Better Breakfast Cookie ~ GF & Fruit Sweetened
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If you are short on time have some healthy breakfast cookies on hand, like these Better Breakfast Cookies. They’ve got oats, seeds, fruit, and even some veggies. A fruit-sweetened treat that is allergy-friendly.
I’m not a big breakfast person so if I am running behind I will choose makeup over a sit-down breakfast any day.
Of course, that means I get crazy hungry soon after leaving the house! My solution is to have healthy foods I can grab fast and eat as I go…Like these breakfasts, cookies loaded with healthy ingredients.
These cookies provide me with protein, fiber, and some good fats to break my all-night fast and stabilize my blood sugar.
What is different about the new “Better Breakfast Cookie” you might ask?
I pack these breakfast cookies frozen in my lunch and by the time I am ready for an afternoon snack they are soft and delicious. They provide me with a healthy “pick-me-up” snack when my blood sugar dips. My husband likes them with a mid-afternoon or evening cup of coffee.
To Make Better Breakfast Cookies You Will Need:
- Unsweetened applesauce
- Milk or a non-dairy substitute
- Quinoa flakes
- Old Fashioned oats ~ gluten-free if needed
- Roasted pumpkin seeds ~ I used unsalted
- Raisins ~ omit for yeast-free diets
If you count weight watcher points each cookie has 2 points.
Don’t save them for just breakfast though; they also make a perfect after school snack as well as a pre/after workout snack.
Better Breakfast Cookie ~ GF & fruit-sweetened
- 3 mashed bananas
- 1/3 cup unsweetened applesauce
- 1/2 Tbsp vanilla
- 1/2 cup grated zucchini
- 1/4 cup grated carrots
- 1/4 cup non-dairy milk
- 1/2 cup quinoa flakes
- 2 cups old fashioned oats - I used gluten-free
- 1 rounded tsp cinnamon
- 2-3 Tbsp roasted pumpkin seeds unsalted
- 1/2 cup raisins omit for yeast-free diets
- Preheat oven to 350. Line baking sheets with parchment paper or silicone liners.
- In a large mixing bowl add mashed bananas, applesauce, vanilla, and non-dairy milk. Mix well.
- Add grated zucchini and carrots. Mix well. Add oats, quinoa flakes, and cinnamon. Stir to combine.
- Fold in raisins and pumpkin seeds.
- Scoop up the dough with a medium-size cookie scoop and drop onto prepared baking sheets.
- Slightly flatten and bake for about 15 -18 minutes. Cool on a wire rack.
- Enjoy a warm, fresh cookie.