Breakfast Cookies

Mar 16th

This recipe was developed entirely by my co-worker and myself! I was mostly just the taste tester though 🙂

 Of all the recipes we make here at school, this is the recipe I make the most at home. My husband is pretty much obsessed with them. Reason being, they are cookies that are HEALTHY. That is correct. These cookies are healthy.

 Quaker actually has a version of these on the market. Why would you buy something packaged and packed with preservatives, when you could make it fresh yourself and tailor it EXACTLY to your taste?

 One big reason people skip breakfast is because they say they don’t have time. This really means that they’d rather sleep ten minutes extra. Even if sleeping is your lame excuse, breakfast is still easy to make happen! Make a batch of these babies on a Sunday afternoon and put them in a big gallon freezer bag on your counter or in your pantry. Grab a few on your way out the door in the morning! They have complex carbohydrates and protein which is the perfect breakfast combo. Enjoy!

 

 Ingredients:

 

¼ c. + 2 tbsp. peanut butter

2 tbsp. butter, softened

¼ c. + 2 tbsp. packed brown sugar

1 egg

½ tsp. vanilla

1 ripe medium banana, mashed *

¼ tsp. baking soda

1/8 tsp. salt

¼ c. plus 2 tbsp. all purpose flour

¼ c. plus 2 tbsp. whole wheat flour

2 tbsp. toasted wheat germ

1 c. rolled oats

¼ c. dried fruit (raisins, cherries, craisins)

¼ c. bittersweet chocolate chips

*And I mean RIPE, people. As a banana ripens the starches turn to sugars. The grosser the banana, the BETTER for baking. I was very happy to see these nasty nanners this morning!

 

To mash this banana, unpeel it, place it on a plate, and mash well with the back of a fork.

Directions: 

1) Preheat oven to 350 degrees. In a large mixing bowl, beat peanut butter and butter with electric mixer 30 seconds or until combined. 2 tbsp. of butter is a very VERY small amount of fat for a cookie. Usually to make this amount of cookies a recipe will call for 8 tbsp.—which is a whole stick!

 2) Add brown sugar; beat until combined.

 

 3) Beat in egg and vanilla until mixed.

 

 

 

 4) Beat in bananas, baking soda, pumpkin pie spice and salt. What is pumpkin pie spice? It is an AWESOME blend of all the spices that go in pumpkin pie! There is cinnamon, nutmeg, ginger and allspice. I have made this at home before. I believe it was 1 tbsp. cinn, 1/2 tbsp. nutmeg and ginger, and 1/4 tsp. allspice.  

5) Mix in flours and germ. You can still use your electric mixer here, but tread lightly. If you over-beat the flour here you will make TOUGH cookies (because the gluten in the flour is developed).

Also, what is WHEAT GERM? It’s super good for you. A “whole grain” has three parts: the bran– or shell, the endosperm– or the white fluffy least nutritious part that they make white flour from, and the germ. The germ is the little heart from which the new plant would grow. It has B vitamins, healthy fats, protein and vitamin E. The reason whole wheat flour is good for you is because the bran and the germ are included, and that is where all the nutrients are!

See the difference in color? The whole wheat is brown because it has the bran and germ in it! Now, why don’t we just use ALL whole wheat flour if it’s so spectacular? Whole wheat flour has less gluten, which is the protein that gives structure to baked goods. With less gluten, the product will not rise as well and will seem denser. It will also have a rough, grainy texture because of the bran and germ in it. Half and half white and whole wheat is a great compromise. You get the health benefits but still a finished product you enjoy.

6) Stir in oats, dried fruit and chocolate.  

 7) Drop by 1/4-cup measure 4 inches apart onto ungreased cookie sheet. If you drop them by 1/4 c. they will be very big. You would probably only need 1 or 2 for breakfast. If you make them smaller you can eat like, 5. More is better sometimes.

These are smaller:

 If they are small you can probably fit 12 on each sheet, 3 by 4. You will make 2 sheets of these, resulting in about 18-24 cookies. When I make these for my husband I make a full batch, which gives him about 40 cookies. He brings them to work and I think averages about 12 a day.

9) Bake in 350 F oven 15 to 16 minutes, or until edges are browned. Remember to “Stagger and Switch” if you are making more than one cookie sheet’s worth.

 10) Let stand 1 minute. Remove; cool on wire racks.  

Below, these were the bigger version.

What’s great about this recipe is the way you can change it up. For instance. Once I experimented and subbed 1/2 pureed pumpkin (Libby’s) for the banana and almond butter for the peanut butter. They were great!

I have tried them with nuts (instead of fruit) such as toasted slivered almonds or walnuts.

You could do ALL chocolate and skip the nuts and fruits all together! I do that a lot too 🙂

Anyways, breakfast is so important that if it takes chocolate cookies to get you to eat it, these are your ticket. Now they do taste “healthy” but its a good healthy, a breakfast healthy. If the high school kids gobble them up the way they do, I am sure you will love them too!

 

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