Tuesday, March 29, 2011

Banana Breakfast Cookies

Made these for the week for the kids and to freeze, also for a snack for M's school tomorrow and they are insane! So healthy but DELISH

Banana Breakfast Cookies
4 large very ripe bananas (previously frozen is fine, just thaw them first)
2 cups oats-old fashioned or quick,(but not instant)- ground into a fine powder in a blender (I used a magic bullet)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 tsp vanilla
1/2 cup honey or maple syrup-optional depending on the level of sweetness you desire (I used 1/2C raw organic local honey, nom nom nom)
1/2 cup chopped walnuts-or any chopped nuts (used walnuts)
1/2 cup chopped dates-or other dried fruit (I actually used 1/2C choc chips. Sorry, not a dried fruit fan and neither are my kids. So much sugar anyways, might as well just add choc chips instead LOL)
1/2 cup sunflower seeds-or pumpkin seeds (i did sunflower)
more oats, not ground, if needed about 1/2 cup
****I also add some ground up flax, about 1/4C, and a tad bit less of the extra oats
Preheat the oven to 350 degrees Fahrenheit,
In a large bowl mix together the dry ingredients, the ground oats, the baking soda, salt and cinnamon.
Using the same blender you used to grind the oats, puree the bananas. (you can also just mash the bananas, either way works well.) Add the mashed or pureed bananas, the vanilla and the honey or maple syrup (if you are using it.) Mix it all together.
Add most of the nuts, dates (or other dried fruit) and seeds, reserving some to place on the tops of the cookies before baking, if desired. (This isn't necessary, it just highlights the ingredients, which is nice if someone beside you is eating them, they will be able to see what's inside.)
Now check the consistency of the batter/dough. If you used the honey, or maple syrup, you will probably need to add more oats (not ground) about 1/2 cup. (Also if you pureed the bananas, your dough will be more wet) You want it to be the consistency of soft cookie dough, not too stiff. You want to be able to scoop it onto cookie sheets and have it not spread out.
Scoop the cookie dough onto cookie sheets lined with parchment or a Silpat liner, using an ice cream scoop.
Bake for 14-18 minutes, or until done in the middle. Store in an airtight container when cool. Wrap them individually with Saran wrap and place in a Zip top bag in the freezer if you wish. They will keep in the freezer for months.