Recipe by Amanda Leilani
"Yummy breakfast cookies!"
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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
Okay but wouldn't make again.
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!
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 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.
I like how it is so versatile. I made it following the recipe but next time I think I will try pineapple and orange zest with white choc chips. I like the pumpkin idea too.
* 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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