Breakfast Cookies (a Poptart alternative)

     We made another batch of breakfast cookies. The first batch which was a much changed version of this recipe was enjoyed by everyone who tried them. I copied their idea of placing each cooled cookie in a bag to grab as we ran out the door. We did have a few requests though- make them not as sweet and not as oily. So, for the new and improved somewhat healthy breakfast cookie, read on.

Ingredients:

• 1 cup Sucanat
• 1 cup crunchy peanut butter
• 1/4 cup coconut oil
• 3/4 cup pumpkin puree
• 1 cup sweet potato puree
• 1/2 cup kefir
• 2 eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon cardamom
• 2 1/4 cups freshly ground wheat flour
• 1 teaspoon baking soda
• 2 cups rolled oats
• 1 cup dried cranberries
• 1/4 cup cocao nibs
• 2 cups Kashi Cinnamon Harvest cereal, crumbled
• 3 cups puffed brown rice

How to make these delicious cookies:
     Preheat the oven to 350 degrees. In mixer combine first eight ingredients. Stir in next three dry ingredients. Mix in next 3 ingredients. Turn into very large mixing bowl and mix in 5 cups of cereal with hands until evenly distributed.

My son had fun with this step.

     Form balls a bit larger than a golf ball and flatten 3/4-1 inch high on stoneware pizza stone. Bake for 15 minutes then cool on pan for 5-10 minutes. Cool completely before placing in bags.