Oatmeal Banana Breakfast Cookies
"Cookies for breakfast?! Will the Universe allow this?"
One of my one-on-one coaching clients emailed me a link to some Banana Chocolate Chip Oatmeal breakfast cookies and wanted to know if they were okay for a fat loss breakfast. I'll share with you what I told her...
Don't you love answers like that?! They can be frustrating, right? I totally get that.
One of the best/worst parts about eating for fat loss is all the gray areas. Very few things are black and white and often, the best way to determine if a food or recipe will work for you is just to try it and see what happens.
Does it make you more hungry? Does it trigger cravings? Does it make you want to take a nap under your desk ala George Costanza? Does it cause you to gain fat or slow fat loss? If the answer to any of those questions is "yes," then there's your answer.
Baked goods like these breakfast cookies always fall into the following category:
Things that keep me out of the pastry case at Starbucks.
And, for someone who used to crush giant icing-covered scones for breakfast on the regular, that is a very good thing. If one or two of these with your morning eggs helps you feel full and satisfied, that's a win! If you can grab one of these with a cup of afternoon tea or decaf and avoid something with 3-4x the calories that makes you feel sick, then yes - that's also a win!
This lifestyle is about making food work for you and not being a prisoner to "good/bad" food lists. Just imagine, never having to ask permission or wonder if something is "okay" to eat!
I reduced the added sugar in this recipe to only one spoonful of maple syrup; the rest comes from the bananas. Love that:) I also bumped up the protein content with a few scoops of my yummy Tera's Whey Bourbon Vanilla protein powder. It's my fave whey protein because it bakes so well: no funky texture or after-taste issues whatsoever. You won't know it's there.
These are adapted from a great recipe for Gluten Free Vegan Breakfast Cookies by the Minimalist Baker. I love her site for baking recipes and inspiration, even if I do make a few modifications.
2 medium ripe bananas
2 flax eggs (2 Tbsp flaxseed + 5 Tbsp water) OR 2 eggs
1/2 cup natural, salted peanut butter (crunchy or smooth)
2 Tbsp. refined coconut oil, melted
1 tsp. pure vanilla extract
1 Tbsp. maple syrup or honey
1 1/2 c. gluten-free rolled oats
1/2 c. oat flour (ground from GF oats)
1/2 c. almond meal/flour
4 scoops Tera's Whey Bourbon Vanilla Protein Powder
1/2 tsp. baking powder
1/2 tsp. baking soda
pinch sea salt
1/2 c. semisweet or dark chocolate chips
1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
2.In a large bowl, combine flax seed and water. Let rest for 5 minutes until it takes on an egg-like texture, then add the remaining wet ingredients: mashed bananas, peanut butter, melted coconut oil, maple syrup and vanilla. Stir until combined.
3. Add oats, almond meal, oat flour, whey protein powder, baking powder, baking soda, salt, and mix well.
4. Add chocolate chips and stir until well combined. Refrigerate for 5 minutes to chill the dough.
Drop chilled cookie dough by spoonfuls onto parchment paper.
5. Bake for 15 mins. or until cookies are lightly golden brown.
6. Transfer cookies to to a cooling rack. After cookies are completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze.
While I was making these cookies, Duke decided to hole up in the Sur La Table box that some new Kitchen Aid attachments came in this week. Yes, we're leaving an empty cardboard box on the floor because Duke likes it. He just looks so cozy in there and if he's in the box, he's not on the furniture:) Now you know who's in charge here...