This Saturday night got a little crazy and wild with these breakfast cookies. I’m talking, mashed bananas off the hizzle, chia seeds like WOAH, and raspberry jam’ming all night to the sound of the raging party happening next door. I know, I know. Christine, you need to calm down a little.
These are the latest creation to come out of my college kitchen and are born from a situation I find myself in pretty often. Imagine this scenario: you wake up after a long exhausting night of sleeping, stumble to the kitchen in a hunger-induced stupor, and start the coffee pot. Then, you’re hit by a wave of NEED-TO-EAT-NOW emotions. What should you do?! Well, if you were smart, you would have baked up a batch of these super easy and nutritious raspberry thumbprint breakfast cookies and VOILA! The perfect “treat” to help satisfy that morning sweet tooth.
These babies are made healthy with the use of a combination of whole wheat flour and oats as the base, a super ripe banana and egg to hold everything together, a pat of tart raspberry jam, and river drizzle of peanut butter. I add in just a teeny tiny but of light brown sugar to up the sweetness a bit, but other than that, all the sugar in these cookies are natural!
One thing to keep in mind (as with all healthified recipes) is that this recipe is by no means your standard bakery-style chocolate chip. It’s not loaded with butter and fat and sugar and subsequently will not taste like one of those decadent desserts, but rather is a filling, slightly sweet, and packed with lots of healthy goodness. If you’re someone who likes to eat a cookie-a-day (like me), these cookies are a great substitute to have your cookies and eat em too!
*Recipe inspired from Oh She Glows