Crazy Little Thing Called "Healthy" [Compost Breakfast Cookies]

I felt like I had given up baking for a while because I was afraid. Baking equals eating. And we all know I get the most enjoyment out of baking incredibly unhealthy and decadent food. So in order to get back into the swing of things, I tried to make something as guilt-free as possible last week. So I took an avocado...

And turned it into cookies! Ew gross, right? Could be.

I've seen recipes for chocolate avocado cake (an upcoming post!), avocado icing, and chocolate avocado pudding. Why not put it in a cookie? After all, the fat from an avocado is SO much better for you than butter...and they kind of work as a substitute--although I'm not completely sold yet.
The reason I'm not 100% sold is that I used banana in the cookies too, which (I think) caused them to have "moist banana bread" consistency...the cookies were soft, but kind of sticky on the outside. Its not my favorite cookie texture, but I'll take it. I'm curious to know if the avocado contributed to this texture or if its solely the banana's fault. This project isn't over!

I literally threw EVERYTHING into this cookie in an attempt to make it the most nutritious but delicious breakfast cookie yet: oats, chocolate chips, PB2, peanuts, sesame seeds, protein powder. Aside for the aforementioned texture situation, these were mildly sweet, satisfying, and guilt-free!

1 cookie = 120 calories, 5 grams protein, 4 grams fiber, 4 grams sugar

2 cookies (OR 1 cookie + 1 tablespoon peanut butter) = one satisfying breakfast for ME!

And with that, we're official back in (baking) business!

Breakfast Compost Cookies 

(PB-Banana-Avocado-Chocolate Chip-Oatmeal-Protein Cookies)

Adapted from Food Gypsy

Servings: 12 cookies

1 cup old fashioned oats

1/2 cup white whole wheat flour

2 tablespoons vanilla or natural protein powder (I used hemp)

3 tablespoons ground flaxseed

1 tablespoon wheat germ

1/4 cup PB2

1 ripe banana

1 small avocado (~1/2 cup)

2 tablespoons plain Greek yogurt

1 teaspoon vanilla extract

1/2 cup light brown sugar

1/4 teaspoon cinnamon

1 tablespoon sesame seeds

1 ounce roasted peanuts, chopped (~1/4 cup)

2-3 tablespoons semi-sweet chocolate chips, chopped

• Preheat oven to 325 degrees. On a baking sheet lined with a silpad, toast the sesame seeds and wheat germ for about 3 minutes; take care not to burn! Remove from oven and cool.

• In a bowl, combine flour, oats, protein powder, ground flaxseed, wheat germ, cinnamon and PB2. In another bowl cream avocado; then add the banana and mix until relatively smooth. Add sugar, yogurt, and vanilla extract. Once mixed, add dry ingredients and stir until just combined. 

• Fold in peanuts, sesame seeds, and chocolate chips. Scoop cookies onto baking sheet (about 1 heaping tablespoon per cookie). Bake for 10-12 minutes. Keep in fridge once cooled; they taste best toasted, topped with a little bit of peanut butter!