Tuesday, March 11, 2014

Breakfast Cookies

I've discovered the perfect breakfast cookie with no typical food allergens for kid.  They are egg free, dairy free, soy free, and gluten free.  Original recipe can be found here:  http://www.examiner.com/article/healthy-baking-banana-oatmeal-breakfast-cookies

  • 2 ripe bananas, mashed until creamy (a food processor works best)
  • 1 cup cinnamon applesauce (for a little less sweetness, use unsweetened applesauce)
  • 2 teaspoons vanilla extract
  • 1 teaspoons cinnamon
  • 1 Tbsp brown sugar
  • 1 1/2 cups old-fashioned oats, uncooked
  • 3/4 cup flax seeds, ground 
  • 1/4 cup chia seeds
  • Optional add ins:  nuts, raisins, craisins, dried apricots, chcoolate chips, butterscotch chips.......and the list is endless :)
  • Preheat oven to 350 degrees and line two cookie trays with parchment paper. (Parchment paper is important to minimize sticking.)
  • In a large bowl, combine the mashed bananas, applesauce, vanilla, cinnamon and brown sugar.
  • Add the oats and ground flax seeds, stirring well. Allow mixture to sit for about 10 minutes to soften the oats.
  • Drop dough on cookie sheets using a small ice cream scoop. Slightly flatten balls of dough to create circles ¼ - ½” thick.
  • Bake for 10-15 minutes, or until cookies are golden and slightly firm. Cookies are chewy, so they will not get crispy edges.
  • Allow cookies to rest on the baking trays for 5-10 minutes before moving to a cooling rack.
  • Makes approximately 16 cookies.