Banana Chocolate Chip Breakfast Cookies

I had never really heard of a breakfast "cookie" before I was on Pinterest.  I mean, sure I like a good muffin in the morning every once in awhile, but a cookie?  So, I had to see what it was all about.

Well, I'm hooked.  First of all, they are made will all healthier ingredients - no refined sugars.  They are dense and thick and very filling.  A great quick breakfast on-the-go!  

Do not overbake these.  Because once they cool, they will be on the "drier" side any way.  I did mine for exactly 9 minutes but really probably could have done 8 minutes for an even softer middle.  These will be fun to experiment with.  I think I'll try a cinnamon raisin one next! 

Yields 2 dozen 

Banana Chocolate Chip Breakfast Cookies

2 cups white whole wheat flour
2 cups old-fashioned oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 large ripe banana, mashed
1 egg
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup plain Greek yogurt
2 tablespoons honey
1 teaspoon vanilla extract
3/4 cup dark chocolate (or semi-sweet) chocolate chunks (optional)

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  In a large bowl of a stand mixer, combine the flour, oats, baking soda, baking powder and salt and mix until combined.  Add the banana, egg, sugar, syrup, honey, yogurt and vanilla.  Mix until everything is incorporated (dough will be very thick).  Stir in chocolate chips by hand.

Roll dough into 2-inch balls and place on baking sheet.  Flatten with the palm of your hand or with the bottom of a glass.  Bake for 9-10 minutes (really no more!!).  They should be slightly soft in the middle.  Cool on sheet for 5 minutes before transferring them to a wire cooling rack.  Store in an airtight container for 4 days or in the fridge for up to a week.

{Clean Eating} Dark Chocolate Chip Banana Bread

I've been working on this recipe for a little while and I FINALLY got it!  I used to make banana bread all the time and now, since we've cut out refined sugars, not so much.  Well, I'm pretty pleased with this recipe - you will NOT miss all the sugar that is usually in banana bread.

It is dense but not dried out.  I used dark chocolate chunks, but you could omit them or substitute them for pecans or walnuts as well.  Banana and chocolate is one of my favorite flavor combinations, plus the kids always request chocolate chips in it!    

And it freezes so well too!  I always make two loaves at a time, but if you had to half it, you could, and it turns out great.  To freeze, let it cool, wrap in foil, then place in a freezer bag.  Freeze for up to 3 months (it won't last that long, believe me). 

  

Yields 2 loaves

{Clean Eating} Dark Chocolate Chip Banana Bread

1 cup unsweetened applesauce

3/4 cup + 2 tablespoons honey

1/2 cup coconut sugar 

4 cups white whole wheat flour

4 teaspoons baking powder 

1 teaspoon baking soda

2/3 cup buttermilk*

6 very ripe bananas, mashed with a fork

1 cup dark chocolate chips (optional)

Preheat oven to 350 degrees.  Using an electric mixer, combine the applesauce, honey and coconut sugar.  Sift together the flour, salt, baking powder and baking soda and add to the sugar mixture.  Add remaining ingredients; mix well.   Stir in the chocolate chips by hand (if using).  Pour into 2 well-greased loaf pans and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. 

*Buttermilk substitute: 2/3 cup regular milk with ¾ teaspoon of white vinegar added and let sit for 5 minutes before adding

Whole Wheat Pizza Dough

Homemade pizza has always been a favorite in our house.  We like to do 'Pizza Fridays' (who doesn't?!) so I like to make sure I always have this dough in the fridge or freezer.  And that's the beauty of it, it freezes so well that you literally have pizza whenever you want.  

I have been known to actually double this recipe to get 4 balls of dough - which is what I actually did in these pictures.  Double, half it, it all turns out great.  Can't beat a healthy, delicious pizza dough!

Yields 2 dough balls (1-pound each)

Whole Wheat Pizza Dough

1 package of Fast Rising Yeast (or 2 1/4 teaspoons)

3 1/4 cups white whole wheat flour

1 teaspoon salt

1 tablespoon honey

1 1/4 cups warm water

1 tablespoon olive oil 

In the bowl of a stand mixer fitted with a dough hook, combine the yeast, flour, salt and honey.  Turn on mixer and add water while the hook is turning.  Add olive oil and mix again.  Continue mixing the dough with the hook until it completely pulls apart from the sides, about 5 minutes.  Lift the dough out, spray the bowl with non-stick cooking spray and place dough back in bowl, turning to coat the surface.  Cover with a tea towel and let rise in a warm place for 1 hour.  

Divide the dough into 2 equal portions.  Place on cutting board or baking sheet, cover again with towel and let rest for 30 minutes.  If you are not going to use both, wrap one in plastic wrap and put in fridge for no more than 3 days.  To freeze, wrap in plastic wrap and place in a freezer bag.  Place in the fridge the night before you want to use it and let come to room temperature before using that day.

Pumpkin Spice Whole Wheat Pancakes

I still can't get enough of pumpkin spice anything.  And don't let the fact that these are NOT made from a box mix turn you off - they are SO easy!!  

This recipe makes the absolute best pancakes - they are light and fluffy and perfect every time.  We use this batter to make banana pancakes, strawberry, blueberry, you name it.  But these?  They just taste like fall and are PERFECT this time of year!

Yields 18 pancakes

Pumpkin Spice Whole Wheat Pancakes

2 cups white whole wheat flour

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon honey 

2 large eggs, beaten

1 3/4 cup milk

1/2 cup pumpkin puree

butter for frying  

In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt.  Add the honey, eggs, milk and pumpkin puree and whisk until everything is combined.  Heat a griddle or pan over medium heat.  Add butter to melt and coat the bottom.  Spoon batter onto griddle or pan, using about 1/4 cup.  When bubbles start to form on the top, flip the pancakes and cook on the other side.  Remove from pan, repeat with butter and batter.  Serve with maple syrup.  

To freeze: place pancakes in a freezer bag, layered with pieces of wax paper.  Heat for a minute in the microwave to serve.