Banana Nut Biscoff Breakfast Cookies

Here is a secret...  I hate to cook breakfast.  H.A.T.E.  I mean, who wants to mess the kitchen up and have to clean before 9am?  Not me.  That is who.

I love to have breakfast for supper.  That is a delicious meal that we all love in our house.  But we eat it at night.

So I am constantly on the look out for some filling breakfast options that do not really require cooking for breakfast.  So far, I have come up with Sausage Rolls.  They my children's favorite breakfast.  A few weeks ago I ran across this recipe.  It was for Blueberry Biscoff Breakfast cookies.  Breakfast cookies!  Great idea, right?  It was genius sounding on so many levels.  Cookies for breakfast alone was a great idea, but then to have something that was healthy and did not require me to cook in the morning was ingenious.  I tweaked the ingredients to match what we liked and here is what I came up with.

Banana Nut Breakfast Cookies.....pure heaven.

Ingredients
1/2 cup margarine, softened (Fleishmann's unsalted is milk free)
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup Biscoff Spread
1 egg
1/2 tablespoon vanilla extract
1 3/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 large banana, very ripe, mashed
1/2 cup chopped pecans
1/2 cup semi sweet chocolate chips (Gharidelli is milk free)

Directions
In a bowl, cream the margarine, sugars and Biscoff until creamy, 3 minutes.  Add the egg and vanilla and mix for 2 more minutes.

Whisk together the dry ingredients and then add them to the wet ingredients.  Beat on low speed until just combined.  Stir in the pecans, banana, and chocolate chips. 

Using a cookie scoop, scoop the dough onto a cookie sheet.

 

Bake at 350 degrees for 10 minutes.

Let them cool on the pan for a few minutes and then move them to a cooking rack to let them cool completely.  Store in an air tight container.

 When you wake up in the morning your breakfast will be waiting for you!  

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