Fruity Breakfast Cookies Food

BEST EVER BREAKFAST COOKIES

Steps:

• Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
• In a large bowl, mix together the mashed banana, the egg, maple syrup (1/4 cup), salt (1/2 teaspoon), cinnamon (1/2 teaspoon), and peanut butter (1/4 cup) until very well blended, using an electric mixer or by vigorously whisking.
• Add the whole wheat flour (1/4 cup) and stir to combine.
• Add the oats (1 cup), nuts/seeds (3/4 cup), and dried fruit (3/4 cup). Stir together.
• Using a large cookie scoop (or 1/4 cup measuring cup), scoop out the mixture onto the prepared baking sheet. Press down on the top of the scoops to flatten them out, as they will not spread out during baking. I pressed the sides in as well, almost like I was forming a burger patty.
• Bake for 20 minutes at 350 degrees, or until slightly golden brown on the edges.

BREAKFAST COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
• Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
• Eat and feel guiltless, because there's no chocolate in this cookie!

FRUITY COOKIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Cream the butter and sugar until light and fluffy. Mix the marmalade with 2 tbsp boiling water. Stir into the creamed mix, then add the spices, oats, flour and baking powder. Mix in the fruit and nuts.
• Dust your hands and surface with flour and roll the dough into a long sausage shape. Cut into about 20 discs. Place on a baking tray lined with baking parchment, spaced out as they will spread. Bake for about 25 mins until golden brown.

FRUITY BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookies sheets or line with parchment paper.
• In a large bowl, stir together the oats, flours, sugars, flax, baking soda, baking powder, salt and cinnamon. In a separate bowl combine all the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet blend. Mix until well blended. Stir in the fruit and nuts. Scoop cookies using an ice cream scoop or roll into golf ball sized balls with wet hands. Place cookies 2 inches apart onto prepared cookie sheets and flatten to 1/2" tall. These cookie do not flatten while baking!
• Bake 8 minutes for chewy cookies, 10 minutes for dry cookies. Cookies will not get crisp. Remove from the cookie sheets to cool on wire racks.