“Cookies” should probably be in quotation marks. But we’ll get back to that in a second.
It’s back to school time for us already. The summer went by so quickly I can’t even believe it’s over. My oldest is now in 4th grade and my boys are starting preschool in a few days. For all of 2.5 hours a week the baby will have me all to herself for the first time ever! (The other 2.5 hours we’ll be at jazzercise like normal).
The weather is still summer like and I expect it will be for a few more weeks yet – which is great because there’s still a ton of stuff on our summer bucket list that we never got to do or only did once. But with school back in session it has brought our household back to the old familiar daily grind. The one punctuated by pick ups and drop offs and afternoon homework. It’s time to get organized and efficient again after a glorious summer of “whenever”.
So this morning I made breakfast cookies. It took me literally 3 minutes to mix them up and 9 to bake them. I’ve never actually attempted anything like this before and they came out quite wonderfully! Cookies normally start with a base of butter and sugar and these cookies contain neither. They are substantial; soft, and cakey, and subtly sweet. A perfect little protein-rich bite to get the kids off to school with good food in their tummies.
Speaking of good food – there are two kinds of “breakfast cookies” out there. There are cookies masquerading as health food and there is healthy food masquerading as cookies. These are definitely in the latter group. Peanut butter, banana, honey, egg, and whole oats make up the bulk of these cookies. They would also be fabulous with some chocolate chips sprinkled in but then, you know, we’d be backsliding into the world of dessert for breakfast. (Which is fine for you and me but not for our children who have to learn stuff during the day :p)
Here they are straight out of the oven. They’re kind of like what you’d get if peanut butter cookies and banana bread had a baby. Does that make sense?
Sorry for the lack of pictures. You know how I said these took sum total 12 minutes to make? That didn’t include taking pictures throughout. But they’re super easy to bring together so I’m sure you’ll be okay. Now get going, I’m sure you have as much to do as I do right now!
Peanut Butter Banana Breakfast Cookies
(makes 1 dozen cookies)
1 over-ripe banana, mashed
1/2 cup creamy peanut butter
3 Tbsp clover honey
1/2 tsp vanilla extract
1/2 cup gluten free oats (can’t wait for the day Quaker can say theirs are, for now they are not)
1/2 cup all purpose gluten free flour mix (or regular flour if you’re not GF)
2 Tbsp nonfat powdered milk
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
In a medium bowl, mash banana and beat together with egg, peanut butter, honey, and vanilla. Combine dry ingredients (you really just want to make sure the baking soda is evenly distributed – I didn’t even get out a second bowl for this) and mix with the peanut butter mixture.
Spoon even mounds of cookie dough onto parchment lined cookie sheet. Mixture will not be as stiff as a traditional cookie dough.
Bake 9 minutes.
Cool and serve.
Makes 1 dozen cookies.