Back On Track For Back To School! On the Go Breakfast Cookies!!

Today I am participating in a "Back to School Breakfast Treats" collaboration with my friend Gretchen from Gretchen's Bakery channel!  If you are not familiar with Gretchen's channel, please be sure to pop over and watch her homemade apple pop tarts video when you are done here and be sure to hit that subscribe button!  Gretchen is truly amazing!

My contribution for this collab is going to be a protein and fiber packed breakfast cookie that will take you from morning till lunch and give your body what it needs to keep on going when those late nights and early mornings of the back to school schedule begin to catch up with you!  

These cookies are egg free, dairy free, gluten free and they can be vegan if you sub out the honey I used here for more maple syrup, molasses, brown sugar or even agave nectar.  You choose.  

I have used almond butter in my cookies but you can use peanut butter, cashew butter or sunflower butter if you prefer.  I have used lots of oats, golden flax sunflower and hemp seeds to bulk up the fiber and protein.  Then for crunch and sweetness I have added chopped dates and chopped pecans.  For moistness I added mashed bananas and coconut oil.  

Your imagination is your only limit here.  You can change these up to suit your tastes by adding dried fruits or nuts of any kind, shredded coconut, even a cup of chocolate chips would be nice.  I can think of several combinations that would be just as delicious!  This recipe is so versatile I know once you try it you are going to love it!

This recipe makes 24 cookies, if you drop them using the #16 disher which is approximately 1/4 cup in size.  Just make sure to flatten them slightly with a wet spoon before placing in the oven to bake.  These were perfectly done in just about 18 minutes in my oven.  Yours may differ.

These cookies are perfect for grabbing on the go.  Toss a couple in your bag and you are ready for the day along with your big mug of coffee or tea.  Ready to face whatever the day may bring, body nourished and caffeinated!  I prep these cookies by putting each one into a separate sandwich bag and place them in an airtight container on the counter.  If you don't think you will eat these inside of a week, then place them in the fridge for up to two weeks or in the freezer for up to three months.  These can thaw on the counter overnight for early morning enjoyment.

I hope you will take the time to go on over to my friend Gretchen's channel and subscribe and enjoy all the delicious homemade bakery treats that she shares every week.  The homemade apple pop tarts look amazing, simple and delicious and I know you are going to want to try them!  Be sure to use the links above!

I hope you give these breakfast cookies a try and I hope you love them!

Happy Back to School and Happy Eating!

You can find the printable version of this recipe for my cookies here:  

http://bit.ly/2aZeCtX

You can see how I made these in my YouTube Video:

You can see how Gretchen made here awesome Apple Pop Tarts in her YouTube video here:

Noreen's Kitchen

 Back To School

Breakfast Cookies

Ingredients

1 cup mashed banana 1 cup peanut butter or nut butter 1/2 cup honey** 1/2 cup pure maple syrup 1/2 cup coconut oil, liquified 3 cups rolled oats 1 cup whole wheat flour or gluten free flour 1/2 cup ground flax seed 1/4 cup sunflower seeds 1/4 cup hemp seed

1/2 cup protein powder* (see note below) 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 cup dried fruit such as      cranberries      cherries      dates or raisins 1 cup chopped nuts such as      almonds      pecans or walnuts (optional)

Step by Step Instructions

Preheat the oven to 350°F.

In a large bowl, stir together the banana, coconut oil, peanut butter, honey, maple syrup and vanilla.

In a small bowl, combine the oats, flour, flax seed, sunflower and hemp seeds,  protein powder, cinnamon, and baking soda.

Stir dry mixture into wet mixture until combined. Stir in dried fruit and nuts.

Drop dough onto cookie sheets that have been lined with parchment or a silicone mat.

Using a metal spatula dipped in water, press each mound of dough into a cookie approximately 2 1/2 inches in diameter and 1/2 an inch thick.

Bake, one sheet at a time, for 13 t 15  minutes or until lightly browned.

Remove from oven and allow to cool on the pan for five minutes before transferring to a wire rack to cool completely.

Store in an airtight container or zip top  bag for up to 5 days.  These can be stored in the fridge if you live in a super warm area.  This will prolong their freshness.  You can also freeze for up to 2 months. Thaw on counter before serving.

*NOTE:  If you don't have protein powder you can increase the flour by 1/2 cup

*NOTE: If you wish for these cookies to be vegan, sub out the honey for molasses, agave or golden syrup.