Healthy and YUMMY Breakfast Cookie Recipe

A few weeks ago, my daughter agreed to food-challenge barley. It was a successful food-challenge, but it required a bit of creative thinking to find recipes to feed her barley two-times every day!

I discovered this breakfast cookie recipe which was a huge hit! The recipe is easily adapted to add-ins that your family likes, such as raisins, wheat bran, coconuts, nuts, etc. 

Breakfast Cookie

Ingredients:

5 TBS organic butter, softened

1 cup organic peanut butter

1 cup organic brown sugar

4 TBS organic applesauce

2 tsp homemade vanilla

2 organic eggs

1/3 organic whole milk

1 1/4 cup organic white wheat flour

1/4 tsp baking powder

1/3 cup organic dry milk

1 tsp salt

4 1/2 cups add-ins (I have been using 2.5 cups organic oats flakes, 1 cup organic oat bran, 1 cup mixed sizes Enjoy Life chocolate chips)

Directions:

1. Preheat the oven to 350 degrees with the rack on the middle upper position.
2. Whip together the butter, peanut butter, brown sugar, applesauce, and vanilla.
3. Mix in the eggs and liquid milk.
4. Gently mix in the flour, dry milk, salt, and baking powder.
5. Fold in you add-ins.
6. Line an air-bake baking sheet with parchment paper.
7. Using a 1/4 cup measuring cup, generously doll-up 1/4 cup mounds of the the batter onto the parchment paper. Slightly smush down the batter so it looks cookie shape.
8. Bake for about 16-20 minutes, rotating half-way through.
9. Cool for 5 minutes on the pan before moving to a cooling rack.

** Makes about 18-20 cookies.

** I keep 5 or 6 in an air-tight container on the kitchen counter and freeze the rest in a ziploc bag. By freezing them, I have fresh cookies whenever I want!

Originally from KingArthur's flour