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."