Wake up all ye cookie monsters…
Make your breakfast special with this healthy cookie!
1/2 cup all-purpose flour
3 tbsp whole wheat flour
¼ cup oats
½ banana, mashed
2 tbsp yogurt
¼ tsp baking soda
½ tsp ground cinnamon
2 tbsp olive oil
1/3 cup brown sugar, packed
1 tbsp flax seeds, ground
1 tsp chia seeds
1 tbsp slivered almonds (can replace with 1/3 cup chocolate chips)
2 tbsp currants
2 tbsp dried cranberries
2 dried figs, chopped
½ tsp vanilla
Preheat oven to 170 degrees C and line a cookie sheet with parchment paper.
Whisk together the flours, baking soda, cinnamon; flax seeds powder and chia seeds in a medium-sized bowl.
Combine the olive oil, yogurt and sugar in a bowl and mix until well combined. Add banana, and vanilla. Add flour mixture and mix until well combined.
With a rubber spatula, fold in the oats, cranberries, figs, currants, almonds (or chocolate chips) until just combined. The dough will be sticky.
Make equal sized 10 balls.
Place dough balls evenly spaced on the prepared cookie sheet. Using oiled hands slightly flatten each dough ball, as cookies will not spread as they bake. If you want to sprinkle some extra currants on top, do so.
Bake at 170 degrees C for approximately 10 minutes or until cookies are light brown and soft.
Let them rest on the cookie sheet for 10 minutes, and then transfer to cooling rack to cool completely.
Makes 10 cookies
What I like best about this invention is that it is eggless and can be made nut free, just what my grandson would love.
Optional: You can add marshmallows, peanut butter, and orange zest in any combination. The more the merrier! Just feel free to jazz up the cookie according to your/child’s personal preferences.