The Breakfast Cookie

breakfast cookie

I love to cook…. but some days I really don’t wanna cook.  (can you hear the whine?)

This has led me to the cookbook section of the library, in the quest to find a few meals to be able to cook up and have nearly complete in the freezer, for those hot summer days when cooking dinner is the absolute last thing I want to do. 

While I was looking for these new dinners to fix, I stumbled across a recipe for a breakfast cookie. I thought, how great is that?!? to have breakfast ready too?!

The original recipe contained peanut butter, and while I am sure it was fabulous tasting, I know there are so many people out there with nut allergies that I wanted to see if I could come up with something for them to have ready to go in the freezer too.

After some thinking, and wandering the isles of the grocery stores for ingredients that were nut free, this is what I came up with, and yesterday I actually made them.  Even more surprising… is my kids won’t stop eating them.  The bigger kids have offered up additional ingredients to add in, and I will list their suggestions for you as well.

Breakfast Cookies 

1 and 1/2 cups of cream cheese

1 cup of butter

1 cup packed brown sugar

1/2 cup of jam ( I used peach because that was what was in the fridge.  apricot, strawberry, raspberry, boysenberry would all work just fine)

1/4 cup molasses ( could use honey, but this will make for a more pale colored cookie )

4 large eggs ( 5 if all you have is mediums)

2 Tablespoons vanilla extract.

4 cups old fashioned oats

4 cups whole wheat flour ( or potato or rice flour if there are gluten allergies )

1 cup of dry milk ( works out to be one 3.2 ounce package )

2 teaspoons baking soda

1 and 1/2 teaspoon salt

In your mixer combine the first 7 ingredients.  When well combined, add in remaining ingredients.  Batter should be slightly thick and sticky.  Scoop out cookies with a 1/4 cup measuring cup, and use a spatula to plop it onto an ungreased cookie sheet.   Sort of pat them into a flatter, but still thick shaped blob.  Bake at 350 for 13-16 minutes.  Cool on cookie sheet for 5 minutes before removing to cooling rack.

makes about 3 dozen cookies.

When cool, place in labeled freezer bags with layers of waxed paper between the cookies.  To eat, just take them out and let them thaw for a quick breakfast on the go.

The Extras

before baking you can mix in any or all of the following ingredients:

1 cup shredded coconut

1 cup dried cranberries

1 cup golden raisins

and if you don’t have a family with nut allergies, then adding in some walnuts, sliced almonds, sunflower seeds, pumpkin seeds…. would all be wonderful, in 1 cup measurements.

 

The Trade

While the trade from Peanut Butter to Cream Cheese doesn’t have the same amount of protein, it does have much less fat.  I thought about using a soy substitute, and that would have worked just fine, I am just not a fan of how much soy is snuck into our food, I didn’t want to intentionally add it if I could find a workable solution with another food.

I hope you try out a batch of these great and filling cookies.  Feel free to stop back in and let me know how you liked them.

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