A blog that I love to read and make recipes from is Peanut Butter and Julie. When I saw the recipe for Breakfast Cookies, I knew I would be making them. Healthy and delicious AND I could eat them for breakfast because well, they were breakfast cookies! 🙂
These were an awesome recipe and so versatile. I made changes to the recipe to fit what I had at home and it worked out wonderfully. Grumpy and I took these cookies to work with us every day the week I had made them. They were moist (because of the banana) and coco nutty (because of the extract in the cookie and icing!).
Julie’s Cherry Almond version sounds yummy too and I will most likely go that way with them too because I love cherry/almond flavors Make sure you check her blog out and read her suggestions for other options with these cookies and try the recipe, you won’t regret it and you’ll have yummy cookies for breakfast :o)
1 stick unsalted butter, softened 1/2 cup packed light brown sugar 3 tablespoons agave nectar 2 large eggs 2 medium extra ripe bananas, mashed 1 teaspoon pure vanilla extract 1/2 teaspoon coconut extract 1 cup cooked and cooled quinoa 1 cup white whole wheat flour
1 cup whole wheat pastry flour
1/2 cup ground flax meal 1 cup regular rolled oats (not quick oats) 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon salt 1 cup dried apricots, chopped 1 cup roasted unsalted whole cashews, chopped
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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