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The BEST Snickerdoodle Cookie Recipe

By Polly Conner

If you are looking for a GREAT Snickerdoodle Cookie recipe, go no further. Stop searching. Don’t try anything else. You have arrived. These Snickerdoodles are easy to make, so soft & chewy, and so delicious. I am even going to show you how to make them ahead to freeze!

Snickerdoodle cookies stacked up

Snickerdoodles are like a moist, fluffy sugar cookie wrapped in a cinnamon sugar hug. They seem especially special around the holidays but I am totally fine making them anytime of the year. I have been making this recipe for almost 10 years now and wouldn’t change one thing about it.

This recipe is the only one you’ll need.

Soft and chewy snickerdoodle cookies with bite taken out

Snicker Doodle Pro Tips I’ve Learned Over the Years

This is a great recipe to make with kids. Not only does it come together fast, but they love to help roll the dough into balls and coat them with the cinnamon sugar. If you have multiple kids helping, give them each their own bowl. Trust me on this one.

Child's hand rolling snickerdoodles in cinnamon & sugar

Error on undercooking the cookies. For me, 12 minutes is PERFECT. Not one minute over, not one minute under. To obtain that desired chewiness you want in a Snickerdoodle, you simply cannot overcook them. Nothing worse than an overcooked Snickerdoodle.

Snickerdoodles on a baking sheet

Double the recipe and freeze some of the dough for later! See below on how to do that.

How to Freeze Snickerdoodle Cookies

If you want to make these cookies ahead of time, I recommend balling up the dough, rolling them in the cinnamon sugar, and freezing them on a baking sheet, and then moving them to store in an airtight container.

When you want to make them, simply let them thaw for 20-30 minutes on a baking sheet and then bake them as directed.

Snickerdoodle cookie dough in a freezer bag

Why is Cream of Tartar in Snickerdoodles?

Instead of baking powder, use cream of tartar and baking soda in snickerdoodles. Cream of tartar adds a unique tangy flavor to the cookie, which sets it apart from a regular sugar cookie. It’s absolutely delicious and pretty essential to making a Snickerdoodle.

Snickerdoodle cookies on a white platter
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The BEST Snickerdoodle Cookie Recipe

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 1618 cookies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

These snickerdoodles are always a favorite with their soft, chewy middle and the delicious cinnamon sugar mixture on the outside.


Ingredients

  • 1/2 cup butter (1 stick) softened
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar

Cinnamon sugar mixture for rolling:

  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Instructions

  1. In large bowl, mix together the butter and sugars. Add the egg and vanilla and beat until smooth.
  2. In another bowl combine the rest of the dry ingredients (flour, salt, baking soda, cream of tartar).
  3. Mix dry ingredients into the wet.
  4. Refrigerate dough for 30-60 minutes.
  5. Scoop a small amount of dough out and roll into a small ball (I’d say a little smaller than a walnut).
  6. Roll dough into cinnamon sugar mixture.
  7. Bake cookies at 350 degrees for 12-14 minutes and no more. The cookies will seem a bit undercooked but they will continue to develop after they are removed from the oven.
Snickerdoodle cookies stacked

Powerball Cookies

By Rachel Tiemeyer
Powerball cookies have been a longtime favorite in my home. Look no further for a great make-ahead, freezer-friendly snack. 
 
No Bake Powerball Cookies on a plate

What’s in these no-bake Powerball Cookies?

With a few simple pantry ingredients, you can whip these up in no time! The beauty of this recipe is the ingredients are somewhat fluid. Add or subtract based on what you like or what you have on hand. Here is what you’ll need:

  • Peanut butter or almond butter
  • Honey
  • Old-fashioned oats
  • Flax seed (Why eat flaxseed?)
  • Dark chocolate chips (or 3/4 cup mini semi-sweet chocolate chips)
  • 1 cup any combination of these add-ins:
    • chopped nuts (i.e. chopped pecans, sliced almonds, etc.)
    • unsweetened shredded coconut
    • chia seed
    • soft dried fruits (i.e. raisins, dried cranberries, etc)
Powerball cookie ingredients in white bowls

Once you’ve gotten all of your ingredients beautifully placed in nice, neat, white bowls like above … (JUST KIDDING! No one actually does that unless they are a food blogger, right?!)

Anywhoo, once you’ve rounded up all of the ingredients you want in your powerball cookies, you’ll add them all into a big ‘ol mixing bowl.

Tip: I’ve found that if I warm the peanut butter and honey just a tad it makes it easier to stir all of the ingredients together.

Powerball cookie ingredients being mixed together

Watch How Easily Powerball Cookies Come Together…

How do I store Powerball Cookies?

Here’s the fun part. Using wet hands and/or a small ice cream scoop, form small balls and place them on a parchment lined baking sheet.

You’ll freeze them this way so that they hold their form. Once they are frozen, transfer them to an airtight freezer container and store them in the freezer.

Be sure to train the kids to know where they are at. They’ll be asking!

A hand holding a powerball cookie

Make sure to make a double batch too. Not only do these make a great afternoon snack, they can also be a great breakfast!

Closeup of powerball cookies
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Powerball Cookies

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3035 cookies 1x
  • Category: Cookies
  • Method: Mix
  • Cuisine: American

Description

Powerball Cookies are a healthy, real-food snack. Careful, it’s hard to stop at just one!


Ingredients

  • 1 cup all-natural peanut butter or almond butter (crunchy peanut butter is really yummy!)
  • 1 cup honey (I often cut this back to 3/4 cup and make up the 1/4 cup with more nut butter)
  • 3 cups old-fashioned oats (quick-cooking works fine)
  • 1/2 cup ground flax seed (Why eat flaxseed?)
  • 1 cup dark chocolate chips (or 3/4 cup mini semi-sweet chocolate chips)
  • 1 cup any combination of these add-ins:
    • chopped nuts (i.e. chopped pecans, sliced almonds, etc)
    • unsweetened shredded coconut
    • chia seeds
    • soft dried fruits (i.e. raisins, dried cranberries, etc)

Instructions

Make It Now:

  1. In a medium mixing bowl, stir together the peanut butter and honey until smooth. (Tip: You may want to warm them in the microwave first to make this step easier.)
  2. Stir in oats and flaxseed.
  3. Add the chocolate chips and your 1 cup of preferred add-ins. Stir until well combined.
  4. Using wet hands or a wet cookie scoop, shape the mixture into 30-35 balls. Use a heaping tablespoon of mixture per cookie.

Freeze For Later: Follow Steps 1-4. Place the rolled cookies on a sheet pan (line with parchment paper for easier clean up). Place in the freezer for an hour or so, until hardened. Place them into a freezer bag or airtight freezer container for up to 3 months. Prepare From Frozen: Either set cookies out on the counter to thaw slightly or warm in the microwave for about 15 seconds.

Hand grabbing a powerball cookie
 

More Healthy Snacks You Might Like:

 

Fruit Pizza Cookies with Cream Cheese Frosting

By Polly Conner

Fruit Pizza Cookies are a great dessert idea for groups of people. Each person has a blast customizing their sugar cookie topped with their pick of fresh fruit. Use our cream cheese frosting to make it extra decadent. Such a fun, delightful twist on a fruit pizza!

Fruit Pizza Cookies

Fruit Pizza with a Twist!

Most of us have had the pleasure of chowing down on a fruit pizza. Our Fruit Pizza Cookies are a fun twist on this classic dessert. I even prefer Fruit Pizza Cookies more than the big ol’ fruit pizza because they can be customized.

Fruit Pizza Cookies: Perfect Recipe for Large Groups of People

I’ve been feeding large groups of people for 15+ years. High school groups, college students, and adult small groups have been in a regular rotation around my dinner table. In fact, I’ve narrowed down 20+ Dinner Ideas that work great for groups of people to help out those who also find themselves hosting regularly.

While I don’t have a roundup of dessert ideas for groups of people, if I did, these fruit pizza cookies would be a top choice. Here’s why:

  • First of all, Fruit Pizza Cookies feed A LOT of people. I recently had them out at our Super Bowl party of 20+ people and we still had leftovers.
  • Secondly, the are customizable. Each person can pick and choose what goes on their fruit pizza cookie. Some even chose to forego the fruit and just have the cookie with frosting!
  • Thirdly, it’s an easy dessert to prep ahead of time. That way you won’t find yourself bogged down with prepping these while people are in your home.
Hand grabbing a fruit pizza cookie

What Ingredients Do You Need for Fruit Pizza Cookies?

There are three primary ingredients you need for a fruit pizza cookie.

1. The Sugar Cookie

While you can make your own from scratch using the recipe below, you can also just buy pre-baked sugar cookies from your store. This will cost a bit more money but is a huge time saver! You could also prep your sugar cookie dough ahead of time and freeze it using this method.

Ingredients for Fruit Pizza Cookies

2. The Cream Cheese Frosting

Using plain vanilla frosting on top of a sugar cookie topped with fruit is just a bit too much sweetness going on. Cream cheese frosting is the perfect ingredient to balance all of that out. It comes together SO easily with just a few ingredients:

  • Cream cheese
  • Butter
  • Powdered Sugar
  • Vanilla

You can prep this ahead of time and store in the fridge until you are ready to serve your fruit pizza cookies.

Cream Cheese Frosting

3. Chopped Fruit

Perhaps the most important ingredient in fruit pizza cookies: the fruit! You’ll want to make sure the fruit you choose is chopped up small enough to sprinkle on to a cookie. This is probably the most time-consuming part of making fruit pizza cookies but you can also do this way in advance so it doesn’t feel like such a task. Here are some fruits that work well:

  • Kiwi
  • Blueberries
  • Raspberries
  • Strawberries
  • Peaches
  • Blackberries
  • Clementines
Chopped fruit

If you end up with extra fruit, bonus! Simply freeze it and use it in any of our delicious smoothie recipes.

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Fruit Pizza Cookies with Cream Cheese Frosting

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 1824 1x
  • Category: Dessert
  • Method: Mix
  • Cuisine: American

Description

These fruit pizza cookies will be the hit of your next gathering! Delicious sugar cookies, yummy cream cheese icing, and your favorite fruit makes this a great dessert for groups of people!


Ingredients

Cookie Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Icing Ingredients:

  • 2 (8-oz.) packages cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups confectioner’s sugar
  • 1 to 2 teaspoon vanilla extract (to taste)

Fruit:

  • 4+ cups of diced fresh fruit of any kind. The more colorful the better!

Instructions

  1. For the cookies, preheat oven to 375 degrees. In a small bowl, combine flour, baking soda and baking powder.
  2. In a large bowl, cream butter and sugar until light and fluffy (about 2 minutes). Beat in egg and vanilla. Gradually add the dry ingredients and mix until thoroughly combined.
  3. Roll rounded walnut sized amounts of dough into balls and place on cookie sheet.
  4. Bake 8 to 10 minutes or until edges are set and lightly golden. Let stand on cookie sheet 2 minutes before moving to wire racks to cool completely.
  5. To prepare the frosting, mix the cream cheese and butter together in a medium bowl until smooth and creamy. (I warmed mine a bit to make it smoother.) Add vanilla.
  6. Gradually add the confectioner’s sugar until frosting reaches desired consistency. Store in refrigerator until ready to use.

Notes

If you are making this for a party, I’d recommend making an example and setting it on display so people know what to do!

Fruit pizza cookies

Need More Meal Ideas for Groups of People?

Here is a great roundup of 20+ Inexpensive Recipe Ideas for Large Groups. Hope you can find something you love!

20+ Meal ideas for groups of people

Zucchini Chocolate Chip Breakfast Cookies {Freezer Meal}

By Polly Conner
Chocolate Chip Zucchini Breakfast Cookies

I love this easy healthy breakfast idea: Chocolate Chip Zucchini Breakfast Cookies. These healthy make ahead breakfast cookies are great fresh or also as a freezer meal. 

Zucchini for breakfast!? Yep. And bananas, oats, and nut butter, too. All in one transportable, super nutritious, tasty COOKIE.

Close up of zucchini breakfast cookie

My kids fight over these things, friends. In fact, I usually double this recipe and freeze more for future breakfasts, snacks, and even lunch box treats.

Chocolate Chip zucchini breakfast cookie on a sheet pan

If the zucchini scares you off, though, simply leave it out or try our traditional breakfast cookie recipe. But, I really think your people might go for it if you give it a try.

Batch of zucchini breakfast cookies on a pan
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Zucchini Chocolate Chip Breakfast Cookies

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Imagine zucchini for breakfast. My kids fight over these delicious, healthy whole grain cookies! Bake a double batch and you’ll have a fantastic treat to pull out of the freezer.


Ingredients

  • 2 1/4 cups oats (for gluten-free, be sure to be GF Oats)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup nut butter (I used half peanut and half almond butter)
  • 1/4 cup real maple syrup or honey
  • 2 large bananas, mashed
  • 1 small or 1/2 large zucchini, finely shredded
  • 1/4 cup pecans, chopped
  • 1/3 cup chocolate chips (Dairy-Free option: use DF chocolate chips, like Enjoy Life)

Instructions

  1. Preheat oven to 325 degrees F.
  2. Combine oats, salt, and cinnamon in a large bowl.
  3. Combine nut butter, maple syrup/honey, bananas, and zucchini in another bowl.
  4. Stir the wet ingredients into the dry ingredients. Add pecans and chocolate chips and mix just under combined.
  5. Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto a parchment-lined cookie sheet. Press them down a little to flatten them, since they won’t during baking.
  6. Bake for 15 minutes. Cool on a wire rack.

Notes

Freezer Meal Instructions: To Freeze: Once cookies are completely cool, store in a freezer ziptop bag or other freezer container. To Prepare: To thaw, let sit out for a few minutes on the counter or microwave the cookies in 10 second increments until defrosted.

Whole Wheat Chocolate Chip Cookies: BEST EVER Soft Batch Version

By Rachel Tiemeyer

A perfect Whole Wheat Chocolate Chip cookie does exist!

Whole wheat cookies on a baking sheet and plate

Yes, it is true. A real food, whole wheat version of a soft, chewy chocolate chip cookie does exist! I’ve searched high and low and baked many failures over the years. But, this one. Oh, this one. It works.

Whole wheat cookies on a plate

In fact, just to prove my point: My farm boy husband, whose mom is a fabulous baker, straight up told me, “These taste just like mom’s.” I didn’t tell him that they don’t have shortening or white flour in them. That’s just our secret, k?

A whole wheat cookie broken in half

Here’s the deal. To make this cookie taste just like the white flour version, you MUST buy a variety of whole wheat called “White Whole Wheat”. It’s a softer, less grainy whole wheat variety that still retains all the nutrition of the one you’re used to (typically hard red wheat). White Whole Wheat is becoming more and more prevalent in stores. Although King Arthur has a version that’s delicious, I’ve bought the off-brand and it works well too. So buy it in store or order online to have on hand for all your baked goods.

Stack of whole wheat cookies

Now on to the recipe that I tweaked from my America’s Test Kitchen cookbook, The New Best Recipe, a must-have cookbook in my summation. Feel better about making this soft batch whole wheat chocolate chip cookie!

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A perfect Whole Wheat Chocolate Chip cookie does exist! These are the best soft batch ones ever.

Soft Batch Whole Wheat Chocolate Chip Cookies

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 dozen small cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

These are the BEST EVER soft batch, whole wheat cookies. They include all real food ingredients but retain the flavor and texture of the classic version.


Ingredients

  • 2 cups plus 2 tablespoons white whole wheat flour (this wheat variety is very important!)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until just warm
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 large egg, plus 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 11 1/2 cups semisweet chocolate chips

Instructions

  1. Preheat to 325 degrees F. Line two large baking sheets with parchment paper or cooking spray.
  2. In a mixing bowl, whisk together the flour, baking soda, and salt.
  3. In a separate bowl, whisk together the butter and sugars until thoroughly blended. Beat in the eggs and vanilla until combined.
  4. Add dry ingredients into the wet ingredients and stir until combined. Stir in the chocolate chips.
  5. Scoop a heaping tablespoon per cookie and roll in a ball. Place dough balls on lined sheet pan, spacing them out so they won’t touch when baked.
  6. Bake until the cookies are light golden brown, the outer edges start to harden, and the middle is still soft and puffy, about 15 minutes or so. Note: If baking two sheet pans of cookies at a time, be sure to rotate top and bottom and turn them front to back halfway through the cooking time.
  7. Let cookies cool slightly on the pan and then transfer to a cooling rack using a metal spatula.

Cranberry-Orange Shortbread Cookies {Freezer Meal}

By Polly Conner

This cranberry-orange shortbread cookie is nothing short of delicious. Take the buttery-goodness of a classic shortbread and infuse it with fresh orange zest and cranberries. The result: an crowd-pleasing, unforgettable cookie! | Thriving Home

This Cranberry-Orange Shortbread cookie recipe is nothing short of delicious. After a few tweaks to the original recipe, I’m seriously obsessed. I made them as a holiday treat but I could also see them being a great summer goodie to have on hand. It contains the buttery-goodness of a shortbread cookie but is punctuated with flavor and the cranberry-orange combo. I seriously need to make another batch.

This cranberry-orange shortbread cookie is nothing short of delicious. Take the buttery-goodness of a classic shortbread and infuse it with fresh orange zest and cranberries. The result: an crowd-pleasing, unforgettable cookie! | Thriving Home

Another great perk of this recipe is that it is a great make-ahead dessert. After you’ve prepared the dough, you can leave it in the fridge for up to 72 hours or even freeze it until you are ready to bake.

This cranberry-orange shortbread cookie is nothing short of delicious. Take the buttery-goodness of a classic shortbread and infuse it with fresh orange zest and cranberries. The result: an crowd-pleasing, unforgettable cookie! | Thriving Home

Ready to make your own?

Before I launch into the actual recipe, allow me to recommend two kitchen utensils that will not only make this recipe easier, but your life, as well.

No, they aren’t necessary for the recipe, or for life, but you won’t regret your purchase.

 A Pastry Cutter

Screen Shot 2015-12-23 at 10.17.16 AM Anytime a recipe calls to “cut in” butter, I pull this baby out and let it do the hard work for me. Before I had my pastry cutter, I would just have to use my hands to get the butter all crumbly. Well, gross-hands no more. My new friend, the pastry cutter saves me lots of hassle.

A Zester

Screen Shot 2015-12-23 at 10.18.25 AMThis is one of my favorite kitchen tools. A standup zester wouldn’t stand a chance in a duel with a microplane zester like this one. I use this to not only make lemon and orange zest, but also for garlic, nutmeg, ginger, etc. Save yourself some knuckle skin and snag one of these little guys.

OK, enough of my favorite kitchen gadgets. On to the recipe!

Cranberry-Orange Shortbread Cookies

Make your dough following the directions below.

I wrapped mine up in parchment paper and then some press and seal to keep it air tight while it chilled. Simple plastic wrap will work as well. This cranberry-orange shortbread cookie is nothing short of delicious. Take the buttery-goodness of a classic shortbread and infuse it with fresh orange zest and cranberries. The result: an crowd-pleasing, unforgettable cookie! | Thriving Home

After dough has chilled for at least 2 hours in the fridge, pull it out and slice it into 1/4-1/2 inch thick slices. I like mine a little thicker so I chopped mine a bit more generously.

This cranberry-orange shortbread cookie is nothing short of delicious. Take the buttery-goodness of a classic shortbread and infuse it with fresh orange zest and cranberries. The result: an crowd-pleasing, unforgettable cookie! | Thriving Home

Place slices on a parchment lined baking sheet while resisting the urge to devour the cookie dough.

This cranberry-orange shortbread cookie is nothing short of delicious. Take the buttery-goodness of a classic shortbread and infuse it with fresh orange zest and cranberries. The result: an crowd-pleasing, unforgettable cookie! | Thriving Home

Bake at 325 for 10-12 minutes. Mine took all of 12 minutes because of their thickness.

Let them cool a bit before removing. Now, stack them up real pretty and take some pictures of your magnificent creation.

Oh wait, that’s just me.

When my kids get older, they are going to think I’m so weird because I take pictures of everything I make.

This cranberry-orange shortbread cookie is nothing short of delicious. Take the buttery-goodness of a classic shortbread and infuse it with fresh orange zest and cranberries. The result: an crowd-pleasing, unforgettable cookie! | Thriving Home

I’d recommend an accompanying glass of milk.

This cranberry-orange shortbread cookie is nothing short of delicious. Take the buttery-goodness of a classic shortbread and infuse it with fresh orange zest and cranberries. The result: an crowd-pleasing, unforgettable cookie! | Thriving Home

This cranberry-orange shortbread cookie is nothing short of delicious. Take the buttery-goodness of a classic shortbread and infuse it with fresh orange zest and cranberries. The result: an crowd-pleasing, unforgettable cookie! | Thriving Home
Simply delicious!

This cranberry-orange shortbread cookie is nothing short of delicious. Take the buttery-goodness of a classic shortbread and infuse it with fresh orange zest and cranberries. The result: an crowd-pleasing, unforgettable cookie! | Thriving Home

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Cranberry-Orange Shortbread Cookies {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 3 hours
  • Cook Time: 12 minute
  • Total Time: 3 hours 12 minute
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

A buttery-rich and fresh twist on a shortbread cookie. The cranberry-orange combination brings a fresh flavor that is complimented by the buttery goodness of a shortbread cookie. A crowd pleaser!


Ingredients

  • 2½ cups all purpose flour
  • ¾ cup sugar, divided
  • 1 cup butter, cubed (and cold)
  • 1 teaspoon vanilla extract
  • zest of 1 orange (I used 4 clementines)
  • ½ cup dried cranberries (Craisins)
  • additional sugar to coat cookies before baking if desired

Instructions

  1. Line a baking sheet with parchment paper and set aside.
  2. Add cranberries and ¼ cup of sugar into a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
  3. In a large bowl, combine flour and remaining sugar. Give it a stir.
  4. Use a pastry blender to cut in butter. You want very fine crumbs. If you don’t have a pastry blender, just used your hands!
  5. Stir in the vanilla, processed cranberries and and orange zest.
  6. Use your hands to knead the dough until it comes together and forms a ball. Work the dough JUST until it comes together – you don’t want to over-work it.
  7. Shape dough into a log about two inches in a diameter and wrap in plastic wrap or parchment paper with plastic wrap on top of that. Refrigerate for two hours or up to 72 hours or freeze at this point.
  8. When ready to cook, thaw (if necessary) and cut slices of cookie dough about ¼-1/2 inch thick.
  9. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar (optional).
  10. Place cookies on parchment-lined baking sheet and bake at 325 for 10-12 minutes or just until cookies are set. Do not over bake. Since I cut mine about 1/2 inch thick, mine took 12 minutes. If you cut them thinner, decrease cooking time.
  11. Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
  12. Store in airtight container for 3 days or freeze for up to 3 months.

Notes

Freezer Meal Instructions:

To Freeze:
Roll dough in to loaf/log shape. Wrap in plastic wrap and then a layer of press and seal, if possible. Put dough in freezer and store for up to 3 months.

To Prepare:
Let dough thaw in refrigerator overnight and cook as directed.

Breakfast Cookies {Freezer Meal}

By Rachel Tiemeyer

breakfast cookies

I stayed up late last night making a new recipe called Breakfast Cookies, since I had to go to work early today and needed a quick, healthy breakfast.  They are packed with protein, potassium, fiber, and calcium, as well as being lower in sugar (and contains no refined sugar) and fat (and contains no saturated fat at all) than your average cookie or muffin.  That alone sold me on making them…but did they pass muster with my family?

breakfast cookie recipe

Reviews:

Me:  They aren’t as sweet or gooey as a traditional cookie, but they do taste good to me.  I feel great about feeding my family these, so this is definitely something I will make, freeze, and use as snacks and/or breakfast in the future. I really liked them combined with coffee! Also, hopefully something like this can quell my 2:00 p.m. sugar fix!

Kids:  L-O-V-E-D them. My son asked me about five different times, “Did you make me COOKIES for breakfast?”  He couldn’t believe his eyes, I guess.  My youngest daughter kept reaching for more and grunting.

My husband:  “They remind me of no-bake cookies, and those aren’t my favorite.  I probably would eat these in a pinch, but I don’t love them.”  (I could have told you he’d say this.  Oh well, at least the rest of us enjoyed them.)

Breakfast Cookie Recipe

Ingredients 

  • 2 large ripe bananas, mashed (about ¾ cup)
  • ½ cup natural peanut butter (chunky or regular)
  • ½ cup organic honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • ½ cup whole wheat flour
  • ¼ cup ground flaxseed  (Why eat flaxseed?)
  • ¼ cup nonfat dry milk powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • *optional: 1/2 cup raisins or craisins

Instructions

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.  In a large bowl stir together banana, peanut butter, honey and vanilla.  In a small bowl combine oats, flour, flaxseed, milk powder, cinnamon and baking soda.  Stir the oat mixture into the banana mixture until combined.

Using a cookie scoop or tablespoon, drop mounds of dough 2 inches apart onto prepared baking sheets.  Flatten and spread each cookie.

Bake, one sheet at a time, for 10 to 15 minutes or until browned.  Transfer to a wire rack to cool completely.  Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

breakfast cookies- freezer meal

Check out our recipe index for more healthy breakfast ideas!

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healthy breakfast cookies

Breakfast Cookies {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12-15 cookies 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Wow your kids by making them breakfast cookies! Packed with fiber, potassium, and calcium, your family is sure to love these!


Ingredients

  • 2 large ripe bananas, mashed (about 3/4 cup)
  • 1/2 cup natural peanut butter (chunky or regular)
  • 1/2 cup organic honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1/4 cup nonfat dry milk powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • optional: 1/2 cup raisins or craisins

Instructions

  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper and set aside.
  3. In a large bowl stir together banana, peanut butter, honey and vanilla.
  4. In a small bowl combine oats, flour, flaxseed, milk powder, cinnamon and baking soda.
  5. Stir the oat mixture into the banana mixture until combined.
  6. Using a cookie scoop or tablespoon, drop mounds of dough 2 inches apart onto prepared baking sheets. Flatten and spread each cookie.
  7. Bake, one sheet at a time, for 10 to 15 minutes or until browned.
  8. Transfer to a wire rack to cool completely.
  9. Store in an airtight container or resealable plastic bag for up to 3 days.
  10. – See more at: https://thrivinghomeblog.com/2010/01/breakfast-cookies/#sthash.u4RRDimx.dpuf

Notes

Freezer Directions:

To Freeze:
Store in airtight container or reusable bag for up to 2 months.

To Prepare:
Thaw overnight, or for several hours, before serving.