Healthy Breakfast Cookies
I am a big fan of baking. Though the summer is not normally my baking time. Who wants to turn on the oven in this heat!? Not me!
But I love me some cookies. You can call me the Cookie Monster. But recently, I’ve been trying to cut back on the sweets even though my sweet tooth is screaming for some deliciousness. I caved and decided to make some of my favorite cookies this past week. The oven was turned on during one of the cooler {aka more comfortable} days.
Where was I? Oh yes… cookie deliciousness. These amazing cookies are called breakfast cookies because they are filled with all kinds of things you eat for breakfast: honey, oats, wheat germ. And they are healthy because they use the same things plus whole wheat flour! YAY for pretending that eating a cookie is healthy for you! With all this good stuff in them, I have no problem eating them for breakfast! Seems healthier than some muffins, right?
Healthy Breakfast Cookies
By Published: July 30, 2012
- Yield: 24 cookies
I am a big fan of baking. Though the summer is not normally my baking time. Who wants to turn on the oven in this heat!? Not …
Ingredients
- 1/2 cup butter softened
- 1 cup peanut butter
- 1/2 cup brown sugar packed
- 1/2 cup honey
- 2 tsp vanilla extract
- 2 eggs
- 1/3 cup water
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 cups wheat germ
- 1 tsp salt
- 1 tsp cinnamon
- 2 tsp baking soda
- 1/2 cup mini-chocolate chips {optional}
- 1/2 cup raisins {optional}
Instructions
- In a large bowl, beat together butter, peanut butter, brown sugar, honey, and vanilla until creamy.
- Beat eggs and water into mixture.
- In a separate bowl, mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Slowly add into the butter mixture until thoroughly combined.
- Stir in chocolate chips and/or raisins.
- For large cookies, use a 1/4 measuring cup, form balls and flatten them slightly on a greased cookie sheet. For small cookies, use a tablespoon to roll balls and slightly flatten them. Place cookies about 1 1/2 inches apart.
- Bake at 350 degrees F {175 degrees C} for 15-18 minutes. Cool on the cookie sheet for 2 minutes, then transfer to cooling racks.
Delish! Who’s ready for breakfast!?
