Ten years ago I couldn’t imagine a life that necessitated rules like, “You are only allowed to spit outside the house, and pick your nose inside the house.” And I couldn’t have known that I’d be sneaking healthy food into my children with clever marketing and techniques more appropriate for public relations than running a family.
But all things in life seem to intersect at some point, and I am where I am, feeding wild monkeyboys with whatever I can, trying to interrupt the cereal-pancake cycle of breakfast. So why not Breakfast Cookies? After all, the only real difference between a muffin and a cupcake and a cookie is some combination of height, frosting and marketing, no?
So I found this recipe on CD Kitchens (you’ll recognize the picture as mine), and adapted it slightly. It’s good, certainly healthier than a lot of the stuff we call breakfast food (purple & blue poptart, anyone?), and boy did I feel like a rock star of a mom when I heard the boys bragging that they were eating Cookies For Breakfast.
Banana-Oat Breakfast Cookies
Adapted from CD Kitchen, as submitted by Kasie of Milwaukee
- 1/2 cup sunflower butter or tahini (the original calls for peanut butter, but using one of these will let you bring them into a nut-free zone)
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ripe medium bananas, mashed
- 1/4 c. pureed squash or pumpkin
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup ground flaxseed
- 2 cups rolled oats
- 1 cup dried cranberries, raisins, or chopped dried apricots
In a large mixing bowl, beat peanut butter and butter with electric mixer 30 seconds. Add brown sugar; beat until combined. Beat in egg and vanilla until mixed. Beat in bananas, baking soda and salt.
Mix in flours and flax. Stir in oats and dried fruit. Drop by 1/4-cup measure 4 inches apart onto ungreased cookie sheets. Spread to 3-inch rounds.
Bake in 350F oven 15 to 16 minutes, or until edges are browned. Let stand 1 minute. Remove; cool on wire racks. Serve in 24 hours or freeze.