I finally got on the ball and made the Cookie Carnival recipe for this month. You can join in the fun, too. Just click here!
We had the choice of two cookies this month, these Chiquita Banana Breakfast Cookies or some Apple Butter Cookies from the Food Network Canada website. I really wanted to make both, but this month has gotten away from me. I wanted to make the Apple Butter Cookies and use the peach butter I recently made instead. I still might make them soon.
Since I seem to always have overripe bananas on the counter, I decided to make the banana cookies. I felt that the Chiquita website posting for this recipe was missing a few things, but it wasn’t too big of a deal. There is supposed to be shredded carrots in the recipe, but it doesn’t say when to add them. And I felt like they were totally unnecessary to the recipe. I love carrot cake and muffins and such, but the carrots in these cookies just didn’t seem like they belonged. The recipe calls for 1/2 cup carrots, but I only put 1/4 cup. Rebel me, I know.
The recipe includes raisins, but that also just wasn’t going to happen as I knew certain people around here wouldn’t eat them if they had raisins. So mini chocolate chips it was! These cookies are spiced up with some cinnamon and freshly grated nutmeg, which I found to be a noticeable taste and actually liked. I know that bananas make things moist and these were definitely that. The flavor is great, so I don’t mind a very soft, flat, moist cookie.
I didn’t even realize these were meant to be breakfast cookies until I sat down to start writing the post and with all the goodness in them, I can see why they would work perfectly as a quick breakfast. We’ve just been enjoying them for snacks. They have whole wheat flour, oats, bananas, carrots, walnuts—and an egg—all wholesome things. Just don’t look at the butter, sugar and chocolate. ;) No, really, it’s not bad.
I think these were a great way to use up some of those overripe bananas I always have on the counter!