Breakfast Cookies

Sometimes, I run out of the door without eating or I'm looking for a nutritious mid-morning snack.  Either way, these babies fill the need.

The great thing about this recipe is that it's very adaptable.  If you don't like cranberries, throw in some dried cherries, not a fan of coconut, leave it out.

This recipe comes from The Alchemist - www.http://alchemybaking.blogspot.ca.  However, the recipe below has been modified.

I admit that they are not the most "glamorous" to look at,
but they sure do taste good.  Added bonus - they're good for you!

Ingredients

4 large very ripe bananas (previously frozen is fine, just thaw them first)

2 cups oats-old fashioned or quick,(but not instant) - grind 1/2 cups into a fine powder in a blender 

1/4 ground flax seed or wheat germ

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

2 tsp vanilla

1/2 cup honey or maple syrup

1/2 cup pumpkin seeds

1/4 cup sunflower seeds

1/2 cup dried blueberries

1/2 cup dried cranberries
more oats, not ground, if needed about 1/2 cup

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Directions

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Preheat the oven to 350 degrees Fahrenheit, (160 degrees Celsius)

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In a large bowl mix together the dry ingredients, the ground oats, the baking soda, salt and cinnamon.

Using the same blender you used to grind the oats, puree the bananas. (you can also just mash the bananas, either way works well.) Add the mashed or pureed bananas, the vanilla and the honey or maple syrup (if you are using it.) Mix it all together.

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Add most of the fruit and seeds, reserving some to place on the tops of the cookies before baking, if desired. 

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Now check the consistency of the batter/dough. If you used the honey, or maple syrup, you will probably need to add more oats (not ground) about 1/2 cup. You want it to be the consistency of soft cookie dough, not too stiff. You want to be able to scoop it onto cookie sheets and have it not spread out.

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Scoop the cookie dough onto cookie sheets lined with parchment  using an ice cream scoop or large tablespoon.

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Bake for 14-18 minutes, or until done in the middle. Store in an airtight container when cool. Wrap them individually with Saran wrap and place in a Zip top bag in the freezer if you wish. They will keep in the freezer for months.

Notes:  

• Next time I will use dried cherries in place of the cranberries and add about 1/2 cup of coconut to the mix.
• I freeze my leftover bananas and use them as needed.  I always have at least 1/2 dozen frozen bananas on hand, so they're handy when the mood strikes.