Homemade Breakfast Cookies

Comments

1. Leah says

   August 12, 2016 at 4:04 am

   I make these regularly, a big batch one a month. Hope it’s okay to give a few suggestions:

   If you scoop 1/4 cup measures into a muffin tin and press down evenly, you can cook at 350 for 14 minutes and end up with very neat and tidy “hockey puck” cookies. They’re much easier to freeze and heat up (30 seconds in the microwave). I make a 6x batch and freeze in big bags, it’s much easier this way.

   Also substitute almond, cashew, and walnut butter for most of the peanut butter – about 2/3 other and 1/3 peanut butter.

   Also, in the place where sunflower seeds would go, I additionally use chia, wheat germ, flax seed (ground), sesame seed (ground), and blueberry powder.

   All in all, a hugely nutritious, delicious breakfast for my boys every morning! Serve with fresh fruit on the side. I’ll link to my 6x version where you click on my name. I don’t blog much anymore but I hope this is helpful.

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