Breakfast Cookies

I wish I could remember who introduced me to the idea of cookies for breakfast- I’d like to give them a big kiss!  This may be the coffee and cookies I had for breakfast speaking:)

What makes cookies OK for breakfast?  Well, these are lower in sugar and higher in fiber.  And if I ever feel the need to rationalize what I am eating for breakfast, I can always point to Coco Puffs (full of nutritious vitamins and minerals) and suddenly feel superior.

Most days we eat our farm fresh eggs, laid by spoiled, pastured chickens who recently have decided to ignore the nice little boxes in their coop and instead put us on arduous egg hunts. Sometimes it takes a few days to find their stash, and once we do they immediately find a new, invisible nest.  Did I mention they have two acres?  It takes a long time to scour two acres of tall grass.  And they follow me the entire time, never giving me a hint; I hear them mocking me in chicken cackle as I’m sweating to death.  Eating cookies is my way of taking back control and reminding them who’s boss on this funny farm.  After I feed them breakfast and treats, of course.

1/2 cup coconut oil or butter

1/2 cup honey (or 3/4 brown sugar)

2 eggs

1 orange (or 1/2 cup OJ)

1 cup whole wheat flour or spelt OR 1/2 cup ground flax seed or chia seed

3 cups oats

1 tsp baking soda

1-2 cups additions such as pumpkin, sunflower, sesame, flax, hemp or chia seeds, nuts, craisins, flaked coconut, chopped dried fruit or chocolate chips if your kids are spoiled (like mine)

Directions:

Blend whole orange in a blender

Melt butter or coconut oil

Mix all ingredients together in large bowl and spoon onto greased cookie sheet.  Bake at 350 for 8-10 minutes (timing depends on how large you make them) and bake until lightly brown.  Once cooled, I store them in a ziplock in the freezer.