Sundays usually get a lazy start around our house that can work into a mid-morning Brunch usually involving eggs of some sort and occasionally Mimosa’s. Since Hubby was working today I missed out on my homemade breakfast and was feeling a bit off because of this. Additionally, I was craving something sweet.
A quick perusal of the fridge revealed a banana that needed to be eaten and 1 egg…..In the bottom crisper drawer (which holds goodies of all sorts) I discovered a bag of chocolate chips with about 1/3 of a cup remaining. Hmm, just enough for my favorite banana cookies.
Yes, I made cookies for breakfast. I justified it by reciting the health benefits of the ingredients to my dog who didn’t really care, she just wanted a taste of whatever might drop on the floor……A Banana – 1 serving of fruit. Nutmeg and Cinnamon – numerous health benefits. Eggs – numerous vitamins, healthy fats and protein. And finally, Oats & Flax Seed – fiber. The other ingredients – not so healthy, but today, I was aiming for something other than a Hostess powdered donut!
The original recipe calls for shortening but I’m a firm believer that butter is better for you than shortening…..check out this great info on butter at Butter Believer.
Banana Oatmeal Chocolate Chip Cookies (print recipe)
Recipe adapted from allrecipes.com submitted by blairbunny
Yield: 48 cookies
Ingredients:
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 cup butter
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup chocolate chips
1 egg
1 cup mashed banana
1 3/4 cup quick cooking oats
1 tablespoon ground flax-seed
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Sift together the flour, baking soda, salt, nutmeg and cinnamon.
3. Cream together with electric beaters, the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and flaxseed. Mix with a spoon.
4. Add dry ingredients, mix well. If the mix is dry add 1-2 Tablespoons water, then add chocolate chips. Drop by teaspoon on ungreased cookie sheet or a pizza stone.
5. Bake for 7-10 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container or sealed plastic bag.
Once these have cooled, make a cup of coffee or pour yourself an ice-cold glass of milk and enjoy!
Continuing with the Banana theme, my Mom spent the night Friday and made Banana Pancakes the next morning…..LOVE her! This super simple recipe calls for 1 mashed banana and 2 eggs beaten (no flour needed) making these gluten-free. We added chopped pecans with a dash of pure vanilla extract and cooked them on the griddle like regular pancakes. We topped them with Rice Syrup and a side of fruit – Again YUM!
Do you have a favorite weekend breakfast? If so, please share!
Have a wonderful week and don’t forget Dave Matthews Band is playing at the Hollywood Bowl this Wednesday – Woo Hoo!