Breakfast Cookies

Breakfast Cookies

We’re new to this school thing. We are also new to being somewhere on time before about 9 am. Luckily the little one has always been early to bed and early to rise. The arrival of school brought no angst about waking early. It did mean a set amount of time to get everything done before 730am. One thing I’ve chosen to do is limit the boy’s breakfast choices. We started with either toast with peanut butter or …..Actually I don’t even remember that other option. Anyway…The brand of peanut butter in the house currently is really gloppy and drippy. It didn’t take long for us to move on. I made a version of our brown cookies, but for some reason that batch was so crumbly that half of each cookie was on the floor at the end of the meal. No thanks. So….I went back to another recipe that had basically the same ingredients but with banana as a binder. Success! Nutritious. Less mess. Happy well fed boy ready for school.

To be fair these really aren’t cookies, right? We call them cookies to entertain the boy, but I would consider them more nutritious than most breakfast bars or such. I keep them in the fridge because I made enough for the whole week. Three or four cookies seems to be his serving size.

Breakfast Cookies
Serves: 6-8
  • 2 ripe bananas
  • ¾ cup peanut butter
  • 1 TB coconut oil
  • 2 TB honey
  • 1 tsp vanilla
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup chocolate chips (optional)
  • 2½ cup oatmeal
  1. Mash bananas with a fork. Add peanut butter, coconut oil, honey, vanilla, salt, and baking powder. Mix until combined. Add oatmeal. Mix until combined. Add chocolate chips. Mix until just incorporated.
  2. Scoop tablespoon sized balls onto cookie sheet. Optional: Line with parchment paper. Using wet hands flatten slightly. Bake at 350 for 12-14 minutes.

The whole batch cost approximately $3. (I always err on the high side.) That means each breakfast comes in around $0.50 tops.

Notes: I used natural creamy unsweetened peanut butter and vegan mini chocolate chips. I cooked these the full 14 minutes.


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