Breakfast Cookies

Breakfast is my favorite meal of the day.  It’s even better when it’s cookies.  My kids agree – they love these breakfast cookies.  Probably because it’s COOKIES!  For breakfast!  Don’t worry, they have some good-for-you stuff in them too, so you don’t have to feel too guilty about feeding the kiddos cookies for breakfast.

Breakfast-Cookies

 Ingredients:

  • Nonstick cooking spray
  • 1 large banana, mashed (1/2 cup)
  • 1/2 cup chunky peanut butter
  • 1/2 cup honey
  • 1 tsp. vanilla
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/4 cup nonfat dry milk powder
  • 2 tsp. cinnamon
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup dried cranberries or raisins (or any dried fruit – I’ve used mixed berries that were so tasty!)

Here’s what you do:

Preheat the oven to 350 degrees. Lightly coat 2 cookie sheets with spray; set aside.  In a large bowl, stir together banana, peanut butter, honey, and vanilla.  In a small bowl, combine oats, flour, milk powder, cinnamon, baking soda, and salt.  Stir the oat mixture into the banana mixture until combined.

Breakfast-Cookies-(7)

Stir in dried cranberries or raisins.

Breakfast-Cookies

Using a 1/4 cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.  If you like a flatter cookie you can use a spatula dipped in water to flatten and spread each mound until about 1/2 inch thick.  Bake, one sheet at a time, for 14-16 minutes or until browned.  Cool on a wire rack.  Store in an airtight container or re-seal-able plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

Breakfast-Cookies

I like making the dough at night and then just baking them up in the morning.  Nothing gets the kids out of bed like the smell of cookies baking!  

Printable Breakfast Cookies Recipe:

Breakfast Cookies

Breakfast Cookies

Ingredients

Nonstick cooking spray

1 large banana, mashed (1/2 cup)

1/2 cup chunky peanut butter

1/2 cup honey

1 tsp. vanilla

1 cup rolled oats

1/2 cup whole wheat flour

1/4 cup nonfat dry milk powder

2 tsp. cinnamon

1/4 tsp. baking soda

1/4 tsp. salt

1 cup dried cranberries or raisins (or any dried fruit- I've used mixed berries that were so tasty!)

Instructions

  1. Preheat the oven to 350 degrees. Lightly coat 2 cookie sheets with spray; set aside.
  2. In a large bowl, stir together banana, peanut butter, honey, and vanilla.
  3. In a small bowl, combine oats, flour, milk powder, cinnamon, baking soda, and salt. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
  4. Using a 1/4 cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a spatula dipped in water, flatten and spread each mound until about 1/2 inch thick.
  5. Bake, one sheet at a time, for 14-16 minutes or until browned. Cool on a wire rack.
  6. Store in an airtight container or re-seal-able plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
http://www.layers-of-learning.com/breakfast-cookies-recipe/

These were seriously so tasty. . . you’ve got to try them.  Who wouldn’t love a healthy breakfast cookie?

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3 Responses to Breakfast Cookies

  1. Carole says:

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

  2. Carole says:

    Karen, , thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and am blown away by all the great ideas! Cheers

    Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?

  3. Yummo! These look really great. Thanks.
    Kol Toov (all good things),
    Marnie

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