Carrot-Oat Breakfast Cookies

In the past I have posted about my favorite, cookies for breakfast!

Click here to check out that post.

But just to recap... I occasionally receive a small recipe booklet in the mail from Ralph's (or Fry's here in Arizona) grocery store. They have done a lot over the years to appeal to the more health conscious customers, and so far all of the recipes I have tried have been very tasty!

These cookies are healthy'ish, at least in my opinion anyway. They are high in Vitamin A and are naturally sweet without using anything but maple syrup and coconut oil to sweeten it. I made a few tweaks to this recipe to make the cookies a tad bit healthier. The original recipe called for using canola oil, but I used coconut oil instead. I found the original recipe to be a bit runny, so I suggested to use 1/4 of ground flax seed in the recipe as well, which the original recipe did not call for. I'm glad I found a good reason to add in so much flax seed, as it provides a ton of Omega-3's and has numerous health benefits.

Prep Time: 20 minutes | Bake Time: 10-12 minutes | Total Time: 30-32 minutes
Makes About 20 cookies

Ingredients:

• 1/2 cup whole-wheat four
• 1/2 cup old-fashioned rolled oats
• 1/4 cup ground flax seed
• 1/4 cup Grade B maple syrup
• 1/4 cup coconut oil
• 2 eggs
• 1/3 cup grated carrots
• 1/4 cup unsweetened shredded coconut
• 1/4 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Line two baking sheets with parchment paper.

Combine flour, oats, baking powder, nutmeg and salt in the work bowl of a stand mixer outfitted with the paddle attachment. Mix until well blended.

Add maple syrup, coconut oil, eggs, coconut, grated carrots, walnuts and cranberries. Stir just to blend.

Arrange the cookies about 2 inches apart on the baking sheets.

Transfer to the oven and bake for 10-12 minutes, or until the edges begin to brown.

Let cookies cool completely before removing from baking sheet.

Serve immediately or store in airtight container in the refrigerator.

Banana-Peanut Butter Cookies

Occasionally I receive a small recipe booklet in the mail from Ralph's grocery store. It's actually one of the few random mailers I like. Ralph's (or Fry's here in Arizona) has done a lot over the years to appeal to the more health conscious customers. When they came out with a few breakfast cookie recipes, you know I was game!

Cookies for breakfast you say? That doesn't sound very healthy. Well, surprisingly, they are! At least in my opinion anyway. It may not be conventional, but can be a well-balanced start to you day. Especially when you pair them with fruit, a smoothie, or some yogurt. Even the ingredients on their own are healthy - whole wheat flour and oats add fiber to your diet, while peanut butter adds protein and healthy fats which help you to stay full and avoid snacking.

Prep Time: 10 minutes | Bake Time: 10-15 minutes | Total Time: 20-25 minutes
Makes About 12 cookies

Ingredients:

• 1 large, ripe banana, mashed
• 1 cup oats
• 1/2 cup crunchy peanut butter
• 1/2 cup whole-wheat flour
• 1/3 cup brown sugar
• 1/4 cup low-fat milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda 

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Lined baking sheet with parchment paper.

Combine peanut butter and banana in a bowl until smooth and blended.

Add sugar, vanilla, oats, flour, milk, and baking soda. Mix until blended.

Drop cookies by heaping spoonful onto cookie sheet, leaving 2 inches between cookies.

Gently flatted the cookies into little discs.

Transfer to the oven and bake for 10-15 minutes, or until the edges begin to brown.

Let cookies cool completely before removing from baking sheet.

Serve immediately or store in airtight container in the refrigerator. 

FDA Disclaimer: "These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent disease."

Mint Chocolate Chip Breakfast Cookies

Life can get pretty hectic at times, especially during this time of year when the season of change is upon us. I don't know about you, but when too much change is going on in my life, I get a little stressed - and when I get a little stressed I crave sweets! Horrible habit, I know; but I'm working on it! Here's to my 80/20 rule! Anyway, I feel good about these cookies because even though they are full of butter and sugar, they contain a few healthy ingredients too, ha! Plus they are super filling and really you only need one to satisfy your sweet tooth and fill your belly.

Ingredients:

• 1 cup of butter, softened (2 large sticks)
• 1 cup brown sugar, packed
• 1/2 cup evaporated cane sugar (or any granulated sugar)
• 2 eggs
• 2 teaspoons of organic vanilla extract
• 2 cups whole wheat flour
• 1/2 cup of finely shredded dehydrated unsweetened coconut
• 2 tablespoons of carob powder
• 1 teaspoon baking soda
• 1/2 teaspoon of salt
• 1 cup of chocolate chips (1/2 bag)

Essential Oils:

• 5-10 drops of Peppermint

(You could also substitute cocoa powder for the carob powder, 
and peppermint extract for the peppermint essential oil.

I only use therapeutic grade essential oils that are safe for consumption.

For more information on how to purchase these oils, please feel free to contact me.)

Instructions:

Preheat your oven to 325 degrees Fahrenheit.

Lightly grease a large baking sheet with olive oil.

Cream butter and sugars.

Mix in eggs, vanilla extract, and peppermint essential oil until well combined.

Slowly mix in the flour, coconut, carob powder, baking soda, and salt.

Add in the chocolate chips. I used 1/2 a bag, but you could add a whole bag if you wanted. Stir until combined.

Drop large tablespoon sized balls onto baking sheet.

Bake for 15 minutes, then remove from the oven and allow to cool for 5 minutes before transferring .

Nerdy Extras:

You could always throw in some extra healthy goodies like flax, wheat germ, or even some rolled oats like I did for this batch. Sometimes I even like to sprinkle a little bit of flax on top of the cookies before baking. 

Dehydrated, shredded coconut -- also called dessicated coconut -- also makes an excellent add-in. It's full of dietary fiber, which helps stave off hunger and helps prevent digestive disorders (ie. constipation, hemorrhoids). It also full of minerals, like iron, which helps with circulation. Iron drives new cell growth, and helps to maintain healthy tissue function. I know a lot of people tend to shy away from coconut due to its high fat content. Coconuts are full of healthy fats though, and it's important to incorporate them into our diet. These fats can even help lower cholesterol and triglyceride levels. 

Peppermint Essential Oil promotes oral and respiratory health, along with alleviating occasional stomach discomfort. 

FDA Disclaimer: "These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent disease."