I searched around for breakfast cookie recipes. Many have very few ingredients and seem to be more like a blob of oatmeal. I wanted something a bit more cookie like with some flour, an egg, maybe a touch of oil and sweetness.
I found one recipe I liked, but did make my own adaptations. I think the result is tasty and moist. Many recipes had some almonds or almond flour in them and that seemed like a good idea for protein. The almond flavor is certainly present along with the banana and chocolate chips.
Somehow I lived my whole life without using a cookie scoop until now. I actually thought I wouldn't need one. My perspective has changed completely. Using the scoop saves time, allows you to scoop and drop the cookie and keep your hands completely clean. It is a very good idea.
Breakfast Cookie Ingredients:
1/2 cup chopped dates
1 ripe banana
1 large egg
1/4 cup coconut oil
1 1/2 TBSP agave nectar
1 tsp vanilla
1/2 cup whole wheat flour
1/2 cup ground flax seeds
1/2 cup raw almonds (blend into flour/meal)
1 cup oats
1/3 cup unsweetened shredded coconut
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup mini chocolate chips
Blend raw almonds into almond meal/flour. Remove from blender. Blend chopped dates a bit, then add banana and blend some more.
In a large bowl, mix date and banana mixture with egg, melted coconut oil, agave nectar and vanilla.
|Breakfast Cookie Batter|
When well incorporated, fold in mini chocolate chips.
Drop by teaspoonfuls onto lined baking sheets, flattening down a bit with a fork. Bake at 350 degrees for 10-12 minutes until just golden on the edges. Yields 36 cookies.
|Breakfast cookie balls|
|Breakfast cookies flatted with a fork|