Breakfast Power Bites
Why have one of those empty-calorie sugary breakfast bars, when you can have a yummy morning treat that is so satisfying you won’t be hungry till lunchtime? Do you have kids that run out the door without something nourishing in their bellies? Bet if you offer them “cookies” for breakfast, they will happily partake without any nagging from you. Fantastic taste, power-packed with great nutrition…everybody wins!
Recipe adapted from: Peanut Butter Banana Breakfast Cookies by My Whole Food Life
Yield: 20 to 24 cookies (depending on desired size)
Recipe adapted from: Peanut Butter Banana Breakfast Cookies by My Whole Food Life
Yield: 20 to 24 cookies (depending on desired size)
Ingredients
Dry Ingredients
- 3/4 cup spelt flour
- 1/4 cup almond flour
- 1 1/4 cups rolled oats
- 1/4 cup ground flax seeds
- 1 teaspoon cinnamon
- 1/8 teaspoon ginger optional
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch salt
Wet Ingredients
- 1 medium ripe banana mashed
- 3 tablespoons unsweetened almond milk
- 1/3 cup unsweetened no-stir almond butter crunchy or smooth
- 3 tablespoons honey
- 1/4 cup unsweetened applesauce
- 1/2 teaspoon pure vanilla extract
- 1/4 cup raisins
- 1/4 cup chocolate chips
- Parchment paper or olive oil spray
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. (Or lightly coat with olive oil spray.)
- In a large bowl, whisk together all Dry Ingredients. In a medium bowl, stir together all Wet Ingredients, combining well.
- Stir Wet Ingredients into Dry Ingredients, just until combined. (Batter will be sticky. If it doesn’t hold together, add a bit more almond milk.) Fold in raisins and chocolate chips. Place heaping tablespoons of batter onto prepared baking sheet, 1-inch apart.
- Bake cookies for 12 to 15 minutes or until lightly browned. Cool on a rack for 10 minutes.
Notes
Make Ahead and Storage Tips: dough may be prepared 1 day ahead. Store covered in the refrigerator. Let dough come to room temperature before forming cookies. (about 20 minutes) Store baked cookies at room temperature for 3 days or refrigerate for up to 3 weeks. Cookies may also be frozen for up to 4 months.
Have fun with these cookies! Don’t hesitate to “mix it up” by using your favorite nut butter such as peanut or cashew. The raisins can easily be swapped out for chopped dates, apricots, cherries or cranberries. Chocolate chips can be exchanged for carob chips, cacao nibs or replaced with chopped nuts such as almonds, pistachios or walnuts.
Kid and grown-up approved! These yummy cookies are great for anytime snacking as well as for tucking into lunchboxes. And if you have ‘lil chefs at home, these cookies would make a fun baking project. So get out the aprons, a mixing bowl and spoon and have a blast!
