Our family has been trying to get off the cereal for breakfast kick. A huge hit with the kids has been breakfast cookies. Yup, you heard me, COOKIES! So of course, I have been finding and inventing some healthy ones! This one is extra packed with protein via a SECRET INGREDIENT to sustain your kiddos.
And the best thing is that unless you are allergic to nuts (please substitute another nutbutter or sunbutter if you need to ), they are basically allergy friendly with no wheat, no dairy, no eggs, and no refined sugar! And what is that secret ingredient??? Lentils!
I’ve got to tell you this was a hard recipe to find and figure out. The original had chocolate chips and didn’t have many directions. So I did a tiny bit of tweaking to get them chocolate free (because I intended these to be nutritional – not a treat) but also palatable and yummy for my kiddos!
I did increase the sweetener because of omitting the chocolate chips. If your family is not used to low sugar foods, then I would start out with the 1/2 cup and then just work it down as you make them in the future. Personally, I was fine with a 1/4 cup, but my son wasn’t so hot on them – the almost two-year-old thought they were just fine though!
These are SUPER easy to make. Probably cooking the lentils is the hardest part (which really isn’t). Just cook on the stove top according to directions (usually you just add 1-2 cups of water per cup of lentils and simmer till soft) then drain and puree. You can do a large batch and then freeze till you are ready to use (be sure to break up into portions so you don’t have to defrost the whole thing). You can use any type of lentils; for this recipe, I used green.
Peanut Butter Breakfast Cookies (GF, DF)
1 1/2 Cups Cooked Pureed Lentils
1 Cup Natural Peanut Butter
1/4 to 1/2 Cup Real Maple Syrup (honey works as well)
1 Tablespoon Baking Powder
1 Tablespoon Homemade Vanilla Extract (I use Olive Nation vanilla beans for mine)
Add all ingredients to the mixer and beat on low, until it starts to thicken and set up a bit. Then use a small scoop and drop on a baking stone. (I also used a mat, just so I’d have less scrubbing to do, but with the oil from the nuts, they come off very easily.) Don’t worry about spacing them out too much, they don’t spread much at all.
Bake at 350 degrees for 12 minutes, then open oven and smash them down to about 1/2′ thick. I just used the palm of my hand, but it’s probably safer to use a fork or spoon.
Put back in the oven for another 10-15 minutes, depending on how crispy or brown you want the outside. I like them baked for about 25 minutes total – just when the golden brown is starting to show. The other great quality is that these are nice and moist.
They also freeze wonderfully! So you can make a huge batch and have them on hand for when you need them. I am looking forward to trying a batch with almond butter next. These are great for mornings when I just don’t have time to make something for breakfast, or when we are doing the grab-and-go thing.
These breakfast cookies are a real win-win… I can feel good about what’s in them and the kids love that they get cookies for breakfast! With these cookies and a little kefir and we’re ready to start the day on a good foot!
Check out my breakfast board on Pinterest for some other great ideas! I also have some other breakfast cookies and scones coming up on my blog over the next couple of months, so be sure to keep on the lookout!