Zucchini and Carrot Breakfast Cookies

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Nothing makes me happier than cookies for breakfast.  No, wait, that’s not true – cookies for breakfast with hidden veggies?  Even better!  These cookies are super great for you, and you won’t believe the fact that there are veggies in there, but I assure you there are!  These guys are loaded with zucchini and carrots, which gives them tons of health benefits!

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All that in a delicious cookie!  But guess what, that’s not all!  Every single ingredient in these is good for you!  With ingredients such as quinoa, oats, almond butter, bananas, raw honey, and cinnamon, you’re not only getting a mouth full of deliciousness with each bite, you’re also getting a mouthful of health!  Oh, and as always, they’re gluten free!

ZUCCHINI AND CARROT BREAKFAST COOKIES

Ingredients (makes 14 – 18 cookies depending on how large you make them – I ended up with 16 large cookies)

  • 3/4 cup almond butter
  • 1/3 cup raw honey
  • 1 large banana
  • 1 egg white
  • 1 whole egg
  • 1 1/2 tsp. alcohol free vanilla extract
  • 3/4 cups gluten free rolled oats
  • 3/4 cups quinoa flakes
  • 1 1/2 tsp. aluminum free baking powder
  • 1 1/2 tsp. cinnamon
  • heaping 1/4 tsp. nutmeg
  • 1/4 tsp. sea salt
  • 1 cup shredded zucchini, squeezed of moisture in a dish towel
  • 1 cup shredded carrots, squeezed of moisture in a dish towel
  • 3 Tbsp. chia seeds

Directions:

1.) Preheat the oven to 350 degrees and line a couple of baking sheets with parchment paper (you may only need one baking sheet – I needed two).

2.) In a large bowl, combine the almond butter, raw honey, banana, egg white and egg, and vanilla.  Stir and mash using a fork until well combined.

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3.) Add in the oats, quinoa flakes, baking powder, cinnamon, nutmeg, and sea salt.  Stir until well combined.

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4.) Fold in the zucchini, carrots, and chia seeds.

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5.) Spoon the dough onto the prepared baking sheets.

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6.) Bake in the oven for 15 – 19 minutes at 350 degrees.

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7.) Take out of the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a plate or wire rack to let cool completely, then serve.

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Look at those!  Can you believe they make a great breakfast?!?

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So yummy!!!  Enjoy! 🙂

 

Pumpkin Oatmeal Breakfast Cookies

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Anytime that I have a recipe for breakfast cookies, I get excited!  I mean, cookies…for breakfast – is there anything better?

These pumpkin oatmeal breakfast cookies have everything you need to start your day!  Protein, fiber, and healthy fats are all a part of these guys which will keep you energized and satisfied right up until lunchtime!

On top of all that, these have both pumpkin and pumpkin seeds (pepitas) in them, and that means a whole bunch of awesome health benefits!

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Hmmm…well, I was sold at “cookies for breakfast”, but the fact that we get all these benefits in a yummy cookie???  AWESOME!

PUMPKIN OATMEAL BREAKFAST COOKIES

Ingredients:

  • 2 cups gluten free oats
  • 1 cup pumpkin puree
  • 1/4 cup honey
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/4 cup chocolate chips (or you can leave these out and use 1/2 cup of pepitas instead of the 1/4 cup)
  • 1/3 cup of almond butter
  • 1/2 Tbsp. pumpkin pie spice
  • pinch of sea salt (optional)

Directions

1.) Preheat the oven to 350 degrees, and line a large baking sheet with parchment paper. Add all of the ingredients to a medium mixing bowl, and stir to combine completely.

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2.) Use your hands to shape and create 12 cookies (about 1/4 cup of batter for each) and place them on the parchment lined baking sheet.

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3.) Place in the oven and bake at 350 degrees for 10 minutes.  Turn off the heat, and leave the cookies in the oven as it cools for about 15 more minutes, then remove from the oven.

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4.) Transfer to a plate to serve.

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Best. Breakfast. Ever.

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Yum!  Enjoy! 🙂

Delicious Breakfast Cookies

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A few weeks back, I made some breakfast cookies with 3 ingredients.

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They were so yummy, so I decided to make some more, but used different and more ingredients this time around.  These cookies are totally healthy, and they are FILLING!  Two to three of these guys, and you will easily be satisfied until lunchtime rolls around!

DELICIOUS BREAKFAST COOKIES

Ingredients:

  • 1 c unsweetened applesauce
  • 2 ripe bananas
  • 2 tbsp honey
  • 1/2 cups roughly chopped almonds
  • 1 cup fresh strawberries, chopped
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp sea salt
  • 1 1/2 C gluten free old fashioned rolled oats (gluten free is optional)

Directions:

1.) Preheat the oven to 350 degrees.  In a mixing bowl, mash your banana, then add your applesauce and honey.  Stir to combine.

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2.) Add all of the other ingredients and stir to combine.

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3.) Line a baking sheet with parchment paper.  Using a 1/4 cup measuring cup, measure 12 cupfuls and space them evenly on your baking sheet.  Use a spoon to pack them down to be about 1/2 inch thick.

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4.) Bake in the oven at 350 degrees for 30-35 minutes.

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5.) Allow to cool on the baking sheet for 10 minutes.  Remove from the baking sheet and serve warm, or place in the refrigerator for an hour or so and serve cold.  Warm or cold, these guys are DELISH!

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Perfect way to start your morning!!!  Enjoy! 🙂