Ah year round school. You finish one school year up and then a week later you are back starting a new year. Yep, that’s right; my girls are not only back in school but have been for going on 3 weeks now. It isn’t so bad with this track they are on because after being in school for 3 weeks, they will then have 3 weeks off. And it’s usually those weeks that we consider their summer vacation. And boy, are we counting down for that!
But for now, with them in school, I need a good afternoon snack. When Freckles was in Kindergarten, I was a little overzealous with my afternoon snacks which translated into dinnertime issues. *Whoops* I’ve since dialed it back and I’ve been sticking with simpler things. And then I found a recipe for something called ‘Breakfast Cookies’. Cookies for breakfast? I knew this idea would go over well in my house so I figured it was worth a look. It was. Sometimes for breakfast if we are running late, but usually for snack in the afternoon. Here’s another snack idea for your afternoons too. 🙂
Breakfast Cookies makes appr. 16 cookies
2 cups wheat flakes
½ cup flour
¼ cup wheat germ
½ cup brown sugar
¾ cup greek yogurt
¼ cup vegetable oil OR unsweetened applesauce
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking soda
2 teaspoons vanilla extract
½ cup (or so) cinnamon chips
½ cup (or so) semi-sweet chocolate chips or dark chocolate chips
[Instead of the ground cinnamon and chips, you could use raisins and/or dried cranberries.]
Preheat the oven to 375 degrees F. Get your cookie sheet ready; either spray with cooking spray or line with parchment paper and set aside.
Measure out the wheat flakes into a ziplock back and seal it shut. Now you want to find something you can use to pulverize the flakes. Me, I like to use my small sauté pan. Whatever you use, it’ll get the job done. 🙂
In a bowl, whisk together the yogurt, egg, oil (or applesauce), and vanilla extract.
To the wet ingredients, add the crushed wheat flakes, flour, sugar, wheat germ, salt and baking soda. Mix well.
Add your mix-ins and stir.
Place the dough by spoonfuls on the prepared baking sheet. Bake for approximately 10 minutes, or until cookies are set.
Remove the cookies from the oven and allow to cool. Place in labeled freezer bags and freeze.
When you are ready to eat a cookie or two, allow the cookie to thaw only for a few minutes. (Don’t let them get too warm or they will get sticky and messy.)
These are simple and quick enough that I’ve made them shortly before heading out the door to get in the carpool line and they are ready and waiting for the girls when we get home. If you aren’t feeling the wheat flakes, or maybe don’t have them on hand, you could use oatmeal in its place.
I hope you enjoy these as much as we do. By the way, even my husband likes them! 🙂