"Yummy breakfast cookies!" — fahselta
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1 1/2 cups
whole wheat flour
light brown sugar
1 1/2 teaspoons
ripe banana, mashed
this recipe produces around 20-24 cookies...have fun with it by adding your favorite nuts or dried fruit
I substituted 1/2 c. canned pumpkin for the banana and used 3 egg whites instead of 2. Turned out great! I will definitely make them again.
Yummy! I found I can put all the dry ing. + raisins chocolate chips or whatever you want in your cookie, in a 1 qt. ziploc bag. and keep in refrigerator until needed then just pour into a mixing bowl and add "wet" ing. I keep 2 of them in the refrig. I also added 1 tsp cinnamon and nutmeg, I use the whole nut and prob. grate about 1/4 tsp. I also added about 1/2 tsp. more vanilla. I did make 8 BIG cookies. Very filling w/coffee.
I doubled this for breakfast this morning and had enough for two more mornings. I used spelt flour instead of white and maple syrup instead of brown sugar. I also added ground flax and walnuts. This probably does not need any sugar, especially if chocolate chips are used. I definitely will use this recipe again in our breakfast cookie rotation, especially when we have overripe bananas.
Not bad. The chocolate is pretty dominant, in my opinion. These don't flatten much and turn out like little muffin tops packed with fiber. I had to add more applesauce; about 2 tbs; as it wasn't coming together otherwise. 12 minutes makes a soft, chewy cookie. Thanks for the recipe!
This was so yummy.
I used all whole wheat flour and half the sugar and chocolate chips as I'm watching our sugar intake. Used about 1/4 cup of dough per cookie, squashed down to about 1/2" thick. Cookies came out nice and cakey, sweet enough, but will definitely add some cinnamon next time. Overall, good adaptable recipe.
This was great! Tried it today, doubled the recipe and got exactly 32 cookies out of it. They are rather big and quite filling, not exactly what I was looking for but a pleasant surprise!I'll be keeping this recipe around for a while I think! Gave it four stars because I upped the wheat germ by about 3/4 teaspoons and used less salt, but overall great recipe! Thanks for the idea!
* Percent Daily Values are based on a 2,000 calorie diet.
Low Fat Breakfast Cookies
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 40
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