School starts for us on Tuesday, and it is going to be a shell-shocker in my house. It is now time to wake up with an alarm clock, follow a schedule and eat breakfast before walking out the door to catch the bus. Sounds simple, right? All of it is for us right up to the breakfast point. One of my biggest battles with my daughter is breakfast. She doesn’t like to eat breakfast, and there wasn’t anything that sold her on it until the Oatmeal Breakfast Cookie arrived. Yes, you read that right, Oatmeal Breakfast Cookie.
Greta’s quote the first time I made these was, ”Cookies for breakfast? I’m in.” I never thought the day would come when I could get my children (and my husband) to eat flax meal, almond flour and agave syrup – willingly. Even asking for more. This is life-changing people. Life-changing. Of course, I added a few chocolate chips to make it seem more like a regular cookie, but to get her to eat the added protein that will keep her full until lunch, a few chocolate chips is nothing. No white sugar, no butter, and my family eats them. If you know us, you know how big of a feat this really is. And you should be running to the store for ingredients to make these cookies. They are that good. And good for you.
So here we are, ready to start another school year, armed with the Oatmeal Breakfast Cookie. What do your kids eat for breakfast? I’m always looking for new recipes to get a nutritious breakfast in my kids before school. I’d love to see your ideas!
Mix dry ingredients in a large bowl and set aside.
In the bowl of a food processor place the peanut butter, canola oil, agave syrup, egg, and vanilla. MIx until thoroughly blended together (1-2 minutes). Pour over dry ingredients and stir until combined. Add chocolate chips and mix well.
Drop by spoonful onto cookie sheet and bake for 7 minutes. (I used a mini cookie scoop for mine.)