Wednesday, March 23, 2011

Cinnamon Raisin Breakfast Cookies

No. These are not really cookies. They are, though, mighty good for breakfast. So packed with whole grains and protein, these little guys will fill you up until it's lunch time. Please don't think that all the goodness cuts down on the taste, either - these babies are so delicious they almost could be cookies. This batch makes 5 dozen good sized cookies and since they are so easy to freeze, you'll have breakfast ready any morning you're in a rush, or any morning you just want one to accompany the cup of tea or coffee you usually have. Also, just an added bonus, if you make these, it averages out to be about .50 per "cookie" - a steal if you all ready buy pre-packaged bars to substitute for breakfasts/snacks. This way, too, you know exactly what's in them!

Cinnamon Raisin Breakfast Cookies
  • 1/2 c. butter, softened
  • 2 c. peanut butter (I suggest low fat all natural)
  • 1-2 ripe bananas if you have them (highly recommend this!)
  • 1 c. packed brown sugar
  • 4 t vanilla extract
  • 1 c. honey
  • 1/2 c. apple sauce
  • 1/2 c. water
  • 4 eggs
  • 4 c. wheat flour
  • 4 c. oats
  • 1 c. wheat germ (this is where you get the real protein, so don’t skip it!)
  • 2 t salt
  • 1 T cinnamon
  • 4 t baking soda
  • 2-3 cups raisins or craisins or dates - whatever you want
-- Cream the butter, sugar, peanut butter, and vanilla in large bowl. (WARNING: Do not, under ANY circumstance, stick your finger in the batter at this point (or lick the spoon)!! The batter will literally open its mouth and swallow you whole. You won't be able to resist. It's that good. I know, I speak from experience.)
-- Add the applesauce, water, honey, bananas, and eggs.
-- In a smaller bowl, mix all the dry ingredients together (not the raisins).
-- Mix the dry ingredients into the peanut butter mixture until all wet.
-- Add the raisins (craisins, dates, etc...) and mix well.
-- With an ice cream scoop or large spoon, drop mounds of the batter onto cookies sheets.
-- Flatten slightly and bake for 18 minutes at 350.


  1. Can you really just eat 1? I don't think I've ever just had 1 cookie!! haha.

  2. Where do you get wheat germ, Sarah?

  3. E - wheat germ is right near where the whole wheat flour is. it's typically on a separate little shelf with all the "extra" healthy stuff like flax seed. It comes in a box. :)

  4. Yummy . . . need to make another batch. I freeze most of them, leaving out only a week's worth at a time. They're good for snacks too - very filling. Used pomegranate craisins in mine.

  5. Ahhh, I've maximized the capacity in my mixer!! I think next time I'll cut the recipe in half!