The first time we made these, Grace and Bethany were THRILLED (and surprised) to be having cookies for breakfast, and had at least 3 each! Kaylee and Cambree enjoyed them as well. They are a great not-too-sweet treat that you can feel good about eating any time of day, even for breakfast. ;)
Adapted From 100 Days of Real Food's "Pecan Maple Breakfast Cookies"
Makes 20 cookies
Ingredients:
1 cup whole-wheat flour
3/4 cup rolled oats
1/2 tsp baking soda
1/4 tsp salt
1/4 cup (unsweetened) applesauce
3 Tbsp maple syrup OR agave nectar
2 Tbsp coconut oil
1/4 cup mashed banana
1/2 tsp vanilla
Optional add ins: 1-2 tsp cinnamon, 1/8 cup mini semi sweet chocolate chips, 1/4 cup unsweetened coconut flakes, 1/2 cup chopped pecans, 1/4-1/2 cup craisins.
Directions:
1. Preheat oven to 375 F and grease a cookie sheet.
2. In a bowl, whisk together the flour, oats, baking soda, and salt.
3. In a separate bowl, using an electric mixer, beat the applesauce, maple syrup/agave, oil, banana, and vanilla.
4. While beating the mixture on a low speed, add the dry ingredients until well blended.
5. Fold in the mix-ins with a spatula.
6. Drop onto prepared cookie sheet by the tablespoon. Bake for 8-9 minutes or until they start to brown.
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