I use the term “breakfast cookies” liberally. I mean, who says breakfast has to be healthy? Why are cookies shunned as inappropriate breakfast food, while cinnamon rolls and muffins are embraced? What’s really the health difference between a cookie and a pancake? They’re both round…I might even argue that cookies are better. They’re smaller, and denser, and give you that satisfying something extra when your yogurt just doesn’t quite cut it.
I feel no guilt eating a cookie for breakfast (I was trained by the best). Sometimes a brownie-filled chocolate chip cookie qualifies, but in the case of these chunks of banana-y awesomeness, the more traditional healthy breakfast cookie implication applies.
They have fruit. They have oatmeal and whole wheat flour. They have nuts (aka protein - work with me here!). They go well with coffee. And most importantly, they are delicious!
I found this recipe on For the Love of Cooking, and I’m a huge fan. It tastes like banana bread, but in cookie form. Mine don’t have chocolate chips (I didn’t have any), but I think you should add them. I won’t judge, who doesn’t need some chocolate chunks in their breakfast?
Banana Oatmeal Breakfast Cookies
1 very ripe banana
3/4 white sugar (brown sugar if you have it)
1/4 cup unsalted butter, softened
1 large egg
1 tsp vanilla
1 1/4 cups of whole wheat flour
2 cups quick cooking oats
1 tsp baking soda
1/2 tsp salt
3/4 cup milk chocolate chips (optional)
3/4 toasted walnut or pecan pieces
Preheat the oven to 350 degrees. Place a silpat mat on a baking sheet.
Combine the banana, sugar, butter, egg, and vanilla in a large bowl; beat with a mixer at medium speed until mixed thoroughly.
Mix the salt, baking soda, flour and oats together. Add the oat mixture, chocolate chips, and pecan pieces to the banana mixture and mix well with a spoon.
Drop cookie dough on the baking sheet covered with a silpat mat 2 inches apart. Bake for 15-18 minutes or until golden brown. Cool on racks then serve. Enjoy.