I have been on a cookie-baking marathon over the last two weeks. I really enjoy having a cookie in the morning with my coffee. Doesn’t everyone? I know it’s not healthy, but neither is eating a croissant everyday for 2 months, which is so nice to do in Brussels. So I decided to bake, bake, bake until I came up with a cookie that I could eat and not feel guilty about eating in the morning while drinking my coffee.
This is not going to be a sweet cookie. It’s a breakfast cookie. I really like having four or five (Yes, I eat four or five of them with no guilt) of them in the morning with my coffee and a banana. Place a tbsp. of peanut butter on your plate too for some extra protein. Enjoy.
Recipe adapted from Cookie and Kate’s Low Fat Chocolate Chip Banana Cookies.
Breakfast cookies:
1 cup whole-wheat pastry flour
2 cups mixed oats (I use Dorset Cereals with hazelnuts, brazil nuts, raisins and dates) find a mix that you like.
1 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 tbsp. flaxseed
2 tbsp. unsalted butter, room temperature
1 tbsp. maple syrup or 2 tbsp. brown sugar. I have made them both ways. The brown sugar makes it a tad sweeter. You can also try 2 tbsp. sugar.
1 large egg
1 large banana
1/2 tsp vanilla
· Preheat oven to 350 Fahrenheit (180 Celsius) Line baking sheet with parchment paper
· Whisk together flour, oats, baking powder, baking soda, salt, cinnamon and flaxseed
· Cream together the butter and sugar of your choice.
· Add mashed banana, egg and vanilla extract
· Combine dry ingredients with wet ingredients
· Place about a tbsp. or a little more onto baking sheet. Bake for 10-12min
| 
|
RSS Feed