- Hey, it's Dorothy with crazyforcrust.com,
and welcome back to my kitchen.
Today, I'm going to show you how to make breakfast cookies.
Yes, I said cookies that you can eat for breakfast.
This is a little bit healthier.
It's like a muffin, but it's a cookie,
and you can have it for breakfast.
You're not going to want to miss this recipe.
(gentle music)
These cookies were born because I love
having something to eat after I work out,
and I don't want an apple, I want carbs.
I want like a scone or a muffin,
and it seems like counterproductive
to have a scone or a muffin
right after you spend an hour working out, right?
So I created this cookie recipe
that's like a breakfast cookie,
so it's a little bit healthier than a regular cookie.
It has tons of flavor and it's perfect
for that post-workout snack,
but it's also great for kids for on-the-go
or anytime on-the-go in the morning.
My daughter likes these, and she likes to take them
to school with her for breakfast.
So you're not going to want to miss this recipe.
For other delicious deserts and breakfast recipes,
be sure to subscribe to my channel.
Start by using bananas.
Now I love putting bananas in things like baked oatmeal
and breakfast cookies because it adds some sweetness
and it adds some of that oil that you need
without using oil, and it adds a lot of flavor.
So these are banana breakfast cookies,
so we start with bananas.
Now I'm using three really small bananas today,
or you could use two medium ones.
It depends on what size they have at the store.
Just make sure that they're a little bit brown-spotted.
The more brown-spotted, the better.
So if you have extra brown bananas sometime
and you throw them in your freezer,
this is the time to use those overripe bananas.
You want a quarter of a cup of liquid coconut oil.
You can find coconut oil like this
at any grocery store nowadays.
A lot of times it's hard when it comes to you
from the grocery store, especially is it's cold,
if it's winter, it'll solidify more in your cabinet.
So just heat it in the microwave until it's liquid,
and then measure out a quarter of a cup.
Then add peanut butter to the bananas.
I'm using a creamy peanut butter.
You could totally use crunchy if you want.
Mash your bananas with a fork
because we're going to use a hand mixer,
but we need to get the bananas stirred in.
So mash them up with a fork and then mix the banana mixture
until it's nice and chunky and combined.
Add a quarter of a cup of sugar, one large egg,
one teaspoon of baking soda, one teaspoon of vanilla,
and one tablespoon of ground flax seed.
Now ground flax, again, you can find it,
it's usually in the baking aisle at your grocery store.
Sometimes it'll be in the health food aisle.
It comes either as seeds or as ground.
I highly recommend getting ground,
and that way you don't have to crush it yourself.
It contains omega-3s,
it's like a healthier fat serving in it,
it adds some extra fiber and some extra protein
to the recipe, which is why we're using it.
So you're going to mix that together,
and then you're going to add all-purpose flour and oats.
I'm using quick-cooking oats today.
For flour, I'm using all-purpose.
You can use half-and-half, whole-wheat and all-purpose,
or you can substitute one-to-one,
the all-purpose flour for white whole-wheat flour
or gluten-free all-purpose one-to-one flour.
I love the Bob's Red Mill version of it.
It's like a light blue bag.
Once that's mixed, you're going to stir in
mini chocolate chips.
Now you could omit the mini chocolate chips
and use chopped nuts if you want,
but I like adding chocolate
'cause anytime I can have chocolate for breakfast,
I'm in a good mood.
I'm using a cookie scoop for this.
You can use a one or a two-tablespoon cookie scoop,
or you can make these quarter-cupfuls.
So just a matter of how big that you want them.
I'm making them two-tablespoon sized today,
but do them however big you want.
Those onto your cookie sheet,
now they're not going to spread,
so I spray my hands with cooking spray
and then pat them flat a little bit.
Once I have all my cookies on my cookie sheet,
I'm going to bake these at 350 degrees
for about 10 to 15 minutes or until the edges are golden
and they're no longer glistening or look moist on top.
Let them cool a little bit
before trying to remove them from the cookie sheets.
And they're out of the oven,
they're cooled a little bit, look how good they are.
You can see the oats in there.
You can see the chocolate chips.
I can smell the banana.
They look absolutely delicious.
I cannot wait to try these with my coffee.
One of the things I love about making breakfast cookies
is that I can freeze them and then just pull one out,
throw one in my daughter's lunchbox
or leave one out on the counter,
maybe heat it in the microwave to defrost it.
You can make these ahead of time.
I like leaving a bag in the freezer
so whenever an urge for like a muffin hits,
I can grab one of these and be satisfied.
Mm, that flavor,
the banana really comes through.
They almost taste like a cross
between a banana muffin and a cookie,
'cause they have that softness of a muffin
and a little bit of chew like a cookie
from the oats and all that.
These are perfect.
They're a great afterschool snack.
They are awesome for breakfast or for a mid-morning snack.
Your kids are going to love them, you're going to love them,
and I hope you enjoy them.
Make sure to leave me a comment
and let me know what you like to enjoy after a workout.
I'm always looking for great snack ideas.
All right, I'm going to go put these in the freezer
so we have them for breakfast while you keep watching.