Breakfast Cookies
2014-02-23
- Yield: 28
- Servings: 14
- Prep Time: 15m
- Cook Time: 1:44 h
- Ready In: 1:30 h
Average Member Rating
(5 / 5)
4 People rated this recipe
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These high-fiber breakfast cookies with heart-healthy ingredients are a great way to start the day. I bet you have most of the ingredients at home already. Round up the rest and give them a try. Make a lot and freeze some for later. Enjoy!
breakfast cookies
Ingredients
- 1 1/2 cups unbleached flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup coconut oil
- 1/2 cup peanut butter, crunchy
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 eggs
- 2 4-ounce jars carrot or sweet potato baby food
- 2 teaspoons vanilla
- 1/4 cup flax seeds
- 1 cup Fiber One cereal, 57% fiber
- 2/3 cups antioxidant dried fruit (plums, blueberries, cranberries and cherries) or dried fruit of choice
- 2/3 cup almonds or walnuts, toasted & chopped
- Zest of 1/2 orange or one lemon
- 1/4 cup unsweetened coconut, toasted
- 1/2 teaspoon turmeric
Method
Step 1
Heat oven to 350 degrees. Combine all ingredients in a very large bowl and mix well.
Step 2
Scoop about 4 tablespoon-size balls of dough onto cookie sheet, 6 per sheet. Flatten with hand. Bake for 13 minutes, cool on wire rack. Makes about 28 cookies that freeze and travel well. OR drop rounded tablespoons of dough onto baking sheet, 12 per sheet. Bake ten minutes and no need to flatten. This way you'll get 72 cookies!
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