Brad likes to call these "RN Jenn's Breakfast Cookies", and they are one of his favorite go-tos for breakfast as well as anytime snacks. I've been making these cookies for years but can't find the recipe - anywhere. (Don't you just hate it when that happens?) After searching the internet, this one comes closest to the ones I make. Switch up the nuts, seeds, and dried fruit with your own personal favorites, or whatever you might have on hand. Whatever you call them, these hunks of deliciousness are a powerhouse of nutrients and an energy booster for sure! Great to grab on the way to the gym or stick one in your pocket for that am break (Ok, maybe better to wrap it up, but anyway you do it —
they are so good!!!)
Ingredients:
1 ripe banana mashed
1 egg
1/4 cup maple syrup
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 cup peanut butter (or any other nut butter)
1/4 cup whole wheat flour
1 cup old-fashioned oats
3/4 cup nuts and/or seeds (I like walnuts and pumpkin seeds)
3/4 cup dried fruit (I like dates and dried cranberries)
Instructions:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the mashed banana, egg, maple syrup, salt, cinnamon, and peanut butter with an electric mixer or whisk until well blended.
3. Add the whole wheat flour and stir to combine.
4. Add the oats, nuts, seeds, and dried fruit. Stir together.
5. Scoop up the mixture with a 1/4-inch measuring cup and place it onto the baking sheet. Press down the tops of each one slightly to flatten them out. Press the sides in also, like forming a burger patty.
6. Bake for 20 minutes or until the edges are slightly golden brown.
Enjoy!
Note: For a gluten-free version, use gluten-free oats and gluten-free flour like oat flour.
For a vegan version, substitute a flax or chia egg for the fresh egg.
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