Appropriately it is early morning – time for breakfast. I am sitting at my computer with a cat snuggling on my lap and a breakfast cookie and coffee at my side. I’ll watch out for crumbs. Back in the day when I worked, the IT fellow often reminded me that crumbs and keyboards were not a good combination.
I ate my first breakfast cookie about 11 years ago. It was one purchased from the neighborhood grocery and dropped into my purse before I headed out on a trip to Italy. A solo traveler, I changed planes in Germany, found the shuttle bus at the airport in Florence, with fractured Italian purchased a train ticket, and settled back for the final leg of my journey. Having slept little and worried a lot, as I settled back into the seat on the train, I remembered the breakfast cookie in the bottom on my purse.
You know what happens to things in the bottom of your purse, right? Well, conveniently I didn’t need to break the cookie into pieces. Pieces awaited me. I munched the cookie and gazed out the window at the beautiful Tuscan scenes that kept unfolding. That cookie was not especially tasty, but it was food and I was hungry.
Since that first breakfast cookie, I have eaten many others; all were home baked. Breakfast cookies are so handy to keep in the freezer. You can take one out and by the time the coffee is ready, the cookie has thawed and there you have a quick breakfast.
I have tried various recipes – some better than others. The recipe that I am now using and whose product I am now eating produces a cookie that is friendly to those with special dietary requirements. No eggs; no milk. It can also easily be changed into a gluten-free cookie.
This recipe came from http://nomnomnomblog.com/2012/02/17/cookies-for-breakfast/
1 cup old fashioned oatmeal
1/2 cup white whole wheat flour
1/2 unbleached all purpose flour
2 tbsp. sugar
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
1/2 cup peanut butter or almond butter
1/4 cup canola oil
2 tbsp. real maple syrup
1/4 teaspoon vanilla
1/3 cup chocolate chips or raisins
Preheat oven to 350. In a large bowl whisk together all the dry ingredients. In a small bowl stir together the banana, oil, maple syrup, and vanilla. In batches add and combine the wet ingredients with the dry ingredients. Fold in the chocolate chips.
Line cookie sheets with parchment paper. Drop the batter in scoops (2 tablespoons) onto the cookie sheet. Flatten with your fingers. Bake until the edges of the cookies are brown. This takes about 16 – 18 minutes. Yield 12 large cookies.
Oh, so good – and good for you.
Thank you for stopping by Grandma in the Mailbox. My granddaughter who lives 20 minutes away will be celebrating a birthday soon and I’ll be baking her cake. If you stop back next week, you can see what she has requested.