Thursday, October 2, 2014

Banana Breakfast Cookies

Cookies for breakfast?

My toddler asks for them nearly every morning.

Apparently, this is something I did too, so my mother tells me. The apple doesn't fall far from the tree, as they say. Although this time it might be the banana.

I say, if you maintain some nutritional value, why not? We'll call them cookies even if they are -- gasp! -- good for you.

They're perfect for busy mornings. You can even freeze them and defrost for a few seconds in the microwave if you want to make a large batch. And it is the great way to use up those brown bananas on the counter-top. Enjoy with a cup of tea or a glass of milk!

Banana Breakfast Cookies
adapted from Eat, Live, Run

3 ripe bananas, smashed
1/4 c. coconut oil, melted
1 t. vanilla extract
1/4 c. maple syrup
1/2 c. oat bran
1 c. rolled oats (not quick-cooking)
1 c. whole wheat flour
1/2 t. baking powder
1/2 c. shredded coconut
1/2 c. walnuts

Preheat oven to 350 degrees F. Mix together bananas, coconut oil, vanilla, and maple syrup. Add dry ingredients to the top and mix together well. 
Divide into 12 large scoops onto 2 greased cookie sheets. Bake for 15 minutes.

Makes 1 dozen.

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