Grain-Free Breakfast Cookies

Thanks to an observant reader, it came to my attention that I left out the cooking time. I've updated the recipe below.

Are you looking for a quick breakfast meal to start the morning off right? This is my favorite way to start the day. I pair them with a kale smoothie or some fruit.

Grain-Free Breakfast Cookies:
1 banana
1 egg
1-2 tsp vanilla
2 TBS honey
1/2 cup add-ins (you could use chocolate chips, dried fruits, or nuts, or a mixture of all of them)
1 cup natural (organic) peanut butter

* Preheat oven to 325 degrees F with the rack at the very top of the oven; line one non-insulated cookie sheets with parchment paper
1. In a mixer, mash the banana.
2. Add in the egg, vanilla, honey, and add-ins
3. Mix in the peanut butter
4. Doll-up the cookies onto the parchment paper in about 1 TBS scoops; you'll get about 12 per cookie sheet
5. Cook for 10 minutes; then rotate the pan and cook for 5-10 more minutes or until the edges of the cookies are turning golden brown and the bottoms are golden brown.

NOTE: whatever you do, add the peanut butter last or else the batter won't mix together well.

**This recipe does double well. If you double it:
1. Put the oven racks in the top two positions
2. When you rotate the pans at the ten minute mark, also switch the pans from top to bottom racks.

1 comment:

DandW said...

These are delicious with your morning coffee!