Breakfast Cookies

Breakfast Cookies | Tulips & RainNow I know what you’re thinking Angela! You’re on a No-Cookie-Cleanse! But seeing as these “cookies” don’t have any flour, butter, sugar or eggs in them I don’t think they really qualify as cookies, but what they do qualify as is DELICIOUS! They make a great, protein packed breakfast. And with a handful of berries and cup of hot coffee, I’m totally satisfied until lunchtime.

Breakfast Cookies | Tulips & Rain

Ingredients:
2 cups Quick-Cooking Steel Cut Oats
1/4 cup ground flaxseed
3/4 teaspoon salt
1 teaspoon cinnamon
1 cup peanut butter or almond butter (I did half and half)
1/4 cup honey
1/4 unsweetened applesauce
1 large banana, mashed
1/2 cup dried cranberries
1/2 cup dried apricots, snipped

DSCN9044

Dump everything in a bowl and mix together. Drop 1/4 cup scoops onto a parchment paper-lined cookie sheet. Form dough into round, flat shape–they won’t spread while baking. Bake at 350 for 13-15 minutes.

adapted from this recipe
Breakfast Cookies | Tulips & RainThese would be oh so delicious with chocolate chips in them, and I’m thinking I could make a pretty fantastic pumpkin variation–Ohbutwait–its springtime not autumn 😉 I’ve been storing them in the freezer and taking one out before bed to thaw for breakfast the next day. Pop them in the microwave for a few seconds and they’re even better!

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4 thoughts on “Breakfast Cookies

  1. Cookies for breakfast? I’m in.
    These sound delicious. And the best part is you don’t have to feel guilty about eating a few at a time because of all the healthiness..

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