There's a local shop that sells these incredible "squirrel cookies" that I absolutely adore. They're soft and chewy, and relatively healthy thanks to the abundance of nuts and seeds.
As someone who enjoys a peanut butter cookie with their morning coffee, I didn't want to sacrifice that indulgence in pursuit of a healthier lifestyle. So, I set out to find a recipe that would give me a similar experience to the squirrel cookies. After scouring the internet, I came across the Bowl of Delicious breakfast cookie recipe, which I've now made a few hundred times. It's the perfect breakfast treat - full of nuts and seeds, and without any of the guilt.
The recipe calls for 3/4 cup of nuts and seeds, as well as another 3/4 cup of dried fruits. I've been using a mixed nut grab bag that I purchased at our local grocery store, but I would generally recommend almonds, pumpkin seeds, and sunflower seeds. For the dried fruit, I prefer the chewiness of dried apricots, and I love to add a touch of sweetness with dried figs.
Ingredients:
1 Banana, ripe
3/4 cup Dried fruit
1 Egg
1/4 cup Maple syrup, pure
1/4 cup Peanut butter
1 cup Oats, old fashioned
1/2 tsp Cinnamon, ground
1/2 tsp Kosher salt
1/4 cup Whole wheat flour
3/4 cup Nuts and/or seeds (i used pumpkin and sunflower seeds)
20 minutes at 350 degrees
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