Breakfast Cookies (Kid Friendly)
Cookies for breakfast? And it’s not even Yes Day! We like these nutrient-packed treats for snack-time too, with a glass of milk, please! And the cookies freeze well, making a convenient grab-and-go breakfast on a hectic morning.
Pam @ onceamonthmeals.com (inspired by Missy Chase Lapine, The Sneaky Chef)
- 2 cups wheat flakes (such as Total or Wheaties)
- .5 cup flour
- .25 cup wheat germ
- .5 cup brown sugar
- .75 cup yogurt
- .25 cup oil
- 1 egg
- .5 tsp. salt
- .5 tsp. baking soda
- 2 tsp. vanilla
- 1 cup dried cranberries
Preheat oven to 375F. Crush wheat flakes with a rolling pin. In a bowl, mix yogurt, egg, oil, and vanilla. Add crushed wheat flakes, flour, sugar, wheat germ, salt, and baking soda. Mix well then add dried cranberries. Place by spoonfuls on a cookie sheet and bake for approx. 10 minutes or until set.
Variation: omit dried cranberries and sprinkle cinnamon and sugar over the top of the cookies before baking. My kids’ favorite part!!
After baking, allow to cool, place in freezer bag(s), label, and freeze. To serve: Grab a cookie or two from the freezer, allow to thaw for a few minutes, and then have a quick breakfast or snack on the go.
Makes approx. 16 cookies.
This Post will be linked at:
- Cooking Thursday at Diary of a Stay at Home Mom
- Full Plate Thursday at Miz Helen’s Country Cottage
- Recipe Swap Thursday at Prairie Story
- It’s a Keeper Thursday at It’s a Keeper
- What’s On Your Plate at Good Cheap Eats
Disclosure: Affiliate links used in this post.