EASY BREAKFAST COOKIES with Banana

– Hey, it’s Dorothy
with crazyforcrust.com,and welcome back to my kitchen.Today, I’m going to show you
how to make breakfast cookies.Yes, I said cookies that
you can eat for breakfast.This is a little bit healthier.It’s like a muffin, but it’s a cookie,and you can have it for breakfast.You’re not going to want
to miss this recipe.(gentle music)These cookies were born because I lovehaving something to eat after I work out,and I don’t want an apple, I want carbs.I want like a scone or a muffin,and it seems like counterproductiveto have a scone or a muffinright after you spend an
hour working out, right?So I created this cookie recipethat’s like a breakfast cookie,so it’s a little bit healthier
than a regular cookie.It has tons of flavor and it’s perfectfor that post-workout snack,but it’s also great for kids for on-the-goor anytime on-the-go in the morning.My daughter likes these,
and she likes to take themto school with her for breakfast.So you’re not going to
want to miss this recipe.For other delicious deserts
and breakfast recipes,be sure to subscribe to my channel.Start by using bananas.Now I love putting bananas
in things like baked oatmealand breakfast cookies because
it adds some sweetnessand it adds some of that oil that you needwithout using oil, and
it adds a lot of flavor.So these are banana breakfast cookies,so we start with bananas.Now I’m using three really
small bananas today,or you could use two medium ones.It depends on what size
they have at the store.Just make sure that they’re
a little bit brown-spotted.The more brown-spotted, the better.So if you have extra
brown bananas sometimeand you throw them in your freezer,this is the time to use
those overripe bananas.You want a quarter of a
cup of liquid coconut oil.You can find coconut oil like thisat any grocery store nowadays.A lot of times it’s hard
when it comes to youfrom the grocery store,
especially is it’s cold,if it’s winter, it’ll
solidify more in your cabinet.So just heat it in the
microwave until it’s liquid,and then measure out a quarter of a cup.Then add peanut butter to the bananas.I’m using a creamy peanut butter.You could totally use crunchy if you want.Mash your bananas with a forkbecause we’re going to use a hand mixer,but we need to get the bananas stirred in.So mash them up with a fork
and then mix the banana mixtureuntil it’s nice and chunky and combined.Add a quarter of a cup
of sugar, one large egg,one teaspoon of baking soda,
one teaspoon of vanilla,and one tablespoon of ground flax seed.Now ground flax, again, you can find it,it’s usually in the baking
aisle at your grocery store.Sometimes it’ll be in
the health food aisle.It comes either as seeds or as ground.I highly recommend getting ground,and that way you don’t
have to crush it yourself.It contains omega-3s,it’s like a healthier fat serving in it,it adds some extra fiber
and some extra proteinto the recipe, which
is why we’re using it.So you’re going to mix that together,and then you’re going to add
all-purpose flour and oats.I’m using quick-cooking oats today.For flour, I’m using all-purpose.You can use half-and-half,
whole-wheat and all-purpose,or you can substitute one-to-one,the all-purpose flour for
white whole-wheat flouror gluten-free all-purpose
one-to-one flour.I love the Bob’s Red Mill version of it.It’s like a light blue bag.Once that’s mixed, you’re going to stir inmini chocolate chips.Now you could omit the
mini chocolate chipsand use chopped nuts if you want,but I like adding chocolate’cause anytime I can have
chocolate for breakfast,I’m in a good mood.I’m using a cookie scoop for this.You can use a one or a
two-tablespoon cookie scoop,or you can make these quarter-cupfuls.So just a matter of how
big that you want them.I’m making them
two-tablespoon sized today,but do them however big you want.Those onto your cookie sheet,now they’re not going to spread,so I spray my hands with cooking sprayand then pat them flat a little bit.Once I have all my cookies
on my cookie sheet,I’m going to bake these at 350 degreesfor about 10 to 15 minutes
or until the edges are goldenand they’re no longer
glistening or look moist on top.Let them cool a little bitbefore trying to remove
them from the cookie sheets.And they’re out of the oven,they’re cooled a little
bit, look how good they are.You can see the oats in there.You can see the chocolate chips.I can smell the banana.They look absolutely delicious.I cannot wait to try these with my coffee.One of the things I love
about making breakfast cookiesis that I can freeze them
and then just pull one out,throw one in my daughter’s lunchboxor leave one out on the counter,maybe heat it in the
microwave to defrost it.You can make these ahead of time.I like leaving a bag in the freezerso whenever an urge
for like a muffin hits,I can grab one of these and be satisfied.Mm, that flavor,the banana really comes through.They almost taste like a crossbetween a banana muffin and a cookie,’cause they have that softness of a muffinand a little bit of chew like a cookiefrom the oats and all that.These are perfect.They’re a great afterschool snack.They are awesome for breakfast
or for a mid-morning snack.Your kids are going to love
them, you’re going to love them,and I hope you enjoy them.Make sure to leave me a commentand let me know what you like
to enjoy after a workout.I’m always looking for great snack ideas.All right, I’m going to go
put these in the freezerso we have them for breakfast
while you keep watching.