Current Giveaways:
9Lives Prize Pack here
$25 Target Gift Card and a whole bunch of back-to-school type stuff here
Seventh Generation prize pack filled with cleaning supplies here
***
The wee ones have been eating waffles for breakfast. A lot of waffles. It’s their new favorite, but I’d like to incorporate something else into their morning routine. Granted, the waffles are relatively healthy since I’m making them from scratch – and I’m adding protein on the side, too. Nonetheless, I’m ready for a change, even if they aren’t.
I do like the idea of a – relatively – quick and easy breakfast to help them get out the door on time. That hasn’t been our strong suit yet this year.
I finally stumbled on a new idea, and so I looked around for a recipe for a breakfast cookie that I could go with. Me being me, I didn’t find one that I liked, although I did discover some places to start. And so I came up with my own recipe that seems to work with the wee ones.
How to Make Breakfast Cookies:
In a large mixing bowl, beat peanut butter and butter for 30 seconds. Add brown sugar and beat until combined. Add the egg, and beat again. Add the vanilla after. Break the bananas into pieces as you add them, and beat until they’re well combined and broken up. Add the baking soda and salt and mix well.
Add the oats and raisins, and mix until they’re combined. Add the flax seeds, coconut, and flour, and mix slowly until just combined.
Using your 1/4 cup dry measure, scoop out the dough and drop it onto ungreased cookie sheets. I get six per sheet, and that seems to work just right. Use your palm to squish them a little – you want them about three inches around.
Bake in a 350-degree oven for 15-17 minutes, or until edges are browned. Let stand for 1 minute. Remove and cool on wire racks. Freeze whatever you aren’t using the next day – just pop a frozen one into the toaster quickly to heat it up in the morning when you need it.
This made exactly 18 cookies. If I liked peanut butter and tried some of the dough, it probably would have only made 17. Or maybe 16. Lucky wee ones, it made 18.
* I use the peanuts only peanut butter (ok, and half almond butter that’s the same deal). This is the kind you need to refrigerate to keep it from separating. Because it’s oilier than your traditional Skippy or other products with other additions and additives, I need a full 2 cups of flour. If you use a commercial brand peanut butter, start with 1 1/2 cups flour and work your way up from there to avoid making them too dry.
Breakfast Cookies
Ingredients
- 1/2 cup peanut butter
- 1/2 cup unsalted butter softened
- 2/3 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 medium bananas ripe
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut flakes
- 2/3 cup whole flax seeds
- 2 1/2 cups rolled oats
- 1 cup raisins
- 2 cups flour
Instructions
- In a large mixing bowl, beat peanut butter and butter for 30 seconds. Add brown sugar and beat until combined. Add the egg, and beat again. Add the vanilla after.1/2 cup peanut butter, 1/2 cup unsalted butter, 2/3 cup packed brown sugar, 1 egg, 1 teaspoon vanilla
- Make sure to break the bananas into pieces as you add them, and beat until they’re well combined and broken up. Add the baking soda and salt and mix well.2 medium bananas, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add the oats and raisins, and mix until they’re combined. Add the flax seeds, coconut, and flour, and mix slowly until just combined.1/2 cup coconut flakes, 2/3 cup whole flax seeds, 2 1/2 cups rolled oats, 1 cup raisins, 2 cups flour
- Using your 1/4 cup dry measure, scoop out dough and drop onto ungreased cookie sheets. Use your palm to squish them a little – you want them about three inches around.
- Bake in 350 degree oven for 15-17 minutes, or until edges are browned. Let stand 1 minute. Remove and cool on wire racks.
- Freeze whatever you aren’t using the next day – just pop a frozen one into the toaster quickly to heat it in the morning when you need it.
Notes
- If you use a commercial brand peanut butter, start with 1 1/2 cups flour and work your way up from there to avoid making them too dry.
- These cookies are so delicious on their own, but feel free to add some chocolate chips for an extra treat!
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Kori – Ohhh yes, they definitely like them. Little Miss asked if I could make them again – little did she know I had 16 more waiting for her!
Leah – Yep, they absolutely did. Adjust them to your tastes though – sunflower seeds or sesame or cherries or all sorts of other stuff would be good, too!
Kat – Well, when your other alternative that they ask for is frozen waffles, brilliance like this comes on quickly 😉
Patty – Oh yeah, so cool… c'mon they aren't REAL cookies. They've got protein and healthy stuff in them.
Tara – I got the thumbs up, but with peanut butter, I'm not touching these with a ten foot pole 😉
Pat – Well, relatively healthy anyway… I'd rather give them this than something truly processed though.
Kelly – Why does this not surprise me? I bet your kids would be all over this.
All I need to see is the word cookies, and I'm all in 🙂
Oh, yummm! These look so good and so healthy.
These really do sound delicious!
Cookies for breakfast! YUM!
You are such a cool mom 🙂
This comment has been removed by the author.
What a neat idea to freeze them and pop them in the toaster whenever you feel like them. See I would never have thought of that. Smart.
I wanna know too. Did the kids like them. If they did I am so going to try these for my kids.
Did they LIKE them? That is the key, right? The look good, though.