Best-Morning-Ever Breakfast Cookies Recipe
The peppers and onions shouldn’t be used raw and they may be crunchy after baking. Add distinctive spices if you want. You’ll produce tasty flavors you’ll never find in a wrapper. There’s no baking required, and you may switch this up to make as many unique flavors as you would like.
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When on a low-carb diet, it is highly advisable to prevent alcohol, and if you must drink, then they need to stick to small amounts of clear brews that should be topped up with a few lemon or cucumber slices. Everyone adores a terrific bar. Then you can create your own bars. Building a delicious breakfast is something which my family enjoys, particularly if it has all of the fixings!
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Best-Morning-Ever Breakfast Cookies Recipe
With a swirl of sweet cinnamon, cranberries, and toasted oats, this cookie is good for you — and delicious with a glass of milk.
Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes
Ingredients
- Non-stick cooking spray for greasing the pan
- 1 large banana, mashed
- 3 tablespoons butter, melted
- 3 tablespoons honey
- 2 tablespoons milk
- 1 cup old-fashioned oats
- 1/2 cup whole-wheat flour
- 1/2 cup dried cranberries
- 1/2 cup pepitas
- 1/4 cup cacao nibs (or mini dark chocolate chips)
- 1 tablespoon chia seeds or ground flax
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or coat with non-stick cooking spray.
- In a large mixing bowl, use a fork or potato masher to smash the banana. Add the melted butter, honey, and milk. Stir with a silicone spatula until well blended.
- Add the oats, flour, dried cranberries, pepitas, cacao nibs, chia seeds, cinnamon, baking powder, and salt. Stir well. Let sit for about 5 minutes while the chia seeds puff up.
- Use an ice cream scoop to measure 9 balls of batter and place onto the baking sheet. use clean palms or the back of a spoon to gently press down, slightly flattening the dough to a thick cookie shape.
- Bake in the oven for 25 minutes, until the breakfast cookies are golden around the edges. Store in an airtight container for 2 to 3 days.
