Cookie For Breakfast

Nothing beats starting the day off with a cookie! I present to you my Banana Date Breakfast Cookie….

This was a very hearty and big “cookie”. It had a muffin or scone-like texture and a great banana flavor. The dates added a nice extra sweet bite. If you like banana bread, you’ll like these – they are basically banana bread in a cookie form. Here’s the recipe I came up with…

• 1 large very ripe banana , mashed
• 1 egg white, beaten
• 2 tbsp. unsweetened applesauce
• 1/2 tsp. vanilla extract
• 1/8 c. Splenda granular
• 1/8 c. unpacked brown sugar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1/4 c. old fashioned rolled oats
• 1 c. whole wheat pastry flour
• 1/4 c. chopped dried dates

Mix the wet ingredients together in a large bowl. Add remaining ingredients and stir until well combined. Line a cookie sheet with parchment paper and spray lightly with cooking spray. Using a 1/4 c. measuring cup sprayed with cooking spray, scoop a heaping 1/4 c. and place on sheet forming a mound. Repeat with remaining batter – makes 5. Bake at 350 degrees for 8-10 minutes. Enjoy while running out the door:)

These cookies will definitely be freezer friendly – great for “heat and eat” mornings.

Along with my cookie, I had some strawberries that were about to expire and some Eggnoggin Tea. I found this cool product yesterday that I thought would go great in tea or coffee…

This VitaSoy Holly Nog is dairy free, lactose free, gluten free and vegan. Now, don’t be scared; it’s not flavor-free! This was really good and perfect in my Eggnoggin Tea. I haven’t tried it on its own because it wasn’t chilled (it comes in those shelf stable cartons in the natural foods aisle of the grocery store). I have it chilling now, so I’ll try it as its own beverage later. Best part is 4 oz. of this drink is only 60 cal., 1 gr. fat which works out to 1 Point. Pretty fab.

Just need some Christmas music to go with it…