Ever look at the calendar for the upcoming week and just go…ahhhhh!
I really just have toddlers at home right now so the busy-ness is pretty contained to just at home, but last week seemed to be one of those weeks that it seemed every appointment in the world was made in one week, and everything unexpected that could happen, did!
I got to Sunday and decided I wanted to have a better jump on mornings so I could get caught up this week, so I played around with a breakfast cookie recipe I have been working on for a while.
Well I finally hit the nail on the head and wanted to share it with you! Perfectly soft, chewy, and simply sweet…they are the perfect texture (finally!) and flavor!
I hope this helps your mornings go smoother without the nourishment-less cereal and the same old oatmeal stand by.
Batch them up for the week and/or for the freezer and you are set! The making process is so fast!
- 1 banana, mashed (or ½ cup applesauce – whatever you have!)
- ¼ cup coconut flour
- ½ cup blanched almond flour (if you are nut free use another ¼ coconut flour OR grind up sunflower seeds into “flour” and use ½ cup of that)
- ½ cup peanut butter (or almond butter, or if you are nut free use sunbutter)
- ¾ cup shredded coconut
- 2 eggs (if you are egg free use an egg replacer or 2 flax eggs)
- ½ cup dried fruit (raisins, dried cranberries or other dried fruit – whatever you have!)
- 2-4 TB pure maple syrup or honey (depending on your sweet preference)
- ¼ tsp sea salt
- ½ tsp baking soda
- 1 tsp vanilla
- 1 TB cinnamon
- Literally just dump everything into a medium mixing bowl and combine with a spatual or wooden spoon – easy!
- Spoon onto a silpat or parchment paper lined baking sheet – makes 10-12 cookies depending on the size you want.
- Bake at 350 for 12-15 minutes. Let them cool before getting them off the baking sheet.
Kitchen Tips:
- This takes maybe 10 minutes to put together and then the cook time – you really could do this up on a Sunday night and even double/triple batch for the week and for the freezer.
- Let me know if I missed any food allergy subs – I want to help you make this work!
- Why not just go for the quick box of cereal you ask? PLEASE READ THIS to educate yourself on why even organic boxed cereals are dangerous for gut health. PLEASE – I want to help you make a real food breakfast work – talk to me! Let me help you figure out how to do a real food breakfast for your family!
- I serve these with raw milk to drink for my girls – if they are particularly hungry they may take a hardboiled egg or something along with them on the run but these fill them up good – I usually have my raw milk with one or two, and may take a hardboiled egg along with me or do a couple TB of coconut oil and that keeps me going for the whole morning.
- HERE is another one of my fast morning breakfast staples in muffin form!
YOUR TURN!
Let me know if these help your mornings run a little smoother!
This post was shared at Real Food Forager’s Fat Tuesday, and The Polivka Family’s Family Table Tuesday!
simple #backtoschool meal tips :: keeping it real on a busy schedule
August 7, 2013 at 6:34 pm[…] and have the leftovers for the week – or freeze them up for another week. Here are some recipes: super fast breakfast cookie, strawberries and cream oatmeal breakfast […]
Rae Dawn Hadinger
June 11, 2013 at 8:46 pmMine turned green as they cooled. And yes, I used sunflower seed butter. Are they still edible? I was so disappointed. I ate one before they turned green and they were great. My son was looking forward to breakfast cookies.
Renee
June 11, 2013 at 8:49 pmHi Rae! Yep they are totally edible – the sunflower products are just going to do that with baking. It should taste the same – I hope he loves them 🙂
Rae Dawn Hadinger
June 11, 2013 at 8:50 pmI just read this: sunflower butter has the unique property of turning green under certain baking conditions! The naturally occurring chlorogenic acid that is found in all plant leaves and stems is also present in the seeds of the sunflower. Chlorogenic acid is an antioxidant and is one of the reasons that sunflower butter is good for you (as well as being a great source of vegetable protein, potassium, vitamin E, and other vitamins and minerals). When chlorogenic acid meets alkaline baking conditions (i.e., if you add baking soda), it turns a dark green. This completely harmless effect happens after the cookies completely cool down (and increases with additional hours.)
This article suggested adding a squeeze of lemon to keep from turning green. I’ll try it next time.
Renee
June 11, 2013 at 9:06 pmGreat idea! Thank you for sharing!
Family Table Tuesday #23 | The Polivka Family
April 8, 2013 at 8:31 pm[…] 1. Super Fast Breakfast Cookies @ The Simple Moms […]
Beth
April 3, 2013 at 7:47 amSunbutter! That’s it! Did not even think about that. My son is allergic to peanuts. Clearly did not review all ingredients. Thank you!
Beth G
March 31, 2013 at 11:04 amMine turned green! What did I do? I was never very good at chemistry 🙂
Renee
March 31, 2013 at 11:10 amOh wow Beth! I am at a loss! DId you change any of the ingredients or measurements? Did you grind your own almonds? Too bad it wasn’t Christmas or St. Patrick’s Day! Ha! 😉
Beth G
April 1, 2013 at 8:10 pmNo – I think I followed the recipe. They tasted good but I couldn’t get past the green 🙂 And they kept getting greener after they baked. So weird.
Renee
April 1, 2013 at 8:15 pmI wouldn’t have been able to get past the green either…so strange…I just can’t put my finger on it! I have made them so many times and never had the color change!
Christina
April 2, 2013 at 8:55 pmSunflower seeds seem to turn green in baking, a reaction to the baking soda maybe. Did you use the sunflower seed flour option? Or the sunbutter? Think of it as green like the fresh grass in spring, a sign of life!
molly
April 2, 2013 at 8:59 pmI have made these before too and mine turned green as well!!!!!! I used sunflower seed butter and I think it had something to do with that…..not sure though.. We ate them anyway. (could it be our well water and the minerals????
Renee
April 2, 2013 at 9:08 pm@Christina I have had sunflower butter baked goods turn green a bit which is why I asked about subbing ingredients 🙂 @molly that certainly makes sense. I make these up probably every other week or so and I have never had them turn green!
Tamara Szogedi
March 29, 2013 at 3:49 amThese are yummy! I didn’t have coconut flour so I added a bit more coconut and replaced with Kamut flour. Oh, and I did add a few chocolate chips ;). They were plenty sweet with the 2 tablespoons maple syrup. What a fun, healthy cookie!
Renee
March 29, 2013 at 8:58 amHi Tamara! Thanks for coming back and giving us the feedback! I appreciate that! Your version sounds super yummy!
april
March 28, 2013 at 4:05 pmLooks great! Just a word of caution, though. My son is allergic to peanuts and tree-nuts, and therefore the allergist has also said no seeds (i.e., sunflower, sesame, poppy, etc.). Any ideas on a substitute for the nut/sunbutter? Thanks!
Renee
March 28, 2013 at 6:30 pmHi April! I have never heard of avoiding seeds with a tree nut allergy because they are usually tested at the same time to ensure and ruling seeds out, BUT that being said obviously follow your doctor’s orders 😉 You can specifically ask to have him tested for seeds if you are curious. Maybe try some coconut butter instead of the peanut butter? Coconuts are not in the nut family – they are a fruit so he should be fine with it. Let me know how it turns out! I would just stay away from “soy butters” for sure if that is something you have wondered about. Thanks for asking! Great question 🙂
Kmmyp
March 28, 2013 at 11:54 amThis looks absolutely delicious!