I crave baked goods every single morning (chocolate chunk scones, giant muffins, brownies, cookies...). I've considered taking that chunk of first anniversary wedding cake out of the freezer on a particularly desperate morning. I'm a dietitian, it is literally my job not to eat cake for breakfast. So I'm on a quest to find reasonably healthy baked goods that I don't have to lie about in case someone asks me what I had for breakfast (no one ever asks me that).
These are GOOD. I promise. They're dense and fluffy and chewy and crunchy and they're BREAKFAST cookies so you can eat 5 and it's fine. PS I'm a believer of protein at breakfast so I'm not immediately starving (cereal is the WORST) sooo I recommend having a few of these with eggs scrambled with arugula and Parmesan. That way you can brag to unsuspecting coworkers about your breakfast and feel nothin' but proud.
2 cups old-fashioned rolled oats
1 cup whole wheat flour (or oat flour - see below)
1/3 cup ground flaxseed
2 tablespoons light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ripe bananas, mashed
1 large egg, lightly beaten
2 1/2 tablespoons coconut oil, melted
2 1/2 tablespoons unsalted butter, melted
3 tablespoons buttermilk
2 teaspoons vanilla extract
1/2 cup toasted sliced almonds
1/2 cup mini chocolate chips
To make these gluten free, use 1 cup oat flour in the place of whole wheat flour (pulse 1 cup oats in the food processor until finely ground). They will be a little denser but still good!
To make buttermilk, add 1/2 teaspoon lemon juice or vinegar to milk and let it sit for a few minutes before adding.
Preheat oven to 350 degrees F.
In a large bowl, mix together the oats, flour, flaxseed, sugar, baking powder, baking soda, and salt. In a smaller bowl, mix together the mashed bananas, egg, coconut oil, butter, vanilla extract and buttermilk. Add the wet ingredients to the dry and combine (trying not to overmix). Stir in the almonds and chocolate.
Drop onto a parchment lined baking sheet. Bake at 350 for about 12-15 minutes.
Eat 15 immediately after removing from oven. (JK no one did that...)
This recipe was adapted from my favorite website ever - How Sweet It Is