Cookies Your Mom Might Let You Eat in the Morning. Maybe.

I bet you thought I had thrown in the towel … taste-tested one too many terrible recipes and just decided to be done with the blogosphere.

Wrong.

I’m back.

I spent the last few days visiting my Minnesota family. In case you didn’t know, Minnesota is really nice this time of year. It was a welcome change coming from cold and snowy Chicago 🙂

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You know you really are in the midwest in February when you spend a few hours outside shoveling the 6+ foot snowbanks that line the driveway in preparation for a massive snowstorm (which FYI will dump an additional foot of snow on you in a mere 12 hours)… shoveling so you can shovel more … sounds ludicrous… but it’s just called winter. We were just happy it was above zero degrees outside and the sun was shining. Glass half full, people!

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If you look closely at the above picture, you will notice we threw some fake flowers out in the snowbank to give ourselves a false sense that spring really is right around the corner.

Oh look! Flowers! Phew. Winter is almost over.

See? Works every time. Instant cure for those of us with Seasonal Affective Disorder.

Transition to the food (this is the part where you should start paying attention):

If you’ve read my blog before, you probably know that I consider myself to be pro-cookie (who isn’t?). And if you’ve really been reading my blog (hi mom!), you will know that I’ve posted quite a few ‘healthy cookie’ recipes over the years. I don’t really buy into the concept that this cookie (or any cookie) should actually be eaten for breakfast, but I’m not an expert on diets or nutrition or cookies. I won’t tell you what I ate for breakfast this morning, but these are TECHNICALLY called ‘breakfast cookies.’ You definitely need to make these and eat them. I’ll leave the exact time of consumption up to you. FotoFlexer_Photo

Breakfast Cookies
Adapted from: Ellie Krieger
Printable Recipe

1/2C flour
3/4C whole wheat flour
1/2C old-fashioned oats
1/2C crushed bran flake cereal
1/3C raisins (or dried fruit of choice)
1tsp ground cinnamon
1/2tsp ground nutmeg
1/2tsp baking soda
1/4tsp salt
1/3C walnuts
1/3C shredded unsweetened coconut flakes
3T coconut oil
3T canola oil
1 flax egg (or regular egg)*
1 medium carrot, grated (~1/4C)
1tsp vanilla extract
3T brown sugar
3T honey (or agave if looking to make these vegan)

Preheat oven to 350. Line a baking sheet with parchment paper.
In a bowl, combine flours, oats, bran flakes, baking soda, cinnamon, nutmeg, salt, walnuts, shredded coconut, and raisins. Stir and set aside.
In a separate bowl, combine coconut oil, coconut oil, flag egg (3T water + 1T ground flaxseed set aside for a few minutes until thickened), carrot, vanilla, sugar, and honey. Stir to combine.
Combine wet and dry ingredients. Stir until just combined.
Form 1/3C of mixture into a round shape, flattening to about 1/4″ thick. Leave 2″ between cookies on baking sheet. Repeat with remaining dough.
Cook for 11-12 minutes at 350, until edges are golden brown. Remove from oven and allow to cool slightly. Transfer to baking sheet to allow to cool completely.

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