Monday, January 26, 2015
Cookies for breakfast? You know you wanna! During the week I keep my two teenaged sons on a healthy breakfast schedule. It consists of anything from, Healthy Whole Gain Waffles, to Spelt Pancakes and a variety of whole grain muffins,eggs,toast and yogurt with a sprinkle of granola to go on top. I decided to give the popular cookie for breakfast recipe a go just because I know they wouldn't expect me to plunk down a plate of those along with their yogurt.
The cookies are super soft and delicious and in all honesty..eat these anytime you like, but be brave and snag a few for breakfast to have along side your cup of coffee. You won't be sorry!
Peanut Butter Breakfast Cookies
1/2 cup Peanut Butter
1/4 cup Brown Sugar
2 TBS Coconut Oil
1/2 tsp. Baking Soda
1/2 tsp. Salt
2 TBS Ground Flax Seeds
3/4 cup Quick Oats
1/2 cup Whole Wheat Flour
1/4 cup Mini Chocolate Chips
Preheat oven to 350/180. Line a cookie sheet with parchment paper and set aside.
Using a stand mixer or hand held mixer, mix the peanut butter,brown sugar, and coconut oil until smooth. Add in the egg and mix until combined. Add in the salt, ground flax seeds,oats and flour and mix just until combined. Add in the chocolate chips and gently mix them in.
Scoop out 2 tablespoons worth of dough and shape into a ball. Place onto cookie sheet and press down slightly with the tines of a fork ( the cookies hardly spread out so you can place them fairly close together).
Bake for 9 minutes. Allow cookies to completely cool on cookie sheet as they are super duper soft and fragile.
Yield: 12 Cookies
Source: Crazy for Crust