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Breakfast Cookies Live On!

April 29, 2013

If you have been missing Yen Cafe Breakfast Cookies, here is the recipe so you can enjoy the delicious morning snack as often as you want! Image

Yield: 36 cookies


Banana, Mashed 1/2 C.
Peanut Butter 1/2 C.
Agave Nectar 1/2 C.
Quick Oats 1 C.
Whole Wheat Flour 1/2 C.
Nonfat Dry Milk Powder 1/4 C.
Baking Soda 1/4 tsp.
Walnuts 3/4 C.
Cranberries 1/2 C.
Golden Raisins 1/2 C.
Vanilla 1/2 bean
Salt 1/2 tsp.

1. Preheat oven to 350 degrees
2. In one bowl, combine banana, peanut butter, agave nectar and vanilla. Mix well.
3. In one bowl, combine oats, flour, dry milk powder, baking soda and salt. Mix well.
4. Combine mixtures. Add walnuts, cranberries and raisins.
5. Scoop and place on a greased non-stick pan. With a wet spatula, gently press dough.
6. Bake until lightly golden brown.

Tips from Chef Laura:“I froze my bananas and would thaw them in the microwave when needed (making them easier to measure and mix). If you want to make these cookies a vegan option, just skip the dry milk powder. They taste great either way and the absence of this one ingredient doesn’t alter the recipe. As Michiganders, I know we love our maple syrup! If you don’t like the taste of agave nectar, use maple syrup instead. It’s a great alternative. I hope you enjoy making these cookies at home as much as I did for my friends and family at Yen Yoga & Fitness. When I visit the studio in the summer I’ll have some fresh cookies waiting for everyone. See you all soon!”

Happy Baking!

One Comment leave one →
  1. June 6, 2013 4:12 am

    It was good advice of Laura – to froze bananas and thaw them in the microwawe 🙂

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