Thursday, April 19, 2012

Breakfast Cookies

1 1/2 cups whole wheat pastry flour
1 cup old-fashioned oats
2 tablespoons ground flaxseed
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
1/4 cup loosely packed brown sugar
2 teaspoons vanilla extract
1 medium ripe banana, mashed
1 1/2 tablespoon honey
1/4 cup unsalted butter, melted and cooled
2 tablespoons peanut butter, melted
1/2 cup chocolate chips
1/4 cup dried cherries (or dried fruit of your choice!)

Preheat oven to 350 degrees F. In a medium bowl, mix flour, oats, flaxseed, baking soda, cinnamon and salt together, then set aside.

In a large bowl, whisk egg and sugar together until smooth. Add in vanilla, mashed banana, honey and butter; mix until combined and somewhat smooth (it’s okay if banana chunks remain).

Gradually add in dry ingredients, mixing gently with a large spoon until the batter has come together. Stir in melted peanut butter. Lastly, add chocolate chips and cherries, mixing until distributed.

Using a 1/4 cup measure, an ice cream scoop, or even a large spoon, drop dollops of batter onto a nonstick baking sheet, placing them about 2 inches apart. Lightly flatten some. Bake for 10-12 minutes, or until set and lightly golden around the edges. Cookies will not spread much and will probably hold their form, but get a bit puffy and fat.

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