Thursday, 12 January 2017
Breakfast Cookie 2.0
I've created myself a flour blend that I just love - healthier, more protein and less starch!
So here's the Breakfast Cookie 2.0 - new and improved.
1 1/2 cups
1/2 apple sauce (if you want it just a touch sweeter add 4 tablespoons maple syrup)
1 cup peanut butter
1/2 cup pecans (or nut of your choice)
1/2 pumpkin seeds (or pine nuts!)
1 cup shredded coconut
1/2-1 cup dried fruit (raisins, dried cranberries or other dried fruit – I LOVE apricots so I use those)
2 tsp baking powder
Preheat the oven to 350
In your Kitchen Aid mix all the dry ingredients EXCEPT baking soda
Add apple sauce
Add peanut butter and coconut
Add baking soda
Add dried fruit
Make palm size balls (size of about a racquetball) and flatten into 1 inch discs non-stick baking sheet (They don’t flatten out so make them about the size you want).
Bake at 350 for 15 minutes. DON'T over bake them. They will become a bit dry so watch out for that!
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