One of the joys of experimenting in the kitchen, is creating something that taste delicious and happens to be nutritious, as a bonus. Some mornings, I would love to have baked goods to go with a cup of coffee or tea. However, the crash of having food with high glycemic responses, isn’t worth it. So, I began to hunt for a breakfast cookie that gives the satisfaction of eating baked goods but is healthy enough to sustain me until lunch time. I found some recipes, but most had too much sugar and white flour. I hoped for something with high fiber and high flavor, so I came up with my own recipe after borrowing, here and there, from other cookie recipes.
I like to have one cookie in the morning (Believe me, it’s most filling!) with a cup of tea prepared the way my friends at the African Store, in town, prepare tea. I do add less sugar than my African friends, however.
For the four servings of the tea:
Pour 4 cups of boiled water in a teapot containing:
4 tea bags of Ketepa ( Kenyan Tea Packers)
1 whole cinnamon, broken into pieces
1 tsp whole cloves
8 cardamom pods
*I like to crush, coarsely, the spices in a small mortar and pestle
Let the tea and spices steep for 8 minutes
Remove tea bags but not spices
Add hot milk and 1 TBS of honey
Serve with Breakfast Cookies
Protein Breakfast Cookies
- 1/2 cup salted creamy peanut butter or almond butter (I prefer almond butter)
- ¼ (or a little more) cup honey
- 1/2 cup mashed bananas
- 2 eggs
- 2 tablespoons coconut oil melted
- 1 cup zucchini shredded (I like to use shredded carrots and apples)
- 1 1/4 cups organic rolled oats
- 3/4 cup almond or hazelnut meal (I like to use ½ cup nut meal and ¼ cup protein powder)
- 2 teaspoons ground cinnamon or Chinese 5 Spice
- 1 teaspoon baking powder
- 1/2 cup raisins, or dried cranberries
- 1/2 cup pecans (or whatever type nuts you prefer)
- Preheat the oven to 350ºF.
- Add the first 5 ingredients into a large mixing bowl and whisk to combine.
- Mix in the shredded zucchini or carrots/apples.
- Add the oats, nut meal, baking powder, and cinnamon (or Chinese 5-Spice) and mix until all the ingredients are fully incorporated.
- Fold in the dried fruit and peanuts.
- Use a large ice cream scoop or 1/3 cup measure to scoop out 4 cookies per baking sheet. Use your hands to press down the cookies to 1/2-inch thickness.
- Bake the cookies for 20-25 minutes, rotating the pan halfway through the baking time.
- Allow the cookies to cool completely on the baking sheet before removing from the pan.
- Enjoy this hearty, protein-packed breakfast delight with a cup of coffee or tea! One cookie in the morning, keeps you satisfied until lunchtime!
Yield 14 cookies