Apple, honey, and peanut butter breakfast cookies
These breakfast cookies are a great make-ahead meal prep that’s full of protein, fiber, and flavor.
Apple, honey, and peanut butter breakfast cookies
Time: About 20 minutes
Yield: 24 cookies
8 oz peanut, almond, or sunflower seed butter (natural or regular are fine, but see note)
¾ cup honey
1/4 cup brown sugar
2 eggs
2 Tbsp coconut or olive oil (if using coconut oil, melted)
1 tsp vanilla extract
3 cups old fashioned rolled oats
1/2 cup flax seed meal
½ tsp salt
1 tsp baking powder
1½ cups dried apples, chopped
½ cup cranberries, raisins, or chocolate chips
Preheat the oven to 350. Line two baking sheets with parchment paper and set aside.
Combine the peanut butter, honey, brown sugar, eggs, oil, and vanilla in a large bowl. Mix well.
Add the dry ingredients and mix until all have been incorporated and no streaks remain.
Wet hands and form the dough into 24 balls (about 2-3 Tbsp each) and gently press down. The dough will be sticky, which is why wet hands are helpful.
Bake for 12-15 minutes or until the sides just begin to brown.
Let cool completely before removing from cookie sheet. (Cookies are slightly crumbly until they cool.)
Notes:
This is also a great place to sub in some store-bought sunflower seed butter to make these lunchbox appropriate. Pretty sure the rest of the ingredients would mask the sometimes glue-y taste of store-bought versions. Using gluten-free oats also makes these safe for kids with gluten allergies.
I used dried apples in this recipe because fresh ones made the mixture too soggy.