Banana Zucchini Oatmeal Breakfast Cookies

No you aren't dreaming, I said cookies for breakfast.  Although it does sound like an oxymoron, just like jumbo shrimp.  (My grade 8 English teacher would be so proud.)
Rest assured though, these cookies are healthy.  Filled with oats, whole wheat flour, bananas, zucchini, egg whites and a tiny bit of brown sugar, they are perfectly acceptable for breakfast.    Did I mention they are moist, chewy, and delicious.   You can feel good about noshing on these guys regardless of time of day.  Seconds for lunch....

Let me just say, any mom that gives her kids cookies for breakfast, should be presented with the 'Mom of the Year' Award.  And of course I would gracefully accept.   Speech, ball gown and all...

Banana Zucchini Oatmeal Cookies

2/3 cup whole wheat flour
1 2/3 cup Quaker quick oats
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg
1/2 tsp cinnamon
1/3 cup brown sugar, packed
6 Tbsp unsalted butter
1 egg white
1 tsp vanilla
1/2 cup zucchini, finely grated
2 medium bananas, mashed (approx 3/4 - 1 cup)
1/2 cup pecans, chopped

Preheat oven to 350F.  Line baking sheets with parchment paper and set aside.
In bowl of electric mixer, cream butter and sugar.  Add in egg white, vanilla, banana and zucchini.  Mix well.
In separate bowl whisk together flour, oats, baking soda, salt, cinnamon, and nutmeg.  Add to banana mixture.    Combine.
Fold in nuts.
Spoon batter in heaping tablespoons onto prepared baking sheets.  Bake for 12-15 minutes.  Allow to cool for 2 minutes on sheets before transferring to cooling rack.

Yields: 2 dozen
Adapted from Spark People


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