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!  

I am linking up with Metamorphosis Monday, Allergy free Wednesday, and these other Awesome Parties!

Peanut Butter Chocolate Chip Bars!

Many of you have read about String Beane's allergies.  He was diagnosed with food allergies when he was just under 1 year old.  Peanut was one of his allergies.  We have avoided peanuts for the last 5 years.  That is how long it has been since I have bought or eaten peanut butter in my house!  5 Y.E.A.R.S.!

String Beane turned 6 years old on December 4th and on December 5th he went for a food challenge for peanuts.  He passed!  He is no longer allergic to peanuts. 

I have spent several days now searching for recipes that uses peanut butter.  The first recipe that caught my eye was this one for peanut butter chocolate chip bars.  They just look long over due for me.

I had to make a few adjustments to the original recipe to make them milk/dairy free.  Here is the recipe.

Ingredients
6 Tbls Flieshman's unsalted margarine

1/2 cup peanut butter

1 cup sugar

1/4 cup light brown sugar, packed

2 eggs

1 teaspoon vanilla

1 cup flour

1/4 teaspoon salt

1 teaspoon baking powder

1 cup chocolate chips (Ghirardelli semi sweet chips)

Directions

Preheat oven to 350. Lightly grease an 8 x 8" pan

Whisk together the flour, salt and baking powder. Set aside.

Cream the butter and peanut butter together until smooth. Beat in the sugars until combined.

Add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.

Stir in the flour mixture. Add the chocolate chips, stirring until combined.

Spread the batter into the prepared pan and bake for 30-32 minutes.  Cool completely before cutting.

They were ooey, gooey and so good!  I had forgotten how good peanut butter treats could be.  If you can eat peanut butter, and I hope that you can, make you up some of these wonderful treats.  You will not be sorry. 

I am linking up with Metamorphosis Monday and these other totally Awesome Parties!


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