Breakfast Cookies
"A good substitute for muffins or breakfast bars - full of flavor and whole grains!"
photo by Marg (CaymanDesigns)
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
20-24 cookies
- Serves:
- 24
ingredients
- 1⁄2 cup peanut butter
- 1⁄2 cup butter, softened
- 3⁄4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup banana, mashed
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup flour
- 3⁄4 cup wheat germ
- 2 cups rolled oats
- 1 cup raisins or 1 cup other dried fruit
- 1⁄2 cup mini chocolate chip (optional)
directions
- Preheat oven to 350 degrees.
- Combine peanut butter and butter and beat on medium with an electric mixer.
- Add brown sugar; beat until combined.
- Add egg and vanilla; beat until combined.
- Add banana, baking soda & salt; beat until combined.
- Add flour & wheat germ, a little at a time, and beat until combined.
- Stir in rolled oats, dried fruit and chocolate chips (if using) by hand.
- Using a 1/4-cup scoop, scoop dough onto cookie sheet and flatten into 3" circles with bottom of glass.
- Bake for 15 minutes or until edges are light brown.
- Cookies can be frozen until ready to eat - microwave for 20 seconds to thaw.
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Reviews
-
My daughter LOVED these. I'm buying more bananas today to make her some since this batch was for my nephew's care package. If you like a crisper cookie, make sure you bake them longer. As written, they are more like cake, but still easier to eat on the run than a muffin.
