MAKE IT, EAT IT: Breakfast Cookies

I’m always on the hunt for good breakfast foods that I can make ahead for the kiddos. Since we have to get up at the butt-crack of dawn to send them on their way for school, it’s super important to me that they eat something decent for breakfast – not just a quick sugary cereal.  But since I resemble something like a kind-of drunk, very cranky Shreck first thing in the morning, cooking can be a tricky feat. Making stuff the night before helps with that, a ton. (So does coffee. Loads of the stuff.)

These brekkie cookies are a fantastic solution to my brain-dead before six a.m. problem. Not only are they full of good-for-you fat, protein, and whole grains, but they taste amazing. And since they keep super-well, I can make them the day before (as long as I’m clever enough to hide them from the family, otherwise they tend to disappear). Hear me when I say: YOU NEED THESE COOKIES IN YOUR LIFE.

I’m posting a link to this recipe since I pretty much use it as-is. I only made a couple changes to the recipe (see below), and they were minimal, so it’s hardly fair to call this recipe mine.

MYNDI’S MODIFICATIONS:

*I use raw honey instead of brown sugar.

*I bake the cookies in a mini-muffin tray instead of on a cookie sheet.

*This isn’t really a modification, but I used coconut oil for my oil source.

Click here to give these lovelies a try. They really are fantastic, feel-good, good-for-you food.

Love,

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