My boys have been getting quite a few calls to mow lawns now that the grass is growing again. That means I need more snacks on hand than I need in the winter. I really like to keep a variety of homemade waffles, banana muffins, peanut butter treats and granola bars in the freezer for my kids to eat as snacks. We usually eat fruit for snacks but I’ve found that my teen boys often need something more substantial than a banana and some almonds.

This week I made some breakfast cookies to add a little more variety. These cookies are packed full of nutrition with whole wheat flour, ground flax seed, rolled oats, apple sauce, raisins and pecans. They are similar in texture to muffin tops. You take two cookies and spread peanut butter or cream cheese on the bottom of one  and then use the other one to top the first. My family prefers cream cheese but I usually use peanut butter.

Freezing Breakfast Cookies

These cookies freeze really great. Once they are completely cooled and filled (if you are going to fill them) they can be wrapped individually in parchment paper or plastic wrap. They can also fit into square snack size zipper bags.

Once they are wrapped I like to put them in a large rectangle glass container to keep them from getting smashed in the freezer.

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Yield: 1 dozen

Breakfast Cookies

Print

Breakfast cookies are nutrition packed sandwich cookies that are perfect for a breakfast on the go or a snack.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• ½ cup butter
• 3/4  cup brown sugar
• 1 ½ cup whole wheat flour
• 1 cup apple sauce
• 1 cup rolled oats
• 2/3 cups wheat bran (or ground flax)
• 1/4 cup milk
• 1 egg
• 1 tsp. baking soda
• ½ tsp. baking powder
• ½ tsp. salt
• 1 tsp. cinnamon
• ½ tsp. ground cloves
• 1 cup raisins
• ½ cup chopped pecans
• Peanut butter or cream cheese (for filling)

Instructions

1. Preheat oven to 375F
2. Beat butter and brown sugar until fluffy.  
3. Add remaining ingredients except raisins, nuts and filling.   Mix well. 
4. Stir in raisins and nuts. 
5. Drop rounded tablespoons full of dough onto greased cookie sheet.  Spread dough so that each cookie is about 2” across. 
6. Bake at 375 degrees for 10 minutes or until set. 
7. Cool on rack.  
8. Spread bottom of one cooled cookie with filling and top with another cookie. 
9. Chill or freeze until serving.  If frozen let thaw in refrigerator overnight.

Notes

• You can substitute other dried fruit for the raisins and other nuts for the pecans.

• These cookies do not spread so if you want  them to be wider and a little thinner just spread them out a little more before you bake them.

• I wrap them individually in wax paper and then put them in a large ziplock bag.

• When they are frozen they don't get real hard so you *could* eat them frozen - or so my boys say.

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