Healthy Breakfast Cookies: Easy Portable Breakfast Recipes! - Mind Over Munch!
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Enjoy these easy breakfast cookies for a healthy on-the-go breakfast option! Pumpkin Pie, Carrot Cake and Chocolate Peanut Butter, thanks to Laura Fuentes from Momables!
RECIPES from this video:
► PUMPKIN PIE BREAKFAST COOKIE
Yields: 12 cookies
Ingredients:
1/2 cup pumpkin puree
1/2 cup natural peanut butter, or nut free
1/4 cup honey
1 tablespoon vanilla
1 1/4 cup quick oats
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
Procedure:
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, or nut free
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
Procedure:
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
Ingredients:
1/2 cup mashed banana, about 1 large
1/2 cup chunky peanut butter, or nut free
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
Procedure:
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.
STUFF from this video:
► 1.5 T COOKIE SCOOP:
► BROWN PARCHMENT SHEETS:
► CHEESE GRATER W/ RED STORAGE CONTAINER:
LEMON POPPY SEED BREAKFAST MUFFINS:
APPLE CHEDDAR SAUSAGE BREAKFAST MUFFINS:
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Chocolate Chip Zucchini Bread Oatmeal Cookies | Amy's Healthy Baking
Healthy cookies CAN taste amazing! This easy recipe is full of hearty oats, cozy spices & lots of melty chocolate -- but none of the guilt! Learn how to make these chewy 98-calorie cookies by following the recipe below.
Recipe ››
Healthy Oatmeal Cookies - 3 Delicious Ways
How to make oatmeal cookies. 3 easy, delicious and healthy recipes that anyone can make.
Printable Version:
More Healthy Recipes:
Banana Oatmeal Muffins:
Banana Oatmeal Pancakes:
No-Bake Peanut Butter Oat Bars:
Energy Date Balls:
Beetroot and Oatmeal Baked Patties:
Quinoa Tabbouleh Salad:
Healthy Ice Cream:
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My favorite kitchen equipment:
Peanut butter & banana oatmeal cookies:
Ingredients:
2 ripe bananas
2 cups – 2 tbsp (150g) quick oats
1/3 cup (85g) natural peanut butter
1/4 cup (45g) chocolate chips (optional)
1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 180C (360F)
2. In a large bowl, mash bananas, add peanut butter and vanilla extract. Stir until incorporated and smooth. Add oats and chocolate chips, stir until combined.
3. Roll into balls, place on a baking sheet lined with parchment paper. Slightly flatten with.
4. Bake for 10-12 minutes or until lightly browned.
Maple & chocolate chip oatmeal cookies:
Ingredients:
1¼ cups (100g) quick oats
3/4 cup (90g) flour
1 teaspoon cinnamon
2 tablespoons coconut oil
1½ teaspoons baking powder
1/4 teaspoon salt
1/3 cup (106g) maple syrup
1 egg
1/2 teaspoon vanilla extract
1/2 cup (90g) chocolate chips
Directions:
1. Preheat oven to 340F (170C).
2. In a large bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
3. In other bowl whisk together egg, maple syrup, coconut oil and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. Add the chocolate chips and give a last stir.
5. Refrigerate the dough for 30 minutes. Roll into balls. place on a baking sheet lined with parchment paper. Slightly flatten.
5. Bake for 12-13 minutes or until lightly browned.
Applesauce oatmeal cookies:
350g (12.34 oz) unsweetened applesauce
2 cups (160g) quick oats
1/4 cup (30g) dried cranberries
2 tablespoons desiccated coconut
1 teaspoon cinnamon
Directions:
1. Preheat oven to 340F (170C).
1. In a large bowl whisk together oats, desiccated coconut, cinnamon and dried cranberries.
2. Add applesauce and stir until incorporated.
3. Roll into balls, place on a baking sheet lined with parchment paper.
4. Bake for 18-20 until lightly browned.