Tuesday, February 4, 2020

Breakfast Cookie Recipes (Pumpkin, Carrot, Chocolate/Peanut Butter)





► PUMPKIN PIE BREAKFAST COOKIE Yields: 12 cookies


1/2 cup pumpkin puree
1/2 cup natural peanut butter
1/4 cup honey
1 tablespoon vanilla
1 1/4 cup quick oats
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda

Directions

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2. In a large bowl, stir together the pumpkin, peanut butter, honey, and vanilla.
3. To the pumpkin peanut butter mixture add the oats, pumpkin pie spice, and baking soda.
4. Stir the oat mixture into the pumpkin mixture until combined.
5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
6. Place the cookie sheet in the preheated oven and bake for 13 to 15 minutes.
Remove from oven and allow cookies to cool down.

► CARROT CAKE BREAKFAST COOKIE RECIPE Yield: 12 cookies

Ingredients:
1/2 cup mashed banana, about 1 large
1/2 cup natural peanut butter
1/4 cup honey
1 tablespoon vanilla
1 1/4 cup quick oats
2 teaspoons ground cinnamon
¼ teaspoon nutmeg, optional
¼ teaspoon ground cloves,optional
1/2 teaspoon baking soda
1/2 cup finely grated carrot, about 1 large
1/3 cup chopped walnuts
1/4 cup raisins

Directions
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
3. To the banana and peanut butter mixture add the oats, cinnamon, and baking soda.
4. Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, walnuts, and raisins, stir to combine.
5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
6. Place in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down.
7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving

. ► CHOCOLATE PEANUT BUTTER BREAKFAST COOKIE RECIPE Yield: 12 servings

1/2 cup mashed banana, about 1 large
1/2 cup chunky peanut butter
1/4 cup honey
1 teaspoon liquid stevia
1 tablespoon vanilla
2 tablespoons water
1 1/4 cup quick oats
1/2 teaspoon baking soda
1/3 cup cocoa powder

Directions
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2. In a large bowl, stir together the banana, peanut butter, honey, stevia, vanilla, and water.
3. To the banana and peanut butter mixture add the oats, baking soda, and cocoa powder.
4. Stir the oat mixture into the banana mixture until combined.
5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
6. Place in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down.
7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.

* The recipes are from the ladies in the videos.

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