Life Update: Since I can never leave well enough alone, I made a second Christmas card. Long story short… it would cost me just as much to get 25 cards and envelopes made in 4×6 format as the Costco jumbo size Christmas cards with envelopes. So, I had to make one for the Costco standard size. Here it is:
Recipe Update: I have been trying to find a breakfast cookie my entire family loves and is good for them as well. FINALLY I found one. Many have failed. Like the one that includes three ingredients: bananas, oats and chocolate chips. Blah. Gag. I couldn’t choke it down and the bananas? Yeah, they turn brown the next day and render the entire batch gross. I really don’t know why they are such a hit. Or maybe I’m picky. Who knows! Well, you get the benefit of my pickiness because I’m not posting every other recipe I find, but items that my 3 and 6 year old like as well.
My kids helped me put these together and they bake in a jiffy! Really easy dump and go recipe. They freeze great pre- and post-bake.
There are a ton of combinations that can be used here. That is why I divide up the recipe into Wet and Dry. Simply substitute what you like.
TO FREEZE: Flash freeze the cookies in the freezer before they are baked, or freeze them baked already.
**Tip** Do NOT use whole flaxseeds. The body cannot digest them (easily) and readily use their awesome omega fatty acid powers unless the flaxseed has been ground as stated in the recipe.
Best Breakfast Cookies
28 cookies
Dry Team:
1 cup walnuts, pecans or almonds (or substitute 1 cup whole wheat flour)
1/3 cup whole wheat flour
1/2 cup ground flaxseed
1 and 1/2 cups old fashioned oats
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
Wet Team:
1/2 cup peanut butter, or almond butter, etc.
1/4 cup canola oil or applesauce
1/4 cup blue agave nectar or honey
1/3 cup brown sugar
2 eggs
1 teaspoon vanilla
Add Ins:
1/2 cup dried cranberries or dried cherries
1/2 to 1 cup semisweet chocolate chips
1. Preheat oven to 375 degrees. In a food processor or good blender, grind the nuts up until they look almost like a flour. You can do this for 1/2 the nuts, all the nuts or none of the nuts. If you don’t want nuts, use whole wheat flour or oat flour instead.
2. In a great big bowl, mix the dry stuff: nuts (ground), wheat flour, flaxseed, oats, baking soda, salt and cinnamon.
3. In a not so big bowl, mix the wet stuff: peanut butter, oil/applesauce, agave/honey, brown sugar, eggs and vanilla.
4. Add wet stuff to dry stuff and stir until combined.
5. Fold in the add-ins.
6. Using a medium cookie scoop, scoop the cookie dough onto silicone or parchment lined cookie sheets. The cookies spread out a little. Keep them 1″ apart at least.
7. Once all the cookies are on the sheet, wet your hand with a little water and pat down the cookies until they are flat…. about 1/2″-3/4″ thick.
8. Bake for 7-9 minutes. The outside will be golden brown. Cool and eat!
Recipe adapted from Allrecipes.com
