Breakfast Cookies Recipe
These breakfast cookies make a nice change from the ordinary eggs or cereal.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.
Prep Time: 10 minutes
Cook Time: 18 minutes
Ingredients:
- 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
Preparation:
- 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 by the quarter-cupful onto a cookie sheet lined with a silicone baking mat (Compare Prices) or a heavy, ungreased cookie sheet.
- Bake 14-18 minutes until golden brown on top and set.
Per serving: 495 calories, 26 g fat (5 g saturated fat), 0 mg cholesterol, 56 g carbohydrate, 6 g fiber, 23 g sugars, 15 g protein, 0% vitamin A, 2% vitamin C, 4% calcium, 15% iron
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