No options necessary with these breakfast cookies. But instead of a sugar crash, you'll get sustained energy throughout the day and a real fill-up before you hit the road. Registered dietician and author Marisa Moore stopped by Tonia's Kitchen to talk about her new cookbook The Plant Love Kitchen and recipe for loaded breakfast cookies. She says there's a lot here to like, including a short ingredients list that's very healthy. Marisa told Tonia she uses roasted and salted sunflower seeds to give the cookie a
- 4 ounces dried cranberries
- roasted, salted sunflower seeds
- ¼ cup hot water
- 1 cup old fashioned oats
- ¼ cup almond butter (or sunflower butter, or peanut butter)
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- Pinch of salt
- Preheat the oven to 350°F. Lightly spray a half baking sheet with oil or line with parchment.
- Blend the dried cranberries with hot water in a small food processor or blender until a thick paste forms.
- Place the puree in a medium mixing bowl. Stir in the oats, brown sugar, almond butter, cinnamon, and salt until a dough forms. Use a tablespoon measure to scoop the dough, roll, then flatten 12 small cookies and place on the prepared baking sheet.
- Bake at 350°F for about 12 minutes or until the cookies are lightly brown on the bottom and fragrant. Enjoy warm or let cool on a cooling rack before transferring to a sealed container for up to 3 days.
