After perusing Pinterest for the best, yet easiest breakfast cookie recipe, I threw these ingredients together. The results were surprisingly good! These breakfast cookies are moist and chewy, and perfect for small toddler hands. I plan on sending my three year old off with a few of these in his school lunch!
One thing is that I keep my ripe bananas in the freezer. I leave them out to thaw for about 30 minutes. They become soft yet cold which makes the dough tougher and less runny. Something to consider in getting such a nice shape and consistency for the cookies.
Ingredients
2 ripe bananas
1 cup oats
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 cup whole wheat flour
1/8 tsp baking soda
1/8 tsp baking powder
1/8 tsp baking powder
1/4 cup coconut oil
1/4 cup chocolate chips
1. Preheat the oven to 350 F.
2. Put all the ingredients in a mixer.
3. Roll into balls and flatten. They should be about the size of a silver dollar. Place them on a greased cookie sheet for 10-12 minutes, or until the tops are lightly browned.
Makes 16 cookies.
Makes 16 cookies.
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