I grew up eating specially designed banana bread pretty every now and again, and it was for all intents and purposes the principle way I would eat bananas. Something about the mitigating warmth and smell of banana bread just feels like home.
Which suggests, my two negligible picky eaters are constantly driving me somewhat nuts concerning sustenance. My most settled, he's a "threenager," which suggests some days he lean towards everything and distinctive days he appreciates nothing. My most young, she's one, and essentially just eats carbs, cheddar and chocolate. I derive the apple didn't fall far from the tree on that one… 😉
I believe your family acknowledges these Banana Bread Breakfast Cookies as much as mine does, and in a perfect world these morning dinner treats will make Mama (and each other individual) bright 🙂
- Dry Ingredients
- 1/2 cup oats (certified gluten-free)
- 1/3 cup oat flour (certified gluten-free)
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup flax seed, ground
- 1/2 cup walnuts, finely chopped
- Wet Ingredients
- 1 cup mashed banana (about 2 large bananas)
- 1 egg
- 1/2 tsp vanilla
- Mix-In's
- 1/3 cup chocolate chips
- Preheat your oven to 375 and line a pan with parchment paper.
- In a large mixing bowl, combine all your dry ingredients and stir together till all is well combined.
- Move your dry ingredients to the sides and create a well in the center of your bowl. Add your wet ingredients into the center and whisk them together, then combine them with your dry ingredients and stir everything in your bowl together till it is all thoroughly combined.
- Add your chocolate chips to the bowl and stir them into your breakfast cookie batter.
- Scoop your cookie dough onto your pan, making about 16 cookies. Press each cookie down lightly so they are more of a cookie shape (as these cookies won't spread much).
- Bake for 9-11 minutes, or till the edges of the cookies are browning and the tops are set.
- Let cool for about 10 minutes and then devour!
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