The holidays are getting the best of me.
For example, I remembered to pay the bill that was due (ahem) today, I remembered to wash my son’s diapers so that he wouldn’t need to streak around the house before they were dry, and I even remembered to return our library books that were due yesterday (that’s an improvement for me, just FYI).
Somehow it had totally escaped my mind that my children would need to eat this morning.
PRAISE THE LORD I had cookie dough in the freezer.
Breakfast cookie dough, that is! This recipe freezes marvelously and for being “healthy-ish”, it’s definitely a hit with the family! Finally, something that I planned ahead that made today a little easier!
Chewy Grain-Free Nut Butter Breakfast Cookies
Servings 10 -12 cookies
1/4 c. pureed pumpkin or squash or carrot
1/2 c. nut butter
scant 1/2 c. honey you can substitute 1/4 c. honey + 1/4. c. sucanat, coconut sugar, etc
1 1/2 tsp vanilla
1 c. almond flour
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 c. add-ins dried fruit, seeds, nuts, chocolate chips, etc
Combine all ingredients except the add-ins and mix thoroughly.
Add in your add-ins!
Scoop out by heaping spoonfuls onto a parchment lined cookie sheet or on an ungreased baking stone and flatten to desired shape (these won't spread as they bake, adjust the thickness/thinness when putting them on the pan - and error on the side of thickness)
Bake for 10-15 minutes (depending on size) at 350'F.
Allow them to cool for a few minutes - this will help them set up. Enjoy!
Notes: Your dough should be a little stickier than normal cookie dough. We've tried almond butter and peanut butter, and the peanut butter is definitely our favorite! You can use almond flour (finer) or almond meal (courser), but the meal makes the cookies a little crumblier (but still works great). Out of almond flour? Throw some whole almonds into your coffee grinder! This recipe is surprisingly filling, and although wonderful, it does need the add-ins. Golden raisins, sunflower seeds and chocolate chips are our current cookie of choice. You can't taste the veggies (pumpkin, squash, carrot) at all, so this is a nice way to slip in some orange veggies! You can freeze the cookies once they are baked, or freeze the dough and just thaw it overnight on the counter before baking.
This post is linked to Down Home Blog Hop, Frugal Days Sustainable Ways, Real Food Wednesday, Homemaking Linkup, Whole Foods Wednesday, Your Green Resource, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Titus 2 Tuesdays, Fat Tuesday, Titus 2 Tuesdays, Simple Meals Friday, Kelly the Kitchen Kop
original image by this great photographer, and amended by me