BREAKFAST COOKIES ~ 2 PointPlus values each
Officially, it’s still Tuesday as I write this post at 8pm, but you won’t be reading it until Wednesday morning if you receive my blog via email. Sorry for the delay! Today was my son, Chase’s, birthday, so I this morning, when I usually write, I was focused on making a special bday breakfast for him!!!
I have not made this breakfast cookie yet, but I plan to ASAP! I’m going to substitute mini chocolate chips for the dates! Doesn’t that sound yummy???? It will be a great grab and go breakfast or snack! A huge thank you to Jan for sharing this recipe with us!!!
Good Morning, Terra!
This is a recipe that I tweaked and has become a fast favorite. A great grab and go breakfast that is all pretty clean ingredients. The original recipe called for pulsing the oats in a food processor, which I did and I just didn’t like the consistency of the final product. So I did the next batch with pulsing only a portion of the oats, for what I assume would be for holding it together, but that step probably could be totally skipped too. Next time I’m going to try that. I also reduced the amount of sunflower seeds from 1/4 cup to 1/8 cup using the Recipe Builder and got this sucker down to 2 pts!! Add a cup of hot coffee or tea and you have a great way to start the day, or even an afternoon treat! I just had to share!! And super easy!!!
2 cups regular oats
1 tsp cinnamon
4 medium over ripe bananas
1/8 cup sunflower seeds
1/4 cup chopped dates
3/4 teaspoon baking soda
Oven 350. Line baking sheet with parchment paper and spray with nonstick spray.
In blender or food processor, blend 1/4 cup of the oats to a fine powder / remaining 1 and 3/4 cup oats use whole
Put all oats in medium bowl and add baking soda, cinnamon, and stevia (original recipe did not have added sweetener, but I liked it better with a just 2 packets. Could also be omitted if desired)
Put peeled bananas into blender and blend until smooth. Add oat mixture, sunflower seeds, and dates and mix until well combined.
Place spoonfuls on cookie sheets, eyeballing to make 12 even cookies.
Bake for 12 minutes. Cool on wire rack and store in fridge in air tight container.