So here’s a not so secret, secret about me: I love cookies. The holidays here are an epic event. The thing is, the cookies like my waistline too much. So I’ve been looking for healthier alternatives to my sweet cravings.
These cookies fulfill both the sweet requirement and the healthy one. They’re a great, portable breakfast, 2 or 3 of them is filling enough to be a great start to the day. I’ve been rotating between pumpkin and apple lately, but I lean toward the pumpkin as a favorite. Cyndi likes apple more. (This recipe went out in my monthly newsletter for February 2017)
Breakfast Cookies
March 3, 2017
Ingredients
- Dry Ingredients
- 1 C Rolled Oats
- 1 C Quick Oats
- ¼ C Ground Flaxseed
- 2/3 C Dried Fruit, Chopped Small (I have been using, Dates, Cranberries, Currants, Apricots & Goji Berries)
- ¼ C Mini Chocolate Chips
- 2/3 C Pumpkin Seeds
- ½ tsp Sea Salt
- Wet Ingredients
- ¼ C Coconut Oil, Melted
- ¼ C Honey, Add To Coconut Oil
- 1 Drop Thieves Essential Oil - Add To Coconut Oil
- 1 Drop Orange Essential Oil (For Pumpkin Only) Add To Coconut Oil
- 1 t Vanilla – Add To Pumpkin/Applesauce
- ½ C Pumpkin Puree OR Applesauce
- 2 Eggs, Beaten Well, Add to Pumpkin/Applesauce
Instructions
- Mix dry ingredients
- Melt coconut oil & honey, remove from heat and add essential oils
- Beat eggs and mix into pumpkin or applesauce
- Pour oil/honey mixture over dry ingredients
- Mix egg mix into dry ingredients
- Use a scoop to get even amounts and spoon out onto a cookie sheet
- Bake at 350 degrees for approximately 15-22 minutes depending on your oven, you will know they are done when they look a little more golden and are dry to the touch, Makes approximately 30 cookies
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