As a thank-you to the office I’m at for my pediatrics rotation, I decided to make some semi-healthy breakfast cookies! I modified this recipe by adding a handful of dried cranberries and white chocolate chips instead of nuts and doubled the recipe to make 25 cookies. Putting these together took about 30 minutes — really the most difficult part was mashing the bananas with a spoon and trying to keep them from escaping the bowl.
I used a mix of Irish oats and Quaker Oats brand of quick oats for a good variety of texture. (Last time I used oats in a recipe, I used just Irish oats and ended up with a much denser cake than I was expecting…)
The recipe with my modifications (makes about 25 cookies as written) from “from my bowl“:
White Chocolate Cranberry Breakfast Cookies
- 2 ripe bananas
- 2 cups Quaker Oats quick oats
- 1 cup Irish oats
- 2 tbsp applesauce
- 2 tbsp honey
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 large handful of dried cranberries
- 1 large handful of white chocolate chips
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- Mash bananas in a bowl until it forms a paste. Some chunks are fine.
- While you’re mashing the bananas, throw the 1 cup Irish oats into a blender and blend until it forms a fine powder.
- Add the Quaker oats, blended oats, applesauce, honey, baking powder, cinnamon, and salt to the bowl with the bananas. Mix well. The “batter” should be a somewhat dry consistency but sticking together well.
- Mix in the cranberries and white chocolate chips.
- Use about 3 tbsp of the batter to form each cookie. Note that they will not spread or change shape in the oven, so be sure to form them in the shape you want!
- Bake for 15 minutes.
- Flip the cookies over and bake for an additional 5 minutes.
- Cool and enjoy!
fiddle leaf figs 