Breakfast Cookies

Part of my campaign for a healthier year is to make more breakfast options for the boys before school. During the summer I get lax and allow them to eat cereal when they want, but even though I buy relatively healthy cereals I still don’t want that to be what they go to school on.

Hence the breakfast cookie 🙂 I’ve seen posts for this before and thought, “Seriously? That can’t be good.” But I am here to testify that while, no, it’s not as nutritious as a bowl of oatmeal, these cookies are still a far better cry than most boxed cereals. Plus they are packed with protein, fiber, and iron. Also, you can easily leave out the chocolate chips and/or switch out the fruit for some other kind.

I felt really good giving these to my kids for breakfast along with a banana and some yogurt, and I find myself eating these most mornings when I am busy or just don’t want to bother cooking.

breakfast cookies1

Breakfast Cookies

3 small ripe bananas, mashed

3/4 cup sugar

1 cup peanut butter

1/3 cup honey

1/3 cup water

3 egg whites

1 2/3 cup flour (1/2 unbleached & 1/2 whole wheat) *(- 1 1/3 T)

1 1/3 T corn starch

1/3 tsp baking soda

1/3 tsp salt

2 1/2 cups quick oats

1/3 cup chopped walnuts

1/3 cup mini chocolate chips

1/4 cup raisins

1/4 cup dried cranberries

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1. Preheat oven to 350*

2. Using a mixer, combine mashed banana, lightly beaten egg whites, peanut butter, honey, water, and sugar until smooth.

3. *After removing 1 1/3 T of the flour, replace it with the same amount of corn starch and sift together thoroughly. This combination works just as well as pastry flour. However, if you have (whole wheat) pastry flour on hand, the measurements would be 1 1/3 cup all-purpose and 1/3 cup pastry flour. Combine flour with salt and baking soda.

4. Stir the flour mixture into the banana mixture. Add the oats, walnuts, chocolate chips, and fruit. Dough will be dense.

5. Scoop onto parchment paper-lined baking sheet, and using a wooden spoon, shape the dough into circular shapes, slightly flattened on the tops. Bake for 15 minutes, or until tops are slightly browned. Makes 15 large cookies.

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GF Peanut Butter-Chocolate Chip Cookie Dough Bites

That’s a long name for a little bite 🙂 but these cookie dough balls are awesome! I saw this recipe go ’round and ’round Facebook (you probably have too) and decided to try them. What I liked the best about this recipe was the all-natural ingredients and the fact that it was GF. So just in case you were deciding whether or not to make these, I would highly recommend it.

GF PB Choc Bites

GF PB & Chocolate Chip Cookie Dough Bites

1 can garbanzo beans, drained, rinsed, and dried

2 tsp vanilla

1/2 cup + 2 T *Natural peanut butter

1/4 cup honey

1 tsp baking powder

1/2 cup chocolate chips

Preheat oven to 350*.

In food processor put in everything except chocolate chips.

Process ingredients until smooth. Scrape down sides and make sure garbanzo beans have been pureed well. Will be very thick.

*I don’t think it would matter if you used crunchy PB over creamy, though the peanuts may get pureed a bit. Also, make sure you use natural PB only and not regular, as the regular will make the cookie bites come out too oily.

Stir in chocolate chips and pulse a few times if desired. I made mine rather smooth all the way around, but if you want the chips to be whole, just fold them into the chickpea mixture.

Use a 1-inch melon-baller or your hands to make round balls (you will need to wet your hands as mixture is very sticky). Place them on a parchment paper-lined cookie sheet.

Bake for 10 minutes.


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A Little Bit of Everything Cookie Bars

Ever go into your pantry and find yourself looking at odd measurements of leftover ingredients?  This recipe is perfect because you can put anything in it; any kind of nuts, raisins, chocolate chips, peanut butter chips, butterscotch chips, and even caramel pieces. Use your imagination.

For this recipe I literally used up random leftovers that I had taking up space in my pantry. So not only did I clean out some cabinet space I also got a whole pan of awesomeness to boot.

Sigh. It was liberating.


A Little Bit of Everything Cookie Bars

3/4 cup butter, softened

1/2 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/2 cup organic sugar

1 egg

1 tsp vanilla

1 tsp sea salt

3/4 cup unbleached flour

3/4 cup whole wheat flour

1 tsp baking soda

3 cups quick oats

3/4 cup pretzel bits

1/2 cup white chocolate chips

1/2 cup semi-sweet or dark chips

1/2 cup flaked coconut

1/2 cup chopped pecans

1/2 cup  pomegranate infused dried cranberries

1/2 cup mini malt ball Easter eggs*, if desired

oatmeal bars & lobster risotto 005

1. Preheat oven to 350* and lightly grease a 9×13 baking pan with cooking spray.

2. Into mixture put butter, sugars, egg, and vanilla. Mix until creamy.

3. In separate bowl combine flour, salt, and baking soda. Stir in oats.

4. Pour flour and oat mixture into the mixer with the butter and sugar mixture. Mix well.

5. Add in pretzels, chips, nuts, fruit, coconut, etc. *Except for the malt balls or any other  candy/decoration. You may need to dig in with your hands at this point to really mix everything together.

6. Spread it out evenly into the prepared 9×13 pan and then push the malt eggs into the top randomly. This part is completely optional. You may want to use M&M’s or some other holiday candies for a different occasion.

7. Bake for 25 minutes. Let cool before cutting into bars.

tempt tuesday