Tuesday, February 5, 2013

Nutty Breakfast Cookies

Isn't it every kid's dream to have cookies for breakfast?

Isn't it every mom's dream to have kids who don't fight about what you serve them and actually finish their morning meal before the bus comes?

Well, have no fear, Foodie Mama is here! Healthy enough to make you happy, cookie enough to make them happy. Serve these. Tomorrow. And you could be, like, "the best mom EVR"!

These are also perfect for after-school snacks, lunch box treats, or road trips. I always have some in my fridge so I can just grab and go.

Nutty Breakfast Cookies
Makes 20 small or 12 medium cookies
(I use a 1.5 Tbsp. cookie scoop to make small ones and a 1/4 c. cookie scoop to make medium ones)

What I use:
  • 1 c. whole wheat flour
  • 3/4 c. quick oats
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 c. organic unsweetened applesauce
  • 1/4 c. maple syrup (the good stuff)
  • 2 Tbsp. softened butter
  • 1 egg
  • 1 tsp. vanilla
  • 1/4 c. chopped pecans
  • 1/4 c. almonds (slivered, sliced, or chopped)
  • 2 Tbsp. sunflower seeds
  • 2 Tbsp. pumpkin seeds
  • 1/4 c. raisins, optional

How I do it:

1. Preheat the oven to 375 degrees F.

2. In a medium bowl, stir together the flour, oats, cinnamon, salt, and baking soda.

3. In a large bowl, using an electric mixer, beat the applesauce, maple syrup, butter, egg, and vanilla until well blended.

4. Add the flour mixture to the wet ingredients and beat until combined.

5. Stir in the nuts, seeds, and raisins (if using).

6. Scoop the dough onto parchment paper-lined cookie sheets.

7. Spray the bottom of a glass with cooking spray and flatten the cookies. They will not spread, so don't skip this step.

8. Bake for 8 to 10 minutes.

9. Remove to cooling rack.

Store in the fridge in a zip-top bag or lidded container.

Prepare your Mother of the Year acceptance speech.

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