Cookies for Breakfast? On your mark, get set, GO…

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“Ladies and Gentlemen, start your engines!!!”  Back to school – TODAY!!!  I don’t know about you – but as much as I can’t wait for the summer to begin, I am always just as anxious for September.  I crave routine – in all areas of my life.  My bedtimes, my workouts, and even my meals.  I love to set expectations in my head for how the day is going to go and “check, check, check” as the day goes along.  YAY September – lets get into the groove again!

Every fall, I try to start fresh with some new recipes, cool fun lunch ideas (see Danni’s post from last week)  and new additions to the dinner rotation.  Lets be realistic – this usually doesn’t last too long!!  In my head the plan is all homemade snacks all the time, but who am I kidding?  At some point, I am pulling out the Lara Bars and calling it a day!   But every year, there is a handful of recipes that really stick and become the new “go-to.”   If I am honest, they are the recipes that have ingredients that I always have on hand and the ones that don’t take long to make.

I know you have heard this before, but REALLY – freeze those bananas.  Those over ripe, disgusting smelling, compost ready bananas are perfect for baking!

I have long been a fan of Sweet Potato Chronicles  They have a great, fun blog with a real focus on school age kids and lunches as well as quick nutritious breakfasts and dinners.  I stumbled across their first cookbook quite a few years ago and then last year they put out a second.  I highly recommend them. 🙂  The recipe I want to share with you today is from their first book and is one of those recipes that just stuck.  I make a few changes to mine – I like adding some cinnamon or even nutmeg or a little ginger which allows me to reduce the maple syrup.

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I am a sucker for a great cookie at any time of day – and if I can eat a cookie for breakfast guilt free?  Well, I am totally on board.  In my experience, not many kids have met a cookie they didn’t like either, so I call it a win on all fronts.

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These cookies are just sweet enough – loaded with healthy fat, protein and FIBRE!   As much as I like to make this recipe gluten free, I really do enjoy baking with SPELT FLOUR as well.   Baking with spelt adds more protein to the cookie.   It also increases the fibre (although the flax also does the trick) and has a surprising amount of magnesium – which is a nice addition for a young athlete.  Nunweilers is my fav. and easily found in grocery stores or on Amazon.

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These cookies are perfect for breakfast because they are larger in size, and perfect for grab and go out the door.  You could add some yogurt if you like, or a piece of fruit – but I guarantee, one of these suckers will keep them satisfied until the next meal.  If you are looking for more of a snack option, you can make them little and of course, if you wanted to add in some “treats” like dark chocolate chips or dried fruit, who am I to judge?

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Cookies for Breakfast

  • Servings: makes about 10 cookies
  • Difficulty: easy
  • Print

ADAPTED FROM SWEET POTATO CHRONICLES

1 really ripe banana

1 egg

1/2 cup almond butter, or peanut butter, or sunflower butter if you want it school friendly

1/3 cup maple syrup (I tend to go even lighter on this if my bananas are really ripe)

1 teaspoon vanilla extract

1 cup spelt flour (or gluten free flour with xanthan gum)

1 cup oats (I use gluten free)

1/2 cup shredded, unsweetened coconut

1/4 cup flax meal

1 teaspoon cinnamon – or even a mix of half cinnamon / half nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Preheat the oven to 375 F.  Line your baking sheets with parchment.

In a mixing bowl, mash up your banana and then add the egg, nut butter, syrup and vanilla.  Blend away with your mixer or if you need an extra arm workout – go for it!

In a separate bowl – mix your dry ingredients (flour, oats, coconut, flax, baking powder, spices and baking soda.

Add the wet ingredients to the dry slowly incorporating until mixed well.

Using a 1/2 cup measure, scoop batter on to the cookie sheets – leaving room between the cookies (about 2 inches).

Bake for 12 – 14 minutes until the cookies are golden.  When cool enough to touch, transfer over to wire rack to cool completely.

Store in an airtight container, or in the freezer!

and I’m sure no one would punch you in the face if you wanted to double the recipe either…

I made a few batches of these last week in anticipation that the switch to schedules and early wake up times might be a little overwhelming for all the hormones currently residing at my house…

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Hope it is a great day back – for them – but mostly for you 🙂

As always, comment, tell you friends about us, and visit us every Tuesday to see what were up to!

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