Breakfast Cookies

I've never been one with a sweet tooth.  However, during my pregnancy, all I wanted was sweets.  I was hoping it would go away after Brayden was born.  Unfortunately, it hasn't.  So in an effort to eat "healthy sweets", I searched for healthy cookies.  I came across these breakfast cookies and was not disappointed.  They're larger than a normal size cookie and thus, fill you up.  There's several ingredients, but don't let that intimidate you.  They're delicious and easy to make.  See the recipe below.  Enjoy!

xoxo, Jen

Breakfast Cookies

makes about 12-16 cookies

1 large egg

1/4 cup loosely packed brown sugar

2 teaspoons vanilla extract

1 medium ripe banana, mashed

1 1/2 tablespoon honey

1/4 cup unsalted butter, melted and cooled

1 1/2 cups whole wheat pastry flour

1 cup old-fashioned oats

2 tablespoons ground flaxseed

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 teaspoon baking soda

2 tablespoons peanut butter, melted

1/2 cup chocolate chips

1/4 cup dried cherries (or dried fruit of your choice!)

Preheat oven to 350 degrees F. In a bowl, mix flour, oats, salt, baking soda, cinnamon and flaxseed together, then set aside.

In a large bowl, whisk egg and sugar together until smooth. Add in vanilla, mashed banana, melted and cooled butter and honey and mix until combined and somewhat smooth (it’s okay if banana chunks remain).

Gradually add in dry ingredients, mixing gently with a large spoon until the batter has come together. Stir in melted peanut butter. Lastly, add chocolate chips and cherries, mixing until distributed.

Using a 1/4 cup measure, an ice cream scoop, or even a large spoon, drop dollops of batter onto a nonstick baking sheet, placing them about 2 inches apart. 

Bake for 10-12 minutes, or until set and lightly golden around the edges. Cookies will not spread much and will probably hold their form, but get a bit puffy and fat.