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.
- 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.