I don’t think I’ll ever get tired of cookies – aside from ice cream, they are my very favorite dessert (although I’m much more of a cookie snob than I am an ice cream snob).
I made this recipe while I was at my parents’ house one evening, with plans to photograph them the next morning.
You can imagine my horror when I came down the next morning and they were missing. I didn’t think my parents would have eaten the entire batch – I was more worried that my dad, who is not a fan of anything sweet (I know, one can hardly believe we are related) had thrown them away.
I was super relieved when my mom found them stashed in the back of the freezer. Disaster avoided.
And then after a quick 15 seconds in the microwave, my mom, my girls, and I enjoyed a few. They are delicious.
These have very little sugar in them, with the banana mainly acting as the sweetener. I’ve made banana cookies before, but I like the addition of the cereal because it gives them some more crunch that is often missing in a banana cookie.
They were also ideal for packing on the plane yesterday. Definitely better than a tiny bag of airline peanuts, that’s for sure.
Loaded Snack Cookies
(adapted from How Sweet It Is)
Makes about 12-15
1/4 cup packed brown sugar
2 teaspoons vanilla
1 ripe banana, mashed
1 1/2 tablespoon honey
1/4 cup coconut oil (liquid state)
2 tablespoons almond butter
1 1/2 cups whole wheat flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup quick oats
1/2 cup breakfast cereal (I used Crispix® and crushed the bigger pieces a tiny bit)
1/2 cup shredded coconut
1/2 cup chocolate chips
1/2 cup dried cranberries
Preheat oven to 350 degrees.
In a bowl (or stand mixer), whisk together the egg and sugar, then add vanilla, banana, honey, coconut oil, and almond butter, mixing until well-combined.
Pour the flour, salt, cinnamon, and baking soda on top and whisk just until combined, then fold in the oat, cereal, and coconut. Finally, stir in the chocolate chips and dried cranberries.
On an ungreased cookie sheet, scoop about 2 heaping Tablespoons of dough and flatten slightly with the back of a spoon (they won’t spread too much, but they will puff up a bit).
Bake for about 12 minutes, until the tops are golden brown and don’t look shiny anymore.
More ideas for snacks and breakfast at Kelloggs.com/GreatStartsTips.
Kellogg’s® believes that From Great Starts Come Great Things®. So we’re helping Moms start every day with a tip from the top athletes of Team Kellogg’s™ and Team USA dietitians. The thirty days leading up to the Sochi 2014 Olympic Winter Games will each feature fun pieces of advice to help families fuel just like the athletes of Team Kellogg’s. To see all 30 tips, visit Kelloggs.com/GreatStartsTips
Compensation was provided by Kellogg’s via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kellogg’s.