We do not move quickly in the morning. Not my kids, myself or my husband. It takes us a long time to get ready. Everything is a process and nothing moves quickly. This is why I can't leave things to the last minute. Lunch boxes, breakfast ideas and clothing all have to be planned out from before. Recently my breakfast routine has taken a turn for the different. My older son wants new options and my baby no longer wants purees from a bowl. So I needed to brainstorm some new ideas and break from our routine. So we started playing with some traditional pastry items to make them breakfast friendly My Life My Menu approved. We all want cookies for breakfast, but what we need is nourishing food.
The small cookie is toasty on the outside but soft on the inside. They are low in sugar and have good-for-you fats like avocado oil and pecans. They also have good brain boosting omegas from the flaxseed. My son especially likes to toast them in the oven for a minute to warm them up.
The recipe below is for a gluten-free version but you can just replace the gluten free flour with all purpose flour and omit the xanthan gum.
1 1/4 cup gluten free flour (you can replace with all purpose flour- just omit the xanthan gum below)
1 1/4 cups old fashioned oats
2 teaspoon ground flaxseed
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
2/3 cup mini chocolate chips
1/4 cup chopped pecans (optional)
Preheat your oven to 325 degrees.
Take your oil, sugar, vanilla, egg and bananas and mix in a large bowl. In a separate bowl mix your flour, oats, flax, xanthan, baking soda and salt. Take your dry ingredients and slowly mix into your wet ingredients. Add your chocolate chips and pecans.
Using a small cookie scoop (I love the oxo small scooper!) scoop dough onto a parchment lined baking sheet, leaving space between the cookies. Bake for a total of 16 minutes.
These cookies will last 6-7 days in an air tight container after they are baked. They are super delicious toasted or rewarmed for a few seconds in the microwave to freshen them up later in the week.
Freezing options: This cookie dough can be frozen in cookie mounds to be baked at a later time. To do this, scoop your cookies close together on a sheet tray and place in the freezer uncovered for 1 hour. After the one hour, either wrap the sheet tray well with plastic wrap or transfer the dough rounds to a zippered bag, label and return to the freezer. It will stay frozen for up to 6 weeks. To bake, lay your cookies on a sheet tray and proceed with the directions above. You do not need to defrost.
Freezing cookies already baked: You may take cooled cookies and put them in zippered, airtight freezer bags and store in the freezer for up to 3-4 weeks.