Breakfast cookies

I created this recipe in order to have something healthy and easy on hand for those hectic mornings.

1 c. (old fashioned) oats, pulsed into fine powder in blender or processor
3/4 c. oats
1/4 c. wheat germ (optional)
1 tsp. pumpkin pie spice
1 c. pumpkin purée
1 medium banana, sliced
1 tsp. vanilla
2 Tbsp. honey
2 eggs
Pinch salt
1/4-1/2 c. water
1/3 c. butterscotch chips (optional)

In blender, pulse 1 c. oats into fine powder. Transfer to mixing bowl; add remaining oats, wheat germ, and pumpkin pie spice. In blender add banana slices, vanilla, eggs, pumpkin purée, and salt. Pulse until banana is incorporated. Add a little bit of water and blend until smooth- you want the liquid to be about the consistency of a runny pudding. Add wet to dry and stir to combine. Drop dollops of batter about 3 Tbsp in size, and press with back of spoon to spread out in a cookie shape (these cookies don’t rise and spread like traditional cookies). Bake about 20 minutes in a 350 degree oven. Let cool 10 minutes before eating or cool completely before storing in an airtight container.

For an even healthier option, replace the two eggs with 2 Tbsp. of unsweetened applesauce.



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About menuplanningmama

I am a mother of two, and like many people today, I am also a military wife. Between my husband's work schedule and having two children who are only 20 months apart in age, it is very important to me that my family eat well and that it doesn't take hours out of my life. Menu planning has enabled my family to save money and eat better (which is important to me as a nursing mother). And eating better has great side effects: weight loss!

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