Banana Oat and Chocolate Chunk Breakfast Cookies, GF

So many people have a hard time fitting in breakfast. Between an early morning workout, getting the kids up and out the door, and getting to work on time, things can be a bit rushed. I love breakfasts you can take on the go, so the easier the better. As doctors and dieticians have been telling you for years, breakfast is an important meal. Arguably the  most important meal of the day.

Why?

  • Overnight, your body is still using glycogen for fuel. When you wake up, your glycogen stores are running low and need to be refueled for the day ahead.
  • Studies have shown that those that skip breakfast have a harder time losing weight.
  • When you start your day off with a meal of complex carbs (like the oats below), healthy fat (nut butter) and protein (eggs) you rev up your metabolism for the day.
  • If you start off with a healthy breakfast, you’re also starting your day off on the right note. If you skip breakfast, or opt for a fast food breakfast, you are potentially setting yourself up for a day of eating “not the best” choices.

These breakfast cookies contain all the right ingredients to make up a winning combo for breakfast. As listed above, each cookie contains complex carbs, healthy fat, protein, and fiber. In addition, these have no added sugar (minus the miniscule amount from the dark chocolate) and flax seed. Flax seed is chock full of omega 3 fatty acids and fiber. Because I didn’t add any additional protein to these, I would recommend consuming additional protein. I’d look for around 8-13 more grams of protein. This could come from a glass of skim milk, non fat plain Greek yogurt, hard boiled (for easy “to go” access) or scrambled eggs, etc.

I used 88% dark chocolate in these. The darker the chocolate, the healthier it is for you. Plus, having a little dark chocolate gets your day started and off on a more positive note! If you’re not a fan of chocolate, go ahead and use blueberries. They would be delicious as well.

The cookies will stay fresh in the fridge for a few days, but can be frozen and re-heated for breakfast. I actually think they taste better warmed up, so go ahead and pop them in the microwave for 20-30sec. It might take a bit longer if frozen. I made these in a larger size, but they can also be cut in half, so you make cookies that are 125 calories each. If you are looking for a pre-workout meal, one of the smaller cookies would fit that bill. You’d be getting in a good amount of carbs, and just a bit of fat and protein, with not enough fiber to cause any GI distress.

 

Fueled and Focused Food Pictures 138

Banana Oat and Chocolate Chunk Breakfast Cookies (8 large cookies)

  • 2 very ripe bananas, mashed
  • 1/4 cup nut butter (I used peanut butter this time)
  • 1/4 cup of unsweetened applesauce
  • 1 egg, beaten
  • 1/4 cup almond or skim milk
  • 2 tsp vanilla
  • 1/2 cup ground oat flour
  • 1.5 cup oats
  • 1/3 cup stevia
  • 1/4 cup ground flax seed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1x 3oz 88% dark chocolate bar chopped, or 1/2 cup dark chocolate chunks
  1. Preheat oven to 350 degrees, and grease a baking sheet.
  2. Mash the ripe bananas in a medium sized bowl.
  3. To that bowl, stir in the next 5 ingredients (through the vanilla). Mix well as it might be hard to mix the nut butter. If you think it will be challenging, you can microwave the nut butter for :30 until it softens up. Don’t add the egg when it’s piping hot, wait till it’s just warm.
  4. In another medium bowl add the oat flour and oats. Stir
  5. Stir in the remaining ingredients, minus the dark chocolate.
  6. Add the banana mixture gently to the flour mixture and stir until combined.
  7. Gently fold in the chopped dark chocolate.
  8. Gently form the mixture into 8 even size cookies. Bake for approximately 12min, or until cookies are soft, but slightly darkened on the bottom. Ovens can vary, so check your cookies so they don’t burn.

Nutrition Per Cookie:

  • 250 kcal
  • 36g of carb
  • 11g fat
  • 7g protein
  • 5g fiber
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