Cookies for Breakfast? Yes, please!

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Today I made a variety of breakfast cookies after finding the recipes on pinterest.  These cookies are sugar free, flour free, egg free and dairy free, but still quite yummy.  I made the original, peanut butter and carrot cake versions, but I do plan to make other variations in the future. 

Since these all call for banana, and my eldest gets bad stomach aches from bananas, I want to make a tropical version using mangos and coconut next.  I posted the recipes below, noting the changes I made to make them the healthiest they can be.  The kids like them so I’m sure these will soon become a staple in our house. 

The original recipe made 10-12 cookies.  I liked this recipe the best and was disappointed that none of us liked the carrot cake cookies 😦  I was out of all spice though so maybe that would have made them better.  I also used baby carrots because that’s what I had, so maybe that made a difference too.

Original Breakfast Cookie Recipe:

  • 1 1/2 cups oatmeal, quick or old fashioned
  • 2 ripe bananas, mashed with fork until creamy  
  • 1 cup unsweetened applesauce
  • 1/3 cup raisins, or or dried cranberries (I would love cranberries but can’t find any without added sugar)
  • 1/4 cup chopped walnuts, toasted (we had to leave these out due to allergies)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon (we used ceylon cinnamon, which is real cinnamon, because of it’s lower coumarin content, health benefits, and better taste) 

Preheat heat oven to 350 degrees.

Mix vanilla extract & cinnamon into the applesauce.
Blend applesauce mixture with all other ingredients & let sit for 10 minutes
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.
Bake approx. 30-35 minutes, or until golden & done.
Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
When completely cool store in a covered container.

Peanut Butter Breakfast cookie:

  • 2 ripe bananas, mashed until smooth & creamy
  • 1/3 cup peanut butter ~ creamy or chunky 
  • 2/3 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 1/2 cups quick oatmeal
  • 1/4 cup chopped nuts (peanut, walnut, or your favorite)
  • 1/4 cup carob or chocolate chips (**optional)- I was out of carob chips and didn’t have time to make chocolate chips so we left these out. 

Preheat heat oven to 350 degrees.

In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla  the extract ~ mix again until all are completely combined.
Add in the oatmeal & nuts to the banana mixture & combine.  (** add the optional carob / chocolate chips at this time if you want them mixed throughout)
Let dough rest for 10 minutes.
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.
Bake cookies approx. 30 minutes, or until golden brown & done.  Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.  (if you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they’re still warm)
 
I got these recipes from here if you would like to get the carrot cake cookie recipe or any others.  I also got the picture from here since my camera battery decided to die tonight.

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