Cookies for breakfast. The words every kid wants to hear.
One of the
ways I’m getting ready to send the kids back to school is by making cookies for my kids to eat before school. Did I mention they are healthy cookies?
I’m not a morning person and sometimes when
we are all running late on school days I send my kids out the door with a portable
breakfast. And yes sometimes that means Oreos for
breakfast, but I swear that only happened one time.
This year
there will be no Oreos for breakfast instead I’m making a double batch of these
healthy breakfast cookies and freezing them.
That way when we are crunched for time the kids can still eat a healthy
breakfast.
These
cookies have oats for fiber, flaxseeds and walnuts for omega-3s, dried fruit
for antioxidants, and whole grain carbohydrates for energy. They are low in fat and have a limited amount
of sugar. And the kids LOVE them.
Healthy
Breakfast Cookies
¼ cup butter
¾ cup
unsweetened applesauce
½ cup
granulated sugar
½ cup packed
brown sugar
1 teaspoon
salt
2 teaspoons
ground cinnamon
2 eggs (or 2 tablespoons whole egg powder
plus ¼ cup water)
1 cup
old-fashioned oats
1/2 cup
flaxseed
1/2 cup
whole-wheat flour
1 1/2 cups 10 grain
pancake mix (or use self-rising flour)
1 cup dried
cranberries or cherries
1 cup
chopped dried apricots (I use freeze
dried apricots)
1 cup
raisins
1 cup
chopped walnuts
Combine
butter, sugars, salt and cinnamon in a large mixing bowl. Beat with a mixer at
medium speed until light and fluffy. Beat in eggs and applesauce.
Stir in
oats, flaxseed, whole-wheat flour and pancake mix (or self-rising flour). Stir
in fruits and nuts until well combined.
Scoop dough
onto a baking sheet, using a 1-ounce (2-tablespoon) scoop. Bake 10 to 13
minutes, until cookies are puffy and light tan. Be careful not to over bake.
The centers will be a bit doughy and dense. Makes 2 dozen.
This recipe
adapted from Relish
Magazine.