Dessert for breakfast? Not really! Yet these cookies can certainly do double-duty in the morning as a healthier grab-and-go breakfast choice, paired up with a cup of fruit, or as an after-school (or after-dinner!) snack. Just 112 calories each, with zero cholesterol, just 6 g of fat, and 84 g sodium, these potassium-rich (147 mg) nibbles also boast 2 g each of fiber and protein.
1/4 cup melted coconut oil
1 tbsp. maple syrup
1 tsp. vanilla extract
1 1/2 cups rolled oats (gluten-free, if needed)
1 tbsp. golden flax meal (or substitute ground flaxseed)*
1/2 tsp. salt
1/4 cup mini chocolate chips (or skip)*
Preheat oven to 350°F. Place bananas in a medium bowl and mash well. Add remaining ingredients to mashed banana; stir well. Line a baking sheet with parchment paper. Press two tablespoons of the mixture into a 2 1/2-inch cookie cutter. Remove cutter to create a round shape. Repeat with remaining mixture. Bake at 350° for 22-25 minutes or until cookies are golden and set. Allow to cool before serving.
*Ingredient substitutions will alter nutritional content.
Recipe adapted from: www.eatright.org