Thursday, September 15, 2011

Clean Eating Breakfast Cookies

Clean Eating Breakfast Cookies

I took this recipe from a blog about eating clean. You can click here to view her recipe and view her website. I made these cookies tons of times but prefer pumpkin over bananas. I put chocolate chips, pecans and coconut in these but any way you make them, it will taste great!

1 large banana, mashed (or 1/2cup pumpkin)1/2 cup natural peanut butter 1/2 cup honey1 tsp vanilla 1 cup old-fashioned oats1/2 cup whole wheat flour 1/4 cup dry milk powder 2 tsp ground cinnamon 1/4 tsp baking soda 1 cup dried cranberries or raisins or coconut or pecans .. mix it up. It's your breakfast!

Preheat oven to 350. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir the mashed banana together with the peanut butter, honey and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries or raisins.TWO: Using a scant 1/4 cup measure (an ice-cream scoop works well for this!), drop mounds of dough 3 inches apart onto prepared baking sheets. With a thin metal or small plastic spatula (or just use the back of the ice cream scooper) dipped in water, flatten and spread each mound of dough into a 2 3/4 round, about 1/2 an inch thick.THREE: Bake, one sheet at a time, for 9 to 11 minutes or until lightly browned. Transfer to wire racks to cool completely. Store in an airtight bag for up to 3 days or freeze for up to 2 months.

Serving size: 1 cookie. Recipe makes 12 cookies
Per cookie - 184 Calories (53 Calories from Fat), 6g Fat, 1mg Cholesterol, 52 mg Sodium, 28g Total Carbohydrates, 2g Dietary Fiber, 16g Sugars, 6g Protein, 0% DV Vitamin A, 4% DV Vitamin C, 6% DV Calcium, 5% DV Iron

1 comment:

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