Happy Easter Monday everyone! Some of you may have forgotten that the holiday actually extends until today, but all religious celebrations aside….today is the start of my family’s detox from holiday season and it back into normal life. The Easter holiday is usually filled with lots and lots of food as well as CANDY! I love candy, I’m not going to lie about it and I haven’t yet. I also don’t believe that anything in moderation should be off limits. So today I will be bringing you something a little more substantial, but still a little chocolate to feed the sweet tooth fix as we empty out all the jelly beans, destroy those marshmallow animals, toss the cream filled eggs, and move back into our healthy happy spring routine!
These breakfast cookies have protein, fiber, and can be made in a variety of different ways to be gluten free or vegan if you so choose. Plus, Bananas, Peanut Butter, and Chocolate oh my! Who could resist?
Let’s start at the beginning….Step One: Preheat your oven to 325F and get out some baking sheets. Line them with parchment paper or a silicon mat or do what I did and spray some olive oil spray on them to make sure they are not going to stick.
Step Two: Get out your food processor or a good and sturdy food storage bag and a heavy duty rolling pin. We need to end up with 2 1/2c of these babies pulverized into a slightly “krispie” flour. This is how you make these babies gluten free. I’m sure regular Rice Krispies would work just fine, but my kids prefer these. A good rule of thumb is that you will need almost 2x as much prior to pulsing it in the processor as you will need in the outcome. I used 4 cups to get my 2 1/2c.
Step Three: Next we start mixing. Add into your “krispie” powder the following:
- 3/4 t salt
- 1 t cinnamon
- 1 cup of nut butter (we used 1/2c each creamy and crunchy peanut butter, although this next time we are going to experiment with almond butter)
- 1/4 c honey
- 2 large smashed bananas (about 1 c)
- 1/2 c or so of chocolate chips….your choice
- 1T flax seed
Step Four: Use baking judgement skills and determine if your batter needs anything else. Because we used both crunch and creamy peanut butter, we were good. I think some almonds would have been nice and if we’d used dark chocolate chips instead of the semi-sweet we had laying around I might also have added dried cranberries.
Step Five: Your batter should be thick and sticky at this point and pretty much look like something that belongs in a ruck sack on the Appalachian Trail. It does! This is one cookie dough you can just eat raw and not have to worry about! Scoop it up into balls of about 2-3T and plop it down on the baking sheets and press the tops down. These cookies do not spread as they bake. Pop the baking sheets in the oven for about 15-20 minutes until the edges start to get brown. Mine took longer because I had sprayed the sheets. This left them crispy on the bottom and edges, but softer and chewier on the top and middle.
Step Six: Let the cookies cool on the baking sheet for a minute, then attempt to not devour the ENTIRE batch in one sitting. (It makes about 2 dozen-ish)
Just remember your body is not a bank account and holidays are no exception. Fuel for the life that you live!