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.

  • 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.

1 comment:

  1. Desert-style breakfast! Now that's what I'm talking about!


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