Apple, honey, and peanut butter breakfast cookies
These breakfast cookies are a great make-ahead meal prep that’s full of protein, fiber, and flavor.
Oh apple season, how I love you. However, baking with you in your natural state sometimes leads to a soggy mess. So, dried apples it is. I like the Trader Joe's version the best because they're dry (obviously), but not so dry that they're hard to eat. Though I still have to cut them up for M because he shoves so many of the whole ones into his mouth that he chokes. When will he learn??
Anyway, these cookies are sweet and hearty and FILLING. They combine the heartiness of hot oatmeal with the fun and portability of a cookie and the protein and fiber of granola (some of them, anyway). They’re sort of like if granola, oatmeal, and a cinnamon raisin cookie had a baby.
This is also a great place to sub in some store-bought sunflower seed butter to make these lunchbox appropriate. Pretty sure the rest of the ingredients would mask the sometimes glue-y taste of store-bought versions. Using gluten-free oats also makes these safe for kids with gluten allergies. And I haven't tried these with egg substitutes, but I'm assuming that two or three flax eggs would also work to bind these together. If using a flax egg, directly reduce the amount of flax seed meal that goes into the batter, but keep the baking powder the same. But note that I'm speculating here as I haven't tried these changes myself. I'll update the post if I do!
Apple, honey, and peanut butter breakfast cookies
Time: About 20 minutes
Yield: 24 cookies
8 oz peanut, almond, or sunflower seed butter (natural or regular are fine, but see note)
¾ cup honey
1/4 cup brown sugar
2 eggs
2 Tbsp coconut or olive oil (if using coconut oil, melted)
1 tsp vanilla extract
3 cups old fashioned rolled oats
1/2 cup flax seed meal
½ tsp salt
1 tsp baking powder
1½ cups dried apples, chopped
½ cup cranberries, raisins, or chocolate chips
Preheat the oven to 350. Line two baking sheets with parchment paper and set aside.
Combine the peanut butter, honey, brown sugar, eggs, oil, and vanilla in a large bowl. Mix well.
Add the dry ingredients and mix until all have been incorporated and no streaks remain.
Wet hands and form the dough into 24 balls (about 2-3 Tbsp each) and gently press down. The dough will be sticky, which is why wet hands are helpful.
Bake for 12-15 minutes or until the sides just begin to brown.
Let cool completely before removing from cookie sheet. (Cookies are slightly crumbly until they cool.)