Pump up the Jam
Merry Christmas Eve! I'm back home in the U.S. for the holidays and used the cold, rainy day yesterday to take advantage of a well equipped kitchen (something I've been lacking in my accommodations all year!) and reliable wi-fi! The last five weeks in Patagonia with spotty internet connection = blog neglect.
Breakfast is my favorite meal of the day. Usually by the time I finish dinner, I start dreaming of breakfast. Sitting down to eat a slow breakfast while I sip my coffee helps me set my intentions for the day.
These breakfast cookies are hearty AND healthy, doughy AND dense. There is no added sugar or flour and they are gluten-free, oil-free and cholesterol-free (#hearthealthy). The ripe mashed bananas add the perfect dose of sweetness, rounded out with the creaminess of the peanut butter. You can use whichever nut or seed butter you fancy, but be sure to check the ingredients because not all nut butters are created equal! Almond butter, for example, should really only contain raw or roasted almonds and perhaps a bit of salt. Try to avoid brands with added sugar and DEFINITELY avoid brands with hydrogenated oil/fat, including palm oil. Companies add hydrogenated fat to increase shelf life and also to turn liquids into solids or prevent separation. This is what differentiates many of the 'no-stir' nut butters from the ones that require stirring. Though the no-stir varieties may sound more convenient, hydrogenated fats raise bad cholesterol levels, increasing your risk of heart disease. That hydrogenated fat is solid in the peanut butter jar and in your arteries. In short, say no to hydrogenated fat. I love the Santa Cruz brand of nut butters.
I also recommend opting for a 'just fruit jam', which means no added sugar. I used the Crofter's Just Fruit Spread pictured above. Peanut butter and jelly cookie for breakfast? Yes, please!
Yields: 12 cookies
Prep time: 10 minutes
Cook time: 13 minutes
What you need:
- 2 cups old-fashioned oats (use certified gluten-free if necessary)
- 2 large mashed ripe bananas
- 3 tablespoons ground flaxseed
- 1 teaspoon cinnamon
- 1/8 teaspoon fine grain sea salt
- 12 teaspoons just fruit jam
- 2 tablespoons of peanut butter, or any other nut or seed butter of your choice
What you do:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Add oats to a food processor and pulse until a coarse meal forms- it should still be chunky
- Stir together the pulsed oats, mashed banana, peanut butter, flaxseed, cinnamon, and salt in a large bowl until combined.
- Spoon the dough into about 12 round mounds on the cookie sheet. Use the back of the spoon to slightly flatten them out and use your fingers to create a well in the center of each cookie. Fill each well with 1 heaping teaspoon of jam.
- Bake cookies at 350°F for about 13 minutes. They should be slightly firm and starting to brown on the outside, but soft and doughy in the center.
- Transfer cookies to a cooling rack for 10 minutes and then enjoy alongside a cup of coffee, and a fresh fruit salad or smoothie.
Recipe adapted from Oh She Glows.