Best Healthy Breakfast Cookies

Breakfast Cookies (Easy 1 Bowl Recipe) Sally's Baking …

WEBSep 18, 2020 · Hearty and healthy breakfast cookies are naturally gluten free, vegan, low in sugar, and not only taste good—they taste …

1. Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough is thick and heavy.
3. Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
4. Bake for 16-18 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

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Healthy Breakfast Cookies Just a Taste

WEBJan 3, 2021 · Instructions. Preheat the oven to 325°F. Line a baking sheet with parchment paper or a Silpat. In the bowl of a stand mixer fitted with …

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper or a Silpat.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt and cinnamon.
3. Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.)
4. Bake the cookies for 14 to 16 minutes until they’re golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.

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Healthy Breakfast Cookies The Endless Meal®

WEBJan 11, 2022 · In a large bowl, mash the bananas. Add the peanut butter, milk, honey, vanilla, cinnamon, and salt and mix well. 2 medium …

1. Preheat oven to 375 degrees. Line two baking sheets with parchment or silicone baking mats.
2. In a large sized bowl beat together the butter, sugar and peanut butter for 2-3 minutes. Add eggs one at a time, beating well between each addition. Beat in vanilla.
3. In a separate medium sized bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed mixture and beat just until incorporated (the batter will be sticky). Stir in the nuts, raisins, coconut, and chocolate chips.
4. Using a small ice cream scoop, drop the batter onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten the cookies slightly.

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