Healthy Breakfast Cookies: Easy Portable Breakfast Recipes! – Mind Over Munch!

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Enjoy these easy breakfast cookies for a healthy on-the-go breakfast option! Pumpkin Pie, Carrot Cake and Chocolate Peanut Butter, thanks to Laura Fuentes from Momables!

RECIPES from this video:
► PUMPKIN PIE BREAKFAST COOKIE
Yields: 12 cookies

Ingredients:
1/2 cup pumpkin puree
1/2 cup natural peanut butter, or nut free
1/4 cup honey
1 tablespoon vanilla
1 1/4 cup quick oats
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda

Procedure:
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2. In a large bowl, stir together the pumpkin, peanut butter, honey, and vanilla.
3. To the pumpkin peanut butter mixture add the oats, pumpkin pie spice, and baking soda.
4. Stir the oat mixture into the pumpkin mixture until combined.
5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
6. Place the cookie sheet in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down.

► CARROT CAKE BREAKFAST COOKIE RECIPE
Yield: 12 cookies

Ingredients:
1/2 cup mashed banana, about 1 large
1/2 cup natural peanut butter, or nut free
1/4 cup honey
1 tablespoon vanilla
1 1/4 cup quick oats
2 teaspoons ground cinnamon
¼ teaspoon nutmeg, optional
¼ teaspoon ground cloves, optional
1/2 teaspoon baking soda
1/2 cup finely grated carrot, about 1 large
1/3 cup chopped walnuts
1/4 cup raisins

Procedure:
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
3. To the banana and peanut butter mixture add the oats, cinnamon, and baking soda.
4. Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, walnuts, and raisins, stir to combine.
5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
6. Place in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down.
7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.

► CHOCOLATE PEANUT BUTTER BREAKFAST COOKIE RECIPE
Yield: 12 servings

Ingredients:
1/2 cup mashed banana, about 1 large
1/2 cup chunky peanut butter, or nut free
1/4 cup honey
1 teaspoon liquid stevia
1 tablespoon vanilla
2 tablespoons water
1 1/4 cup quick oats
1/2 teaspoon baking soda
1/3 cup cocoa powder

Procedure:
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2. In a large bowl, stir together the banana, peanut butter, honey, stevia, vanilla, and water.
3. To the banana and peanut butter mixture add the oats, baking soda, and cocoa powder.
4. Stir the oat mixture into the banana mixture until combined.
5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
6. Place in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down.
7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.

STUFF from this video:
► 1.5 T COOKIE SCOOP: http://amzn.to/2pcbRO4
► BROWN PARCHMENT SHEETS: http://amzn.to/2C1P54A
► CHEESE GRATER W/ RED STORAGE CONTAINER: http://amzn.to/2FUEcD9

LEMON POPPY SEED BREAKFAST MUFFINS: https://bit.ly/2llmNY4
APPLE CHEDDAR SAUSAGE BREAKFAST MUFFINS: https://bit.ly/2K37huF

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