Homemade Breakfast Cookies by Cupping Cakes

One great thing about having a best friend with a cupcake business is that she tests out and tries all sorts of recipes. Recently Laura participated in a morning event and wanted to have something other than cupcakes for sale. She decided to make muffins and these breakfast cookies. Two things I love about these cookies – they are SUPER easy to make AND by taking out just one ingredient you can make them dog friendly!

Ingredients

  • 2 1/4 cups oats
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup peanut butter (or other nut butter)
  • 1/4 cup honey
  • 2 bananas, mashed
  • 1/2 cup sunflower seeds
  • 1/4 cup raisins or dried cranberries
  • 1/4 cup chocolate chips

Instructions

1. Pre-heat oven to 325 degrees.

2. Mix all ingredients together. Drop onto greased cookie sheet and flatten the tops slightly (cookies won’t rise or spread when they bake).

3. Bake at 325 degrees for 15-16 minutes or until slightly browned. Cool completely and store in an airtight container or freeze in a freezer bag.

 Makes 12-15 cookies.

homemade breakfast cookies cupping cakes

Notes:

Laura used her smallest cookie scoop and got over 30 cookies, she kept them small which was a good thing since they are so dense.

Laura added more cranberries and chocolate chips than needed, she’d consider doubling that amount since they turned out not to be sweet at all and some cookies looked like they didn’t even get any chips or cranberry.

The sunflower seed taste was a little too overpowering, so she’d consider deleting it from the recipe.

Delete the chocolate and raisins, and you have dog treats! One for the pup, one for yourself.

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