I hate change.
Especially when it involves food.
But sometimes, change in food is good, like when you’re trying to eat healthier. (That’s what I keep telling myself.)
Anyways, Hubs and I are trying to get into better eating habits. And for some reason, me making at least one, or perhaps two, sweet treats a week has not been very helpful. So, I’m trying to change. (And it’s so hard!)
But, I do have to say, today’s recipe was kind of fun to make… mostly because I had absolutely no idea what I was doing. All I had was this recipe from Blueberry Girl as inspiration – and I just fiddled from there.
I’m actually kind of proud of myself right now.
Breakfast Cookies, inspired by Blueberry Girl
1/4 c ground almonds
1 T ground flax seed
1/4 c vanilla protein powder
2 c oats
1 1/2 t cinnamon (for me, to obscure the flax seed taste)
1/2 c raisins
1/4 c coconut flakes
1-2 bananas*, mashed
1/4 c olive oil
1 t vanilla
1/4 t salt
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
In bowl, mix dry ingredients (down to the coconut). In another bowl, mix banana/s, oil, vanilla, and salt. Add to dry mixture and stir well. Using a round cookie cutter/mold, press a scoopful of dough until filled. Remove cutter and continue with the rest of the dough.
Bake for 13-15 minutes, or until the top just begins to get golden.
*I only used one banana, but I think it could’ve used a little more. You can try another half if you’d like.
I seriously just threw things in a bowl, crossed my fingers, and figured if it turned into a complete miss, at least I’d have something to write about. Instead, these turned out terrific! They’re chewy, a little sweet, and full of good stuff for you. I actually loved the coconut-cinnamon-raisin combination which surprised me. (And a bonus for me, no flax seed taste.)
The kids even adored them, too.
And it’s just crazy to think that there’s no sugar, no butter, no flour, and no eggs.
Maybe I can rock this cooking change!