I get a major kick out of serving cookies for breakfast (broccoli too, but that’s a post for another day.) I think it’s partly because I’m a mom who says, “no, thank you” when someone offers my kid ice cream or cheese puffs or cupcakes or a supposedly-edible neon worm. As Darwin gets a little older and starts finding his way into wider social circles, we find ourselves turning down more and more snack offerings.
I’m mostly OK playing food-goalie to keep us healthy. It’s important! But at home, I like to balance out my refusals with complete indulgence. I like to say yes, and I like to say it with whole, nourishing ingredients like stone-ground whole wheat flour, sweet bananas, and luxurious butter.
I especially like to slip a couple of still-warm, golden cookies onto Darwin’s morning plate, and then pretend to be shocked at my own judgment: “cookies for breakfast?!”
Basic Butter Banana Cookies
30 minutes or less
makes 15 cookies
1 cup 100% whole wheat flour
2 ripe bananas, mashed
1 egg, whisked
5 Tbls. butter, softened
1/4 cup raisins or chopped dates
1/4 cup chopped walnuts
1/2 tsp. vanilla extract
1/2 tsp. baking soda
Preheat oven to 375, and line a cookie sheet with parchment paper.
In a small bowl, combine flour and baking soda. Set aside.
In a large bowl, smash together the soft butter and bananas, then add vanilla, egg, raisins/dates, and nuts.
Gently incorporate the flour mixture into the wet ingredients until all the floury crumbles are gone. Be careful not to overmix.
Drop batter by spoonfuls onto parchment-paper-lined cookie sheet and bake 10-13 minutes, or until tops are just beginning to brown.
Cool and enjoy!