
  • 1/3 cup apple sauce
  • 1/2 cup milk
  • 1/2 cup dried, unsweetened coconut flakes
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/4 cup dried cherries
  • 1/4 cup raisins
  • 1 Tbs sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt

1. Preheat oven to 350. Line a baking sheet with parchment paper.

2. In a large bowl, stir all ingredients together until well mixed. Allow to sit for about 10 minutes so oats will soften and mixture thickens.

3. Drop by tablespoons onto parchment paper (if you want flat cookies, you might want to mash the dough down with a fork- these cookies don’t spread). Bake for 15-20 minutes. Remove from oven and allow to cool.

Pretty good! They’re REALLY moist so I’ll probably store them in the fridge to keep them from spoiling. Next time I may try to incorporate peanut butter for a little extra protein.

This entry was posted in September 2012. Bookmark the permalink.

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