Most people can never say no to cookies! We are sharing some of Mom’s favorite healthy make ahead breakfast cookie recipes, which are good for you and your kiddos! These are perfect for those rush school days where you want to make sure you & your little eats a healthy breakfast before heading out for the day! They are delish , healthy and satisfying for the whole family and you can make it ahead of time and save it for a few days! This serves as a good on the go snack/food as well!
FLOURLESS ALMOND BUTTER COOKIES:
INGREDIENTS
1 cup creamy almond butter ( Try any Organic unsalted Almond butter)
1 teaspoon vanilla extract
1 large egg
3/4 cup dark brown sugar (Honey optional)
1/2 cup dark chocolate chips
1 teaspoon baking soda
1/4 teaspoon sea salt or pink salt
DIRECTIONS
Preheat your oven to 350 degress F.
Get a large baking sheet lined with parchment paper and set aside.
Mix almond butter and brown sugar and a little honey ( for more sweetness) till the batter is nice creamy and smooth.
Add in the egg with the vanilla extract and mix well.
Now stir in the baking soda along with the chocolate chips and salt( as needed).
Take about 1 table spoon of dough in the form of a ball for each cookie.
Place dough balls on the baking sheet about 2 to 3 inches apart.
Bake cookies for about 7 to 10 minutes until the cookies are baked and brown around the ends.
Once done, let the cookies cool for about 2 min on the baking sheet and let it cool on the wire rack.
Enjoy the yummy cookies and save it for breakfast!! 🙂
BANANA PEANUT ALMOND BREAKFAST COOKIES
INGREDIENTS
About 2/3 tablespoons of organic Almond butter
4/6 tablespoons OF organic Peanut butter
1 mashed banana
1/4 Teaspoon of Nutmeg (ground)
3/4 cup dark brown sugar (Honey optional)
1/2 cup dark chocolate chips(optional for added flavor)
DIRECTIONS
Preheat your oven to 350 degress F.
Get a large baking sheet lined with parchment paper and set aside.
Mix almond butter, Peanut and brown sugar and a little honey ( for more sweetness) till the batter is nice creamy and smooth.
Add in the smoothly mashed banana into the mix along with the ground nutmeg
Take about 1 table spoon of dough in the form of a ball for each cookie.
Place 8 to 10 dough balls that you make, on the baking sheet about 2 to 3 inches apart.
Bake cookies for about 7 to 10 minutes until the cookies are baked and brown around the ends.
Once done, let the cookies cool for about 2 min on the baking sheet and let it cool on the wire rack.
Enjoy the yummy cookies and save it for breakfast!! 🙂
