The scale has been slowly creeping into danger territory and I need to dial in my diet a little bit better.  I have mentioned before that I am terrible about eating breakfast so I wanted to come up with something that I could grab on the go.  And who can resist cookies for breakfast?  I am hoping that telling my brain that I am having cookies in the morning will make it easier for me to resist sweet treats the rest of the day.  I have always been intrigued by the concepts of breakfast cookies and wanted to try to create my own version without sacrificing flavor.  They are wholesome and made healthier than your usual cookies by using coconut oil and bananas instead of butter.  They are also loaded with oats, peanut butter, coconut, hemp seeds and cocoa nibs.  One or two in the morning should give you plenty of energy to make it through to lunch.  So go ahead and indulge, eat a cookie for breakfast without the guilt!

Peanut butter banana breakfast cookies

Makes about 14 cookies

Ingredients:

1 cup whole-wheat pastry flour

1 cup oats

½ teaspoon kosher salt

1 teaspoon cinnamon

1 teaspoon baking soda

2 ripe bananas

¼ cup coconut oil, melted

1/3 cup natural peanut butter

¼ cup natural cane sugar

3 tablespoons brown sugar

1 egg

1 tablespoon hemp seeds

¼ cup cocoa nibs

¼ cup coconut

turbanido sugar (optional)

Method:

Pre-heat the oven to 350 degrees.  Line a cookie sheet with parchment paper

In a medium bowl, mix together the flour, oats, salt, cinnamon, and baking soda.  In a stand mixer, mix the bananas, coconut oil, peanut butter and sugars until well combined, add the egg.  Add the flour mixture along with the hemp seeds, cocoa nibs and coconut. 

Using a tablespoon scoop, drop rounds of cookie batter onto the prepared baking sheet, spacing them about 2 inches apart.  Flatten the cookies slightly with your fingers.  Sprinkle the tops with turbanido sugar if desired.  Bake for 10-12 minutes until the edges are lightly golden brown.  Allow the cookies to cool slightly before eating.