155 calories | 5 smart points
Hi, and happy Monday! Let’s just start this recipe off by saying that this is a recipe for the good kind of breakfast cookies. Not the sugar laden kind of cookie. You know, the kind you catch the little ones eating for breakfast on a Saturday while you try and have that much deserved late wake up call. Then you give your self all the face palm emojis because you should have known to store them in an upper cupboard, not the knee high to a grasshopper cupboard.
Does it sound like I’m speaking from experience there? Well, I am. But I’m the kid eating the cookies and my Mum is the one trying to sleep in in that story.
Now, I have a very long history of eating cookies for breakfast, as displayed above. So, what if I could make cookies that were actually okay to eat for brekkie. Even more than okay… actually encouraged and good for you. Is that a real thing. Apparently it is. And we’ve got ’em!
These are only slightly indulgent with the white chocolate. If you want to be super virtuous, then skip the chocolate and use some cashews instead. The trick with this mix is to not add to many additions of dried fruit and nuts, otherwise the batter won’t stick together. Other than that, all you need is in this photo right here. A simple 4 ingredient breakfast cookie for on the go.
So go one. Eat cookies for breakfast. It’s finally okay.
4 Ingredient Banana White Chocolate Breakfast cookies
- 2 ripe bananas mashed
- 400 g oats
- 50 g white chocolate chips
- 50 g dried cranberries
- Pre-heat the oven to 165c.
- Mash the bananas in a bowl and add the oats.
- Mix in the chocolate chips and the dried cranberries, taking care to not mix in too many as the mix won’t hold together.
- Spoon the mix into tablespoon size balls and place on a lined baking tray and bake in the pre-heated oven for about 8 minutes, or until golden brown.