January 09, 2022 2 min read

Are your mornings a bit frantic? Trying to get everyone organized and kinda forgetting about yourself? No time for breakfast, maybe grabbing a muffin on your way? This cookie might be just what you need. I found this on 'andys east coast kitchen' (which if he isn't in your instagram feed - you should look him up - he's fun to watch) - his morning power cookie. I didn't quite follow his recipe but pretty close. I love this - it's healthier than a muffin and the recipe is so quick to make. It's a healthy alternative to a muffin, tastes so good and it comes together so quickly. I package mine into individual servings and keep them in the freezer - makes it easy to pop into your lunch bag. Give these a try - you'll be happy you did:)

Let's get baking....

Breakfast Cookie
In a large bowl mix together
1 grated apple (I used a honeycrisp)
2/3 c. natural peanut butter
3/4 c. maple syrup
1/2 c. melted coconut oil
2 tsp vanilla
1 flax egg (1/2 c. flax seed + 1/2 c. water) - I used an egg - didn't have any flax seed

In another bowl combine
2 c. quick oats
1 c. oat flour
1 c. unsweetened coconut
1/4 c. hemp hearts
1/4 c. chia seeds
1/4 c. sunflower seeds
2 tsp. cinnamon
1 tsp. b. powder
1/2 tsp. salt
1 c. dried cranberries or you could use dried blueberries, raisins or a combo of them-whatever you like.

Add the dried to the wet ingredients until well mixed.

Onto a parchment lined baking sheet, using an ice cream scoop, scoop cookie mounds into your hand and roll them into a ball, place them onto the sheet (this will make about 12 cookies). Press down onto the cookies, flattening them until about 1/2" thick - they will not spread.

Bake at 350 for about 19 minutes or until the edges are a nice brown.

Remove and let cool before moving - this lets the coconut oil cool down and keeps the cookie from falling apart.


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