I know, I know. You can’t have dessert for breakfast, but with my Breakfast Cookies you can have something close. Sweet, and filled with good for your ingredients, Breakfast Cookies are a fun treat for back to school or before a game. If you don’t like the idea of eating a cookie for breakfast, make someone’s day by putting them to lunch or having a few ready for after school. They are easy to make and you can substitute any of your favorite ingredients.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a wooden spoon, a large bowl, a small bowl, a knife and cutting board, a small scooper, a blender, a cookie sheet and the oven.
If you are not allowed to use a knife, the oven, or blender by yourself you can ask an adult for help.
ChefElla’s Breakfast Cookies (about 2 dozen)
¼ Cup Carrots, Chopped or Shredded (about 2 oz.)
¼ Cup Apple Sauce
¾ Cup Almonds, Whole, Roasted
2 Tbl. Vegetable or Coconut Oil
½ Cup Brown Sugar
1 ea. Egg, Large
1 Cup Rolled Oats
½ Cup Protein Powder, Vanilla Flavored
-If your protein powder is unflavored just add 2 tsp. of vanilla extract to your wet ingredients.
¼ Cup Wheat Germ (If you are Gluten Free substitute Flax, Quinoa or your favorite grain.)
1 tsp Cinnamon
1 tsp Baking Soda
¼ Cup Apricots, Dried, Chopped (or your favorite dried fruit)
3. Preheat your oven to 350F.
4. Make sure your blender is clean and dry. Add ½ of your rolled oats and the Wheat Germ to the blender and mix until the ingredients look like flour. Pour your blended oats and the rest of your dry ingredients into your small bowl.
5. Place your blender back on the stand and add all of the wet ingredients to your blender starting with the egg, applesauce, and oil. Blend all of the wet ingredients until they look like paste. You may need to scrape the sides once or twice.
6. Add your wet ingredients to your large bowl.
7. Add the dry ingredients to the wet ingredients and mix with your spoon until the dry ingredients are mixed into the wet ingredients.
8. Spray your cookie sheet with pan spray or line with parchment paper. Scoop your cookie batter onto the cookie sheet spacing the cookies out evenly. If you do not have a scooper simply scoop the batter with one tablespoon and push the cookie batter off the spoon with another spoon.
9. Bake your cookies for 12-14 minutes. Let the cookies sit for 2-3 minutes before removing them from the pan.
You can add or substitute different ingredients to your cookies to make your own favorite recipe. Try chocolate or white chocolate chips, dried cherries, raisins, cranberries, sunflower seeds, cashews, or even pumpkin seeds.
ChefElla’s helpers can help by:
Measuring the ingredients
Adding the ingredients to the blender
Turning the blender on and off
Mixing the dry and wet ingredients