My friend Kara posted a picture of a delicious looking paleo breakfast cookie that I had to try out. My kids already love the Two Ingredient Cookie as a healthy snack, so I wanted to try another simple, banana based recipe.
I whipped up the ingredients and I immediately knew something went wrong. My batter was very runny. So runny that it would have been impossible for me to put it on the tray without it making one big splatter of a mess. So I tossed in a few oats (did that un-paleo it?) to thicken it up. It still didn’t look quite right and just as I suspected, they came out pretty flat. Nothing like the fluffy goodness Kara posted. Compared to the original recipe, mine looked similar, but I wanted them to turn out more bread-like.
I was determined to get this cookie right! When I was a little girl, I would watch my mom bake and she always put her hair in a bun–so I figured it couldn’t hurt as I tossed my hair up, I would show these cookies who was in charge! I decided to follow my friend’s instructions to a tee. Here’s what happened:
1. Kara’s perfect cookies. 2. Day 1: My first attempt–one with a handful of oats, the next batch was with a good cup and a half. 3. Day 2: I whipped those bananas in the food processer as instructed, hair in the bun and still—flat. But delicious!
My cookies definitely looked more like the cookies seen in the original recipe. Kara and I brainstormed what I did differently and we think it’s because I used overly ripe bananas while hers still had a bit of green on them. I plan on trying them again to get them to look more like Kara’s but even if they don’t get fluffy, I consider them a success; the kids loved them!
Banana Breakfast Cookie (adapted from The Preppy Paleo)
- 2 ripe bananas (Ripe will yield a flatter cookie. A bit of green will help get the batter fluffy, but will be less sweet)
- 1/2 cup peanut butter (or almond butter)
- 1 egg
- 1/2 tsp. vanilla
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. cinnamon
- 1 tsp cocoa powder (Optional)
You can add 1-2 cups mix-ins of your choice, I used 1.2 cups oats the first time I made these.
- Preheat oven to 350.
- Mix bananas in food processor for a fluffier consistency.
- Combine all ingredients until well blended.
- Drop by TB onto a greased baking sheet.
- Bake for 12 minutes or until golden brown on the bottom.
If your batter turns out runny like mine did, be sure to leave enough space between the cookies. If yours come out light and fluffy–let me know your secret!
Never Give Up,