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Thursday, September 3, 2009

Chewy Breakfast Muffin Cookies


I haven't done much cooking or experimenting lately as I am visiting some family and do not have a lot on hand. However, today, I had some leftover oatmeal to use up and didn't want to eat oatmeal...again. :) So, I wondered, could I make oatmeal cookies with leftover oatmeal for breakfast (I mean, healthy ones here) so that they would be healthy enough to be deemed breakfast, yet tasty enough that others and myself wouldn't turn up our noses to them? After doing a little search online, I discovered that my original idea wasn't so original. But, I found a recipe that sounded like just what I needed so I used this as a starter and then formulated my own recipe. After they came out, I found them to be quite delicious. Sweet, but not too sweet and deliciously soft and chewy. And after letting my little cousins and my aunt (who do not eat like I do) taste test, they all gave me a thumbs up. :) So here it is, a chewy, soft cookie that tastes almost like a muffin too (I guess I should call it a muffie) and one you wont feel guilty about eating or serving for breakfast. Great for breakfasts on the run, too!

Here it is:

Chewy Breakfast Muffin Cookies
(Banana Oat Version)


Makes about 3-4 dozen

Preheat oven to 375.

Ingredients:
  • 3 c. oats (I used about 1 c. cooked oatmeal and 2 c. dry, feel free to use whatever proportions you like)
  • 1 c. flour (I used 1/4 c. teff flour, 1/4 c. sorghum flour, 1/4 c. corn, and 1/4 c. millet flour)
  • 1 c. apple juice
  • 1/4 t. salt (if you oatmeal had salt in it already, omit)
  • 2 mashed bananas
  • 2 T. honey (or agave nectar)
  • 1 t. baking powder (opt.-the original recipe didn't call for it but it will make them rise more)
  • 1/4 t. baking soda (opt-see above)
  • 1 c. nuts (optional, for added protein)
Combine all your dry ingredients (including cooked oatmeal if using). Add apple juice and stir. If it's too dry, add a little more juice. Add the mashed bananas and 2 T. of honey or sweetener. Stir. Drop onto greased cookie sheets and bake for 20-25 mins. I like mine closer to the 25 mins or so side...they are a little more chewy this way.

Other Variations
(I haven't tried these but I think they would be great!)

Hawaiian Variation

Follow recipe but instead of apple juice, use pineapple juice.
Instead of banana, use pineapple tidbits (about one cup).
Add 1/2 c or more of unsweetened coconut to the batter.
Taste, you may not even need the extra sweetener (agave/honey)

Cinnamon Raisin Variation
Instead of banana, use 1/2 to 1 c. raisins
Add 1-3 t. of cinnamon to the mix (depending on how much you like cinnamon.)

Carrot Cake Variation
Instead of banana, use 1-2 c. shredded carrots
Add 1/2 to 1 c. of raisins or pineapple and nuts (opt)
Use pineapple or apple juice depending on your preference


NOTE: I am entering this recipe into the next Simply Indulgent Mondays on Amy's website. See what it's all about here.

3 comments:

Iris said...

Hi! I found you through Amy's Slightly Indulgent Mondays...these cookies look delicious! I'm gluten free (and I have a feeling I'm going to have to go dairy free and sugar free soon but I'm taking that slowly). Will continue to check out your blog. It looks great!

Linda said...

These sound great, and I love all the variations.

Ariana Anderson said...

Thanks everyone!