These are a favorite around here and have been for years. You can make them with so many different ingredients and kids love eating cookies for breakfast!
Yields 2 dozen cookies
Preheat over to 350 degrees F
1 C. Oats
1 C. Bob’s Red Mill Gluten Free Pancake mix
1/2 C. Earth Balance (or butter or coconut oil)
1/2 C. Apple Sauce
1/4 C. Peanut Butter (or any other)
1/4 C. Raisins
2 brown bananas
1/2 C. Fresh green apple juice
Splash of lemon & ginger juice
1 tsp Cinnamon
1 tsp Cloves
1 tsp Nutmeg
1 tsp Vanilla
*for a sweeter cookie you may want to add 1/2 C. Brown sugar or Maple Syrup (depending on the humidity)
Optional add-ins we used tonight:
2 TBL Chia
2 TBL Hemp
2 TBL Buckwheat groats
1 C. Of Green Apple pulp left over from juicing
Mix all of the ingredients and it should be a bit sticky and firm. Use a tablespoon to scoop dough and plop on to the cookie sheet, flatten the cookie with the back of the spoon or you hand.
Bake for 12-15 min. Cookies are done when the outer edges start to brown. Remove from cookie sheet and place on cooling rack. When they are cool you can put them in freezer bags and freeze for freshness. When you want to eat them they thaw quickly, you can warm them in a frying pan, they get a little crisp on them that way or you can microwave the, or even just eat cold.
We keep them in the freezer for those after sport snacks, rushed mornings, road trips or whatever event needs a little healthy snack.
Stay tuned for the super fast single serve version! And our Breakfast Pie Recipe!
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