Although these breakfast cookies aren't as nutritious as say, a bowl of oatmeal, they do provide a nice source of fiber, protein and iron. I've tried to balance kids' taste for sweet with moms' interest in giving them a healthy start with this breakfast cookies recipe. If you want to up the nutrition ante on these breakfast cookies, replace the mini chocolate chips with raisins, decrease the sugar to 2/3 of a cup, and use 3/4 cup all-purpose flour and 3/4 cup whole wheat flour.
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Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 20 cookies
- 1 large ripe banana (the riper, the better)
- 3/4 cup granulated sugar
- 3/4 cup peanut butter
- 1/4 cup water
- 2 egg whites
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups quick-cooking rolled oats
- 1/2 cup chopped walnuts
- 1/4 cup miniature chocolate chips
- Preheat oven to 350 degrees F.
- In a large mixing bowl, mash banana. With an electric mixer, beat in sugar, peanut butter, water and egg whites until smooth.
- Add flours, baking soda and salt.
- Stir in remaining ingredients. Drop onto a cookie sheet lined with a silicone baking mat (Compare Prices) or a heavy, ungreased cookie sheet. You can make cookies as small as 1-2 tablespoonsful of batter or as large as a quarter-cupful. The nutritional data below is for cookies that are made from roughly 2 tablespoons of batter.
- Bake 14-18 minutes until golden brown on top and set.
Per serving: 248 calories, 13 g fat (2.5 g saturated fat), 0 mg cholesterol, 28 g carbohydrate, 3 g fiber, 12 g sugars, 8 g protein, 0% vitamin A, 1% vitamin C, 2% calcium, 8% iron
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