Saturday, September 8, 2012
Summer will be ending soon, and it’ll be that time of the year again—Back to School! Last year, I send this little guy back to school after the summer break. This year around, I’m sending both my Little Boy and my Baby Girl back to school. Since they both attended the summer session, their summer break were rather short.
What is the best way to jump start a back to school morning? How about cookies for breakfast? Oh yeah. I’m sure your kids would appreciate that, any time of the year and not just for back to school. For all those health conscious parents out there, don’t worry, you’re packing some wholesome goodness for your kids in these awesome Breakfast Cookies. These Breakfast Cookies are sugar free, egg free, flour free, and worry free. Plus, you can make a batch without any special equipment in about half an hour. Of course, I baked these the night before, not the morning of the first day of school.
Want to come into the kitchen with me to bake up a batch? Come on over.
1) In a medium mixing bowl, mash 2 ripe bananas with a fork (I’m telling you, it’s the best way to use up those ripe bananas! hehe…)
2) Until they look like this
3) Add the oats, cranberries, coconut oil, vanilla extract, mini chocolate chips and kosher salt. Mix until well incorporated. Allow the batter to sit for 5 to 10 minutes.
4) With a mini ice cream scoop (about 1 tablespoon), place the batter onto a Silpat or parchment paper lined baking sheet. Bake for 20 to 25 Minutes, or until the edges are golden brown.
Simple enough, right? You can store the baked cookies in the fridge or in the freezer for later enjoyment. The edges of these cookies are slightly crisp and the center is moist and chewy. I absolutely love them.
You know what else is good? Dunk them in the milk! Oh yeah. These are the best, yet simple, healthy and yummy breakfast ever! Best of all, your kids will go crazy about them and you would feel great letting them indulge with these Breakfast Cookies. I hope you all have a smooth and happy Back to School week.
Breakfast Cookies: (Printable Recipe)
(Makes 24 Cookies)
2 bananas (preferably ripe or spotty bananas)
1 1/2 cups old fashioned oats
3/4 cup dried cranberries
2 tablespoons coconut oil
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 teaspoon kosher salt
Preheat oven to 350 degrees. In a medium mixing bowl, mash the bananas with a fork. Then, mix the remaining ingredients into the bananas until well combined.
Allow the batter to sit for 5 to 10 minutes. With a mini ice cream scoop (about 1 tablespoon), place the batter onto a Silpat or parchment-lined baking sheet.
Bake for 20 to 25 Minutes, or until the edges are golden brown.