Makes 10 servings
3 large ripe bananas
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
1/2 cup dark brown sugar
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.
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.