BREAKFAST COOKIES!
Yes – you heard me right – I said cookies for breakfast. Now – before you bite my head off – hear me out on the Breakfast Cookie argument. Ever have a morning when you are racing around like mad with a bizillion things to do and remember “Shoot – I forgot to get breakfast!” and you stop at the local fast food place or D&D or ‘bucks and grab one of their breakfast items. Do you know how many calories are in that item?
Here in Philly, they are required to post calorie counts next to items and when I see 500+ cal. for a BAGEL I panic – seriously. My butt may be “fluffy” but I have come to the realization that I need to make some good choices and if it means making a cookie that is much lower in calories but high in nutrition, well then – it’s a no-brainer. The key is to have JUST one.
Your family doesn’t have to know how good it is for them and I pinky swear I will never tell. I made a few changes but that’s because I’m a total pumpkin/butternut squash fiend but you can always use carrot baby food. I also prefer dried cherries in my cookies. Normally I soak them in a bit of rum, but since this is a breakfast cookie, I thought I’d behave.
Make these and tell your family that they can have a cookie for breakfast – they will be telling everyone that you are the coolest ever!
Onto the recipe:
Gather the Ingredients
Not the most attractive batter but it’s the flavor that counts
Now tell me you wouldn’t want a bite of this?
[mpprecipe-recipe:342]
