These chocolate chip breakfast cookies are so wholesomely delicious, you can easily eat them for breakfast or dessert!
Cookies for breakfast – who could ever say no to such a thing???
These breakfast cookies are jam-packed with healthy ingredients and are sweetened naturally, without any added sugar or oil.
If you can imagine something between a chocolate chip cookie and a homemade mini muffin, that’s what you’ll think of when you try these breakfast cookies. And the best part is that you can customize the recipe to make different flavors… so you’ll never get bored!
100 More Recipes –> Healthy Cookie Recipes
L
is for the way you look at me.
O
is for the only one I see.
C
is for cookie.
That’s good enough for me.
Cookie cookie cookie starts with C.
Somehow, I’ve managed to mix up Nat King Cole and Cookie Monster.
Oh well; at least I tried.
All you need is love.
And cookies.
*These cookie bites are highly delicious, but they are definitely more of a “healthier” tasting dessert. If you’re looking for cookies that taste more like Tollhouse chocolate chip cookies, be sure to try my favorite Flourless Chocolate Chip Cookies.
Breakfast Cookies
Breakfast Cookies – And Email Exclusive Recipe
Ingredients
- 1/2 cup rolled oats
- scant 1/2 cup applesauce or mashed banana
- 1/4 cup almond or cashew butter OR allergy-friendly sub
- 1/2 tsp pure vanilla extract
- 1/16 tsp salt
- 2-3 tbsp mini chocolate chips or chunks
- 2 1/2 tbsp freeze-dried raspberries OR 2 tbsp dried fruit or more chocolate chips
- optional 2 tbsp sugar or pinch stevia (see note below)
Instructions
*Especially if using banana, you can easily omit the added sweetener entirely for a wholesomely delicious taste that’s like eating mini muffins in the form of a cookie. If you’d prefer more of a dessert taste, add extra sweetener as desired, starting with the listed 2 tbsp and going from there – if you want to use a liquid sweetener, just cut back on the banana or applesauce.
Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies–I used a mini cookie scoop–and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet. This makes 18 mini cookies (as shown in the photos), or 10-12 bigger cookies.
**Email Subscriber Bonus Recipe**
Vegan Kraft Macaroni And Cheese
Adapted from Creamy Red Pepper Alfredo
- 1/2 cup water
- 1/2 cup raw cashews (Click for a Nut-Free version)
- 3 oz peeled carrots, steamed or roasted
- 1/4 cup nutritional yeast, OR cheese style shreds as desired
- 1 tsp white or cider vinegar
- optional 2 tsp buttery spread or oil, for richness
- 1 tsp salt
- 1/4 tsp onion powder
- 1/8 tsp ground nutmeg
- pasta of choice, or you can put the sauce over veggies or use it as a dipping sauce
Cover the nuts in a bowl with some water. Let soak anywhere from 1-6 hours. Drain fully. Combine all ingredients (including 1/2 cup water, but not including the optional cheese-style shreds), and blend in a blender or with an immersion blender until completely smooth. Transfer to a small pot and heat to your desired temperature, stirring optional cheese shreds in at the end. Taste, and add extra seasonings (onion, salt, nutmeg, pepper) if desired – I like to add another 1/2 tsp salt and a pinch more nutmeg.
Note: For the photos, I really wanted the recognizable Kraft pasta shape but couldn’t find it anywhere, so I ended up buying boxed vegan mac and cheese and simply used my own sauce recipe instead of their packet.
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