I love breakfast! It’s probably my favorite meal of the day, but I’m sure like many of you, I really don’t have time to make the kind of breakfast I would love to eat during the week. By the time you get up and get yourself ready, get the kids up and ready, feed them, feed and walk the dog, there’s barely enough time to grab a cup of coffee before sprinting out the door. And who wants to eat one of those chalky, dry, hard as rocks protein bars? Yuck! I have played around with a bunch of “breakfast cookie” recipes and have found some really great combinations! I’m trying out all different kinds of “pie” style ones and Dulce de Leche Apple Pie has been one of my favorites.
Who wouldn’t want that for breakfast! I make a big batch on Sunday and they last about 5 days in an airtight container. Perfect to grab on the way out the door with your cup of coffee. Bonus, you can give it to the kids too without feeling guilty because they are healthy and will keep them full for a pretty good while! 
I love to make this with my kids because most of the ingredients are dry so that means less mess when they are “helping” make it and since this is an egg-free recipe they can technically lick the beaters! 
I hope you enjoy!
- 2 Cups Rolled Oats I use Gluten Free Rolled Oats
- 1/3 Cup Mixed Seeds I used pumpkin & sunflower
- 1/4 Cup Flax-Chia-Coconut I buy this at Sams Club
- 1/4 Cup White Chocolate Chips found in the baking isle
- 1/3 Cup Dried Apple Rings diced
- 1 tsp Apple Pie Spice
- 1/4 tsp Salt
- 1/2 Cup Peanut Butter or any nut butter
- 1 Large Banana mashed with a fork
- 1/2 Large Apple grated on a box grater
- 1/2 Cup Dulce de Leche found in the international isle
- 3 oz Apple sauce I used one of my kids pouches
- Preheat oven to 325 degrees.
- Line 2 baking sheets with parchment paper and lightly spray with non-stick baking spray.
- In a stand mixer, combine all ingredients together with a paddle attachment until just combined.
- With a medium ice cream scoop or 1/4 cup measure, scoop out each cookie onto the baking sheet.
- Slightly flatten into a disk (they will not rise or spread while cooking so this is what the final cookie will look like)
- Bake 16 minutes.
- Remove from oven and let rest on cookie sheet 10 minutes.
- Transfer to cooling rack and let cool completely.
- Enjoy! Store in airtight container up to 5 days.
Photo Credit: Carmen Mandato Photography
If you can't find this blend, you can use any combination of ground flax or hemp.