Now that my schedule is super busy with full-time work and full-time school, I don’t have my evenings free to prep and make dinner. Classes start immediately after work so dinner hasn’t been earlier than 9:30 pm this past week. It kills me.
Luckily, I’ve got my breakfast cookies. Yes, they’re called Breakfast Cookies, but I find that a few of these about an hour into class will tide me over until I get home. I also have one or two of these as snacks in between breakfast and lunch. Never used these mainly for breakfast before.
Julie from Table for Two pinned the following Breakfast Cookie Recipe that I based my breakfast cookies off of. I decided to bake a few when I noticed that my bananas were extremely ripe. I’m glad I did!
2 ripe bananas
⅓ cup applesauce (Substituted with raspberry applesauce that my August 2012 Foodie Penpal sent me!)
2 cups uncooked oats (Used Old Fashioned Quaker Oats)
¼ cup milk (Substituted with Silk Vanilla)
1 teaspoon vanilla extract
1 tablespoon sweetener of your choice (Used local wildflower honey)
½ cup each addition of your choice
1. Preheat the oven to 350 degrees F. Prep your cookie sheet. I greased the sheet with butter, but feel free to use parchment paper or silicone mats, etc.
2. Mash the ripe bananas. I left a few lumps to chew on later.
3. Mix in the applesauce, oats, milk, vanilla extract, and sweetener of your choice until combined.
4. Allow the mixture to sit for 5 minutes so that the oats become hydrated.
5. Add your additions. I added ½ cup of dried cranberries, ½ cup of toasted almond slivers and ½ cup of toasted pecans.
6. Scoop about a tablespoon worth of dough onto the cookie sheet and bake for about 16-20 minutes. Mine had to bake for about 17 1/2 minutes. Allow to cool completely before storing.
These might not look appetizing and are only naturally sweet from the bananas, applesauce, and honey, but they aren’t meant to be sweet like regular cookies! I loved the chewiness of these cookies and loved the extra crunch from the nuts.
Now that these are almost gone, I can’t wait to bake these again to see what other versions I can make! Hm, maybe coconut, macadamia nuts, and chocolate chips…