BREAKFAST COOKIES
Once you have made these, they will be a family favorite. I started making these breakfast cookies more than 10 years ago. I found this recipe in a diabetic recipe book and found there is no need for any additional sugar. The honey makes them sweet enough. You can tailor this recipe to your family’s tastes. My kids do not like raisins, so we tend to use craisins. Mix it up, try different flavors. I’ve even used chopped up mango pieces.
I use to quadruple this recipe and throw them in the freezer. This was one of our family favorites when the kids where crazy busy and needed a good healthy snack or breakfast on the run. These freeze very well. In fact, my daughter prefers them frozen.
There’s quick and easy. A great breakfast or snack to have on hand.
I use to quadruple this recipe and throw them in the freezer. This was one of our family favorites when the kids where crazy busy and needed a good healthy snack or breakfast on the run. These freeze very well. In fact, my daughter prefers them frozen.
There’s quick and easy. A great breakfast or snack to have on hand.
BREAKFAST COOKIES
Keywords: snack breakfast
Ingredients
- 1 ½ cups flour (1/2 whole wheat 1/2 white)
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup olive/grapeseed oil
- ½ cup honey
- 2 eggs
- 2 tbsp milk or water
- 2 tsp vanilla
- 2 ¼ cups quick-cooking oats (or whatever is in your cupboard)
- 1 cup dried fruit (I use raisins/craisins/dried cherries/mango/nuts/pumpkin and/or sunflower seeds)
- ¼ cup chocolate chips
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger or allspice
Instructions
Preheat oven to 350 degrees.
Mix flour, spices, baking soda and salt.
In another bowl (or mixer) whisk oil, sugar and honey until creamy. Add eggs, milk and vanilla. Add flour mixture, then oats, dried fruit/nuts, and chocolate chips.
Drop by the tablespoon onto ungreased baking sheet.
Flatten with a fork. I have found after the first batch that I have needed to add a bit more water to the dough.
Bake for 9 to 13 minutes or until slightly brown but still very soft. Cool for several minutes before transferring to rack.
These freeze very well.
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