Grab a couple of these yummies and eat them on the go for breakfast or as a snack. Throw a smoothie with them and you are good to go. You can even crumble them up to add to a trail mix or put on top of yogurt. ENJOY!
Breakfast Cookies (2-3 dozen depending on size of cookies)1 cup butter
1 cup peanut butter
*1 cup sugar
2 eggs beaten
1 1/2 cups whole wheat flour or ground oatmeal
1 teaspoon aluminum free baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
pinch of Celtic sea salt
1 3/4 cups whole oats
**1 granny smith apple finely grated with the skin on &the juices (or any apple you have)
**1 carrot finely grated
1 cup raisins, here's where I substitute chocolate chips - I don't like raisins
1/4 cup grated or flake coconut, your preference - I like a finer texture.
* To make it less processed, use sucanat a non-refined cane sugar or palm sugar, a low glycemic index - available at Whole Foods. You can also adjust the sugar amount to your liking.
** I complained to my sister about grating the apple and carrot and she suggested just throwing them in the blender (after you core the apple of course). My blender stinks, so I got a work out in my arms and grated them by hand.
- Preheat oven to 350 and line baking sheets with parchment paper.
- Mix butter, peanut butter and sugar together.
- Blend in eggs.
- In separate bowl, combine whole wheat flour (or ground oatmeal), baking powder, baking soda, cinnamon and salt. Gradually add to peanut butter mixture.
- Stir in oatmeal, apple, carrot raisins and/or chocolate chips and coconut.
- Place tablespoons of cookie dough onto baking sheet.
- Bake for 9-11 minutes until edges just become brown. Cool completely.
- Can be casein-free with a coconut oil or ghee in place of butter.
- Can be gluten-free with gluten-free oats.
- Can be peanut and tree-nut free with sunflower seed butter. FYI: sunflower seed butter turns slightly green, but still tastes great!