A Healthy Breakfast Cookie & What I’ve Been Up To
As you probably know, I am finally half-way through with my Health Coach Training Program™ and can officially take on clients now! The past few months I have been working hard on getting up my new website, my newsletter list, and working hard to promote, promote, promote! In fact, I changed up the little “coaching” tab up top on the website, so you’ll have access to it every time you come in to KitchenCourses as well.
I’m really proud of how the website came together. It feels fun and not super serious – the way that I want people to treat their health and wellness (not like a huge chore or burden). My husband is a web designer and so he helped me out here and there, but I can proudly say that I did most of it on my own and I’m really happy with how it came out. I don’t normally talk about the backend stuff of running this blog or setting up my new one, but over the past year and a half I have learned so much about WordPress, managing sites, email newsletters, and all that goes into the “tech side” of things. I’m proud that my husband’s co-workers think that he put the new site together when I did about 90% of it. If you’re wondering, the other 10% is the stuff that I throw my hands up in the air and he tinkers with the CSS code to make it work perfectly and look lovely. I know I’m incredibly lucky.
All that said, we’ve been in the process of getting this site and Be More Healthful over to a new host. To be honest, it didn’t sound all that difficult when we first decided to do it. You export some files, you import some files (this is where my husband comes in). But of course, things aren’t always that simple, and I’ve spent the last three weeks converting recipes over to a new database and jumping through hoops to make sure all the images loaded up properly. None of that was as easy or as quick as it is to type out. Sadly, I wish the big reveal was just that. A big glamorous reveal of what I’ve been working on, but most of it… just isn’t visible. So I suppose you’ll have to take my word for it. I do plan on adding a new area to the site dedicated to all the recipes I’ve published here in a nice and easy to use way, but I’m not quite there yet.
From a food perspective, I have had one thing on my mind through this entire process. A few weeks ago, an obsession bloomed of wanting to make breakfast cookies. I know – it’s not normally something that would be a big deal, but I had it in my mind that I was going to do it without looking at a recipe. I know that I could have just as easily gone and found a recipe for a successful breakfast cookie to make and call it good. But sometimes I can be stubborn and like to cook and bake without restrictions. Which is probably why it took me so long to find success with this breakfast cookie recipe. Plus I wanted it to be dairy, gluten, and sugar-free (not always the easiest combination to find). I have been messing with these cookies for as long as I’ve been working on this darn host change. Which is probably the longest I’ve ever had the patience to work out a recipe and get it to the point of sharing. My nature is to to get it right pretty quickly or give up and call it non-shareable.
With all that said, I have finally made a successful breakfast cookie worth sharing. One that didn’t stick to the pan. One that my step-dad wouldn’t throw out after one bite of. One that I don’t have to ask my husband to stop being nice and tell me that they really did turn out badly. Honesty is just about the best policy with everything. And the honest truth about these cookies is that what tripped me up was that I was trying to come up with a quantity of bananas to share with you instead of a measurement (duh, Rachael, not all bananas are the same size). Now that I’ve figured that part out, these cookies are going to be my go-to recipe as long as I remember to use cooking spray so they come off the pan or a silicon baking mat (currently on my cooking wishlist).
Without further ado, here are my (finally) successful healthy and delicious gluten-free, dairy-free, and sugar-free breakfast cookies!
Delicious Breakfast Cookies
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients (12 cookies)
- 1/2 cup mashed banana (about 2 smaller bananas)
- 1/2 cup applesauce (mine was homemade in the crockpot)
- 1 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1 2/3 cup oats
- 1/4 cup walnuts
- 1/4 cup pumpkin seeds
- 1/3 cup dried cranberries
Preheat the oven to 350 degrees F.
In a small bowl, combine banana, applesauce, and vanilla. Stir to combine.
In another bowl, combine cinnamon, rolled oats, chopped walnuts and pumpkin seeds, and cranberries.
Mix the dry ingredients with the wet ingredients.
Transfer the mixture to a baking sheet lined with parchment paper in 12 dollops.
Using your hands, press the mixture together to make solid “cookies” and press them down flat since they won’t rise in the oven.
Bake for 30 minutes.
Transfer to a wired baking rack to cool for 10 minutes before digging in!
The texture turned out really great, especially since I used homemade applesauce with nice big chunks of apples in it. With all the seeds, oats, and dried fruit, these are really great for on-the-go snacking or breakfast-ing too. Plus I just love how I was able to get so many fall flavors into one compact little cookie. I hope you’ll give them a try and let me know what you think!