Almond craisin chocolate chip breakfast cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
2 ripe (medium) bananas 1/2 cup light brown sugar, lightly packed½ cup granulated sugar1/2 cup almond butter1 whole egg1 teaspoon vanilla extract1 ½ cups white whole wheat flour½ cup ground flaxseed meal1 cup non fat dry milk1 teaspoon baking soda1 teaspoon cinnamon½ teaspoon salt2½ cups old-fashioned oats (see note) ½ cup chocolate chips½ cup craisins
Heat the oven to 350 degrees.
Place the bananas and both sugars into the large bowl of an electric mixer, and cream together on medium high. Add the almond butter, egg and vanilla extract. Blend well.
In a medium bowl, combine the flour, dry milk, flaxseed, baking soda, cinnamon and salt, and whisk to blend well. Add the flour mixture to the banana mixture, folding to incorporate.
Gently stir in the oats, chocolate chips, and craisins. Drop by rounded tablespoonfuls onto a cookie sheet lined with parchment paper or greased. Bake 12 minutes or until the cookies just begin to brown. Let the cookies cool until they can be removed to the cooling racks. Cool at least 10 minutes or until room temperature. Store in cookie tins or other airtight containers for up to one week.
Makes 48 cookies.
Number of Servings: 48
Recipe submitted by SparkPeople user YOYSEF.
Place the bananas and both sugars into the large bowl of an electric mixer, and cream together on medium high. Add the almond butter, egg and vanilla extract. Blend well.
In a medium bowl, combine the flour, dry milk, flaxseed, baking soda, cinnamon and salt, and whisk to blend well. Add the flour mixture to the banana mixture, folding to incorporate.
Gently stir in the oats, chocolate chips, and craisins. Drop by rounded tablespoonfuls onto a cookie sheet lined with parchment paper or greased. Bake 12 minutes or until the cookies just begin to brown. Let the cookies cool until they can be removed to the cooling racks. Cool at least 10 minutes or until room temperature. Store in cookie tins or other airtight containers for up to one week.
Makes 48 cookies.
Number of Servings: 48
Recipe submitted by SparkPeople user YOYSEF.
Nutritional Info Amount Per Serving
- Calories: 83.3
- Total Fat: 2.4 g
- Cholesterol: 4.4 mg
- Sodium: 56.1 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.5 g
- Protein: 1.8 g
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