I had a little mishap in the kitchen this afternoon. What was suppose to be a healthy oatmeal cookie took a bit of a different turn.
After baking a couple batches of sandwich buns and a double batch of granola bars, I decided to make some cookies. As I was getting ready to add the sugar I really looked at the recipe and simply couldn't bring myself to add the one full cup of sugar. I stopped what I was about to do and took a minute to think.
I studied the recipe and decide to just try something different. After thinking about it for a couple minutes my mind began to race with all the possibilities. I'm pretty happy with what happened. The end result was yummy but not overly sweet. Probably not a great dessert cookie, but perfect for those morning when you need something quick as you run out the door.
Did I mention that these yummy wholesome bites pack a pretty healthy punch? They have flax which fights cholesterol, Chia seeds which are full of fiber, Omega-3's and protein and oats, which are a great source of fiber among other things.
So here it is, Oatmeal breakfast cookies!
Oatmeal Breakfast cookies:
1/2 cup canola oil
1 medium banana mashed
1/3 cup maple syrup
1 tsp vanilla
1/2 cup milk (or soy, almond, or coconut milk)
1 cup whole wheat flour
1 cup unbleached flour
1/2 tsp baking soda
1/2 tsp baking powder
2 cups quick oats
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 cup nutmeg
2 Tbsp flax seeds
2 Tbsp chia seeds
1/2 cup unsweetened shredded coconut
**If you like your oatmeal sweet, or are looking for a more traditional cookie sweetness, add 1/4 cup brown sugar to your wet ingredients**
Gently stir together the wet ingredients. In another bowl mix the dry ingredients together. Slowly combine the two mixtures until mixed well.
Roll one inch balls and flatten to half an inch between your palms. Place on a cookie sheet lined with parchment paper.
Bake at 350 for 12-14 minutes.
Cool on a wire rack.
You can enjoy these fresh or freeze them (once they are cooled) and grab a couple on your way out the door.
Enjoy :)
