Like a cross between a scone and a cookie—but healthier than either! These hearty, portable breakfast cookies get most of their sweetness from ripe bananas, with a little extra help from some brown sugar. And since they’re loaded with fiber from the oats and whole wheat, they’ll keep you and your child satisfied all morning.
Active time: 10 minutes
Total time: 30 minutes
3 large ripe bananas
1/2 cup dark brown sugar
1/3 cup safflower oil
1 tablespoon ground flaxseed whisked with 2 tablespoons warm water
1 teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 cup rolled oats
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup walnuts, chopped
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, add the bananas and mash well with a fork. Add the brown sugar, oil, flaxseed mixture, and vanilla extract and whisk well to combine.
- In a medium bowl, add the flour, oats, cinnamon, ginger, baking powder, salt, and nutmeg, whisking well to combine.
- Working in three batches, add the dry ingredients to the wet ingredients, mixing well with each addition. Fold in the walnuts.
- Scoop 1/3 cup of the dough onto the baking sheet, using your fingers or the back of a spoon to form a rounded top. Repeat with the remaining dough.
- Bake for 20 to 22 minutes, or until the breakfast cookies are just beginning to brown around the edges. Allow to cool at least 5 minutes before serving, or store the completely cooled breakfast cookies in an airtight container for up to 3 days.
Per breakfast cookie: calories 288, fat 12 g, protein 5 g, carbohydrates 50 g, dietary fiber 6 g
Reprinted from KIWI Magazine