Is there any better way to start your morning than with a big, soft cookie? Obviously not. Unless, of course, cake is involved. I love cookies but cake always wins.
I baked up a batch of these to — you guessed it — freeze as quick snacks while breastfeeding. Yes, my deep freezer is really starting to fill up! Adam thinks it’s funny but I know he will be especially thankful for all the goodies I’ve stashed a month from now. All that’s left on my nesting to-do list is bake one more batch of muffins and wash/prep all of our cloth diapers. Hospital bag is packed and ready to go! I seriously can’t believe he is coming so SOOOOOOOON. Where have the past nine months gone?!
These cookies are made up of wholesome ingredients and only slightly sweet, making them perfect for the morning alongside a big cup of coffee or tea. Keep in mind that when I say “soft baked”, I really mean soft baked. These cookies have the texture of banana bread in a cookie form. Next time I make them I might toss in some shredded carrots and cinnamon for a carrot cake variation!
Usually in the mornings I am up first. I make breakfast and usually wrap up Adam’s to go since he rushes to catch the ferry to work. I enjoy my breakfast pretty leisurely while catching up on emails and blogs. The house is quiet and I’ll take my coffee into the nursery, sit in the glider and read the bible after I’m done eating. I know all that is about to completely change and I’m excited!
I’ll be swapping my scrambled eggs and blog reading time for breakfast cookies and nursing. I’m sure there will be a learning curve and transition, but I feel ready to take on the challenge. With a stocked deep freezer, of course.
Soft Baked Banana Breakfast Cookies
adapted from Shauna Niquest’s breakfast cookies in Bread and Wine
3 very ripe bananas, mashed
1/4 cup coconut oil, melted
1 cup old fashioned oats
1/4 cup wheat germ
2/3 cup almond meal
1/4 cup pure maple syrup
1/2 cup rough chopped walnuts
1/2 tsp baking powder
1 tsp vanilla
1/2 cup unsweetened flaked or shredded coconut
Preheat oven to 350 degrees. Line two sheet trays with parchment paper and set aside.
In a large bowl, mix together the mashed banana, melted coconut oil, vanilla and maple syrup. In a smaller bowl, combine the oats, wheat germs, almond meal, baking powder, walnuts and coconut. Add dry ingredients to the wet ingredients and stir well.
Drop extra large spoonfuls of batter onto prepared cookie sheets. Bake for 16-18 minutes until golden.