March 7, 2023, noon

These make a quick and nutritious breakfast for kids or adults!  Serve them with hard-boiled eggs and a glass of milk!

This is the basic recipe. To this, you can add whatever you like – nuts, dried fruit, chocolate chips, seeds, etc.


This is the recipe we made in class....



from Just a Taste

makes 12

1 cup creamy peanut butter (or other nut butter)
1/4 cup honey
1 teaspoon vanilla extract
2 medium ripe bananas, mashed
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 1/4 cups quick oats

1/2 cup dried cranberries or raisins
2/3 cup chopped nuts, such as almonds, walnuts or pistachios

Preheat the oven to 325°F.  Line a baking sheet with parchment paper or a Silpat.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt and cinnamon.
Add the oats, dried cranberries and nuts and mix until combined.  Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie slightly.  (The cookies will not spread while baking, so you can space them relatively close together.)
Bake the cookies for 14 to 16 minutes until they’re golden brown but still soft.  Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.

This website is a fantastic resource for nourishing food for your children and you. She has gluten-free recipes and lots of lunch box ideas. Check it out.

from Renee Kohley at Raising Generation Nourished

1/2 cup coconut oil, room temperature, not melted
1/3 cup almond butter

1/4 cup honey
1 egg
2 cups oats
1/2 cup almond flour
1/4 cup coconut flour
2 tablespoon chia seeds
1 teaspoon cinnamon
1/2 teaspoon aluminum free baking powder
1/4 teaspoon sea salt

1/2 cup almonds coarsely chopped
1/2 cup raisins
These last two ingedients can be changed to make many variations.

Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
Blend the coconut oil, almond butter, and honey until smooth.
Add the rest of the ingredients and blend until combined.
Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little, but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops.
Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.

If you prefer less nut texture, you can blend up the almonds to more of a fine chop.
You can swap the almond butter for any nut or seed butter that you like.
If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.  Cool the cookies to room temperature before putting them into freezer bags and into the freezer.  Pull them out frozen the morning of and just warm them up in the oven a little. You can leave them on the counter overnight and just eat them at room temperature too.

Apricot Pistachio Cookies

1/2 cup pistachios, shelled
1/2 cup dried apricots, chopped

Banana Walnut Cookies

1/2 cup walnuts, coarsely chopped
1/2 cup freeze-dried banana chips, coarsely chopped

Chocolate-Covered Strawberry Cookies

1/2 cup freeze-dried strawberries, coarsely broken up
1/4 cup cacao nibs or chocolate chips

Cranberry Pumpkin Seed Cookies

1/2 cup pumpkin seeds
1/2 cup dried cranberries

Pecan Fig

1/2 cup pecans, coarsely chopped
1/2 cup dried figs, stem removed, and coarsely chopped