"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 made them just like the recipe said first time and they were delicious. Second time I doubled the batch and reduced the chocolate chips in half and added chopped pecans instead. I took another reviewer's suggestion and used canned pumpkin instead of the bananas. Also added cinnamon and a little nutmeg. They were even better!
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.
Great go-to recipe. Don't bother with egg whites - just use the whole egg. Kids want me to try it next time with dried blueberries and white choc chips. Will try that next time.
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!
* 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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