Wicked Good, No Guilt, Kid Loving, Whole Grain Breakfast Cookies

Since I have gone back to work Ron is having to step up and be Mr. Mom on those days. He is really doing a great job. However, he does hate to cook. His idea of nutrition and mine are very different. He will give the kids meals based on it’s ability to get them to stop saying “I’m hungry.” I offered to give him some suggestions to make it easier to decide and I even have stuff in the fridge and freezer that would be easy to get together quickly. I had another idea this morning. What if I made something healthy that the kids would like so much they would ask for it and there would be no preparation or planning necessary? Breakfast cookies! I just whipped these up with the girls and the second batch is already in the oven. Rori who usually senses when something might be good for her and then will subsequently reject, it has already asked for seconds, as has Sage. Even Justus could eat these. They are whole grain and have no refined sugar. Of course they are gluten and dairy free, as always. These are downright healthy, guilt free “cookies”.
 
Breakfast Cookies
 
Dry Ingredients:
1/2 cup amaranth flour
1/2 cup quinoa flour
1/2 millet flour
1/2 cup buckwheat flour
1/2 cup teff flour
1/2 cup tapioca flour
1/2 cup teff seeds
1/3 cup sesame seeds
1/3 cup flax seeds
1 tsp xanthan gum
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
 
Wet Ingredients:
2 eggs
3 very ripe mashed bananas
1/2 cup apple sauce
1/2 cup coconut oil
1/2 cup brown rice syrup
1/3 cup honey
1 TBS vanilla
 
optional
1 cup chocolate chips
 
1. Combine all dry ingredients
2. Combine all wet ingredients
3. Mix all together and add chocolate chips if you wish. (Difficult stuff, hey!)
4. The dough is very thick and muffin like. Scoop large tablespoon balls onto parchment lined baking sheets. Bake for 13 minutes at 350 degrees or until the edges are starting to brown.
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6 thoughts on “Wicked Good, No Guilt, Kid Loving, Whole Grain Breakfast Cookies

  1. Wait; so when you say “whip up,” did you just create this recipe yourself? Or did you find it somewhere? They sound yummy, btw. I’m thinking I should “adapt” it and make some, too…

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  2. Lisa – yes, I just winged it as I went. I literally grabbed every healthy thing out of my pantry and put it in. Endless Possibilities – Thanks for stopping by and leaving a comment.

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  3. Thanks so much for this recipe. It is so hard to find healthy foods that my grandchildren will actually eat. Since I didn’t have the teff seeds and flax seeds, I improvised a bit. In the food processor, I did a course chop on pecans, sunflower seeds and pumpkin seeds to replace the missing teff & flax. Having seen links on your site about coconut oil, I decided to use it instead of vegetable oil. I did use the gf/cf chocolate chips. You are absolutely right. The kids (including the ones not on the gf/cf diet) did beg for more, even their parents! I’m making my second batch of these wonderful cookies today. Next time I’m going to try adding raisins to the mix instead of the chocolate chips (my grandson loves raisins). Thanks again!

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    • I am so glad you liked these. I had forgotten about these. I made them several times when I first posted and then over time forgot. Thanks for reminding me. I am going to make some today. My daughter started kindergarden yesterday and these will be great for lunches or breakfast. You gave me an idea I am going to try too. I want to do it with sprouted grains. If it works out I will post the recipe. I love your idea of adding nuts and seeds. And THANK YOU for not using vegetable oil. I have got to get around to going through all my recipes and changing the ones that list vegetable oil. I bet in these cookies you could use extra virgin coconut oil so you could get that coconut flavor…. mmmmm.

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