In our house for some reason breakfast is just hard to do… Not for Cashel… and not for Camper… But for me and my husband it’s tough.
Enter delicious breakfast cookies!
I make these at home and freeze them either in a Tupperware container or in individual Ziploc bags. Changed our lives! We all love them and they’re so easy… Hope you enjoy it as much as we do…
Thanks to Alicia, my cousin, for the recipe.
Alicia's Breakfast Cookies
3 cups oats (we use GF)
1 1/2 cups almond meal (you could use part flax meal if you like that, or any other flour that you prefer)
1/3 cup chia seeds (optional)
1/3 cup unflavored Metamucil (optional)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup Adam’s Peanut Butter
1/2 cup butter
1 shy cup brown sugar (Also good with half sugar, half honey)
1 tsp vanilla
1 shy cup chocolate chips (optional, use whatever you like)
1. Mix together dry ingredients.
2. Beat together peanut butter, butter, and sugar, until well combined and fluffy.
3. Mix in eggs and vanilla.
4. Add dry ingredients.
5. Add chocolate chips.
6. I use my 1/3 cup as a scoop to measure out my dough balls – that makes a good size cookie. Flatten to about 1/2 inch thick.
7. Bake at 350 for 11-12 minutes. Don’t over-bake!
If you make a smaller cookie, definitely bake for less time.
** If you want to use coconut flour in this recipe, then use honey for most of the cup of sugar, or else they get too hard.
*** I left out the Metamucil in our recipe as I was giving them away to family members and I didn’t want to impact their digestion too much without them knowing it. 🙂 However, the other ingredients do help with digestion naturally…
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