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Old 10-13-2010, 12:23 PM   #1
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Breakfast cookie?

would the 3 ingredient peanut butter cookie count as a decent breakfast for the kids once in a while?
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Old 10-13-2010, 12:32 PM   #2
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What cookie is this you speak of?
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Old 10-13-2010, 12:36 PM   #3
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Recipe:
1 cup pb
1 egg
1 cup splenda (I usually only use 1/2 cup)

mix together and bake on 350.

Sometimes I can throw in cranberries or raisins or a little oats.... very easy and quite tasty! My nomination for mom of the year isnt in jeopardy or anything but this would be so easy with 4 kids and a early morning appointment
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Old 10-13-2010, 01:09 PM   #4
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Pumpkin Cranberry Breakfast Cookie

1 cup brown sugar (you can get away with quite a bit less!)
1 1/4 cups rolled oats
2 cups whole wheat flour (100% whole WHITE wheat flour tastes best if you go the whole grain route here) (you can also sub some regular enriched flour for the whole wheat if you need..)
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (heaping) (you can also add in a bit more cinnamon here too..)
6 tablespoons unsweetened applesauce
6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
2 egg whites or 1 whole egg
3/4 teaspoon vanilla extract
1/2 cup dried cranberries, chopped in bits


Carrot Breakfast Cookies

1/4 cup canola oil (or half butter with half olive oil)
1/2 cup unsweetened applesauce
1/2 cup brown sugar
2 eggs
2 cups grated carrots
1/4 tsp salt
1 tsp pumpkin pie spice
1 tsp baking soda
1 1/2 c oats
1/4 cup flax meal
1 cup spelt flour
1 cup raisins
1/2 cup chopped walnuts

Here are a couple examples. You make them just like any cookie.. 350 degree oven, globs on the greased cookie sheet.. maybe pressed down a bit, and then baked until golden brown, usually about 11 minutes but varies on that from oven to oven. Keep an eye..

For myself, I'm not into feeding little kids artificial sweeteners, so just bake with a lot less sweetener than the recipe calls for usually. (We're the guinea pigs now consuming the artificial sweeteners.. we'll see whether our bodies have problems from them in 10 or 25 or 40 years down the road.) Taste a bit of the dough and judge the sweetness/flavor for yourself. Little kids don't seem to demand a lot of sweetness which is a real nice thing to depend on. LOL

You can work lots of stuff into these cookies that you think would be nutritious for your little ones.

Just go online for tons of breakfast cookie recipes. Most can be adapted to be far less sweet and chock full of a lot more good stuff than written. Just experiment.

But once you've developed a few favorites for your family, it doesn't take very long to bake up a batch of cookies. A couple of warm cookies and a glass of cold milk after school was a good thing occasionally when I was a little kid, back when we were mostly all slim and just cooking/baking with plain wholesome foods and no additives like nowdays!
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Old 10-13-2010, 01:31 PM   #5
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I think the PB cookies sound like a great idea for an occasional quick breakfast. As another suggestion; would they like a flax muffin or an oopsie with peanut butter?

Last edited by clackley; 10-13-2010 at 01:32 PM..
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Old 10-13-2010, 01:36 PM   #6
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Can you make a cookie like that with the flax meal ? Or would they:

a) be too expensive to make in batches
b) cause major GI problems
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Old 10-13-2010, 01:37 PM   #7
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How about a mini cheesecake? Topped with antioxidants, it's wonderful, and it's not only delicious, it's very fatty, contains eggs and it's sugar free. (You can sub out Steviva for o0ther sweeteners in the recipe link below.)

Cheesecakes: Your Lighter Side...: Easy mama mini cheesecakes

Homemade berry jam/sauce: Your Lighter Side...: Strawberry Sauce

Last edited by cleochatra; 10-13-2010 at 01:54 PM..
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Old 10-13-2010, 01:48 PM   #8
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Quote:
Originally Posted by rqw1968 View Post
Can you make a cookie like that with the flax meal ? Or would they:

a) be too expensive to make in batches
b) cause major GI problems
I would think you could certainly sub out some of the flour with flax meal. I think you could also sub out a bit more of the flour with *make-it-yourself* oat flour, ground from whole rolled oats, if you were trying to reduce or avoid wheat in your diet. Or sub in some spelt flour, which still has gluten but isn't wheat. -- Or sub some almond meal/flour for some of the wheat flour. ETC. Lots of possibilities.

I used to do more of my baking using a lot more flax meal and almond meal than I do these days.

Another thing that is really good is flaxmeal bread. I make it in little loaf pans. I like to have it spiced and it tastes kinda' like carrot cake without the cream cheese frosting. LOL

As to bathroom issues with the flax.. just have to try it and see if it has any loosening effects.
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Old 10-13-2010, 01:52 PM   #9
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Theres a lot worse things you could give your kids for breakfast than PB cookies...like poptarts, toaster strudels, fruity pebbles..you name it..
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Old 10-13-2010, 01:57 PM   #10
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I discovered my youngest likes oopsies. He likes an oopsie sausage sandwich too. He begs for them.
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Old 10-13-2010, 01:58 PM   #11
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LOL Sorry. I meant the PB cookie recipe.
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Old 10-13-2010, 02:26 PM   #12
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Wow - those sound delicious!! I don't know about the kids, but I'd eat them for breakfast.
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Old 10-13-2010, 03:25 PM   #13
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I think they would be great for breakfast.

My all time favorite is pumpkin pie with lots of whipped cream for breakfast the day after Thanksgiving. Low carb of course! I often eat the pumpkin bake recipe for breakfast.
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Old 10-13-2010, 03:30 PM   #14
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Quote:
Originally Posted by Its me - WENDALINA View Post
Recipe:
1 cup pb
1 egg
1 cup splenda (I usually only use 1/2 cup)

mix together and bake on 350.

Sometimes I can throw in cranberries or raisins or a little oats.... very easy and quite tasty! My nomination for mom of the year isnt in jeopardy or anything but this would be so easy with 4 kids and a early morning appointment
Think I could use Almond butter in these? I know that almond butter is a bit runny so I'm thinking of putting some flax or almond flour in there for "bulk".

What does everyone think, will it work?
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Old 10-13-2010, 03:35 PM   #15
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I think it would work with any nut butter. I have made similar with sunflower seed butter and macadamia nut butter. The one with macadamia nut butter is my personal favorite.
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Old 10-13-2010, 03:38 PM   #16
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Quote:
Originally Posted by beeb View Post
Think I could use Almond butter in these? I know that almond butter is a bit runny so I'm thinking of putting some flax or almond flour in there for "bulk".

What does everyone think, will it work?
I'd probably use almond flour for myself. I think they would be very tasty using the almond butter!

Oftentimes anything that is already prepared and is *grab and go* can be so helpful in eating on plan.
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Old 10-13-2010, 04:46 PM   #17
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I may be unpopular but you are shaping little ones' minds and habits and in my opinion, teaching them that something "sweet" and cookie like is a good choice for breakfast foods is not a great idea. The whole "cookie" thing to kids might be a difficult concept to grasp for them.

You could do the standard once in a while pancakes that doesn't do the same type of thing or a low carb muffin - but to me teaching them to eat a "cookie" even though it's health-ier (with that much Splenda going into a recipe for kiddos, just makes me askeered for em so I will stop short of saying it's healthy)...makes a good breakfast is not doing the proper nutritional thing for them.

not meaning to offend you. Your family is gorgeous and so healthy looking!
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Old 10-13-2010, 04:48 PM   #18
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Quote:
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I may be unpopular but you are shaping little ones' minds and habits and in my opinion, teaching them that something "sweet" and cookie like is a good choice for breakfast foods is not a great idea. The whole "cookie" thing to kids might be a difficult concept to grasp for them.
Maybe it's just semantics, but you don't have to call it a cookie, you could shape them into bars and call it a breakfast bar, I don't think it's that big of a deal though, way healthier than many of the other things you could be feeding them but that's just MHO
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Old 10-13-2010, 05:11 PM   #19
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Quote:
Originally Posted by lisaerinqt04 View Post
Maybe it's just semantics, but you don't have to call it a cookie, you could shape them into bars and call it a breakfast bar, I don't think it's that big of a deal though, way healthier than many of the other things you could be feeding them but that's just MHO
I was struggling with the cookie concept, but making them into breakfast bars (if they'll hold shape) sounds good. And you can smear them with a nut butter as well !!! Now, I reeeeeally want to try this. LOL
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Old 10-13-2010, 05:52 PM   #20
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Yes that's very true and a good point Lisa! But you still have to contend with 1/2c of Splenda in a recipe that is gonna be fed to tiny kiddos. Who probably also get it from other sources and you have to ask...do we know enough about Splenda at this point in time? I personally wouldn't take chances with my kids on it (if I had kids...) - we just still know so little about the long term effects.
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Old 10-13-2010, 06:16 PM   #21
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I'd actually be wary of giving small children Splenda-- but that's just me.
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Old 10-13-2010, 07:24 PM   #22
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I'd actually be wary of giving small children Splenda-- but that's just me.
Me too. For kids I would put sugar in instead, maybe don't use much.
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Old 10-13-2010, 07:38 PM   #23
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Quote:
Originally Posted by SoHappy View Post
For myself, I'm not into feeding little kids artificial sweeteners, so just bake with a lot less sweetener than the recipe calls for usually. (We're the guinea pigs now consuming the artificial sweeteners.. we'll see whether our bodies have problems from them in 10 or 25 or 40 years down the road.) Taste a bit of the dough and judge the sweetness/flavor for yourself. Little kids don't seem to demand a lot of sweetness which is a real nice thing to depend on. LOL
Quote:
Originally Posted by pooticus View Post
Yes that's very true and a good point Lisa! But you still have to contend with 1/2c of Splenda in a recipe that is gonna be fed to tiny kiddos. Who probably also get it from other sources and you have to ask...do we know enough about Splenda at this point in time? I personally wouldn't take chances with my kids on it (if I had kids...) - we just still know so little about the long term effects.
We both seem to agree on the point of not feeling confident about feeding developing children these artificial sweeteners at this time. I'm just not very happy about ANY of the chemicals that get added into so many of our foods these days. At least when I make it at home in my kitchen, it's just plain old fashioned recipes using plain old fashioned ingredients. LOL (Did like that rinsed caviar, like you suggested, though...)
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Old 10-13-2010, 07:47 PM   #24
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Quote:
Originally Posted by Its me - WENDALINA View Post
would the 3 ingredient peanut butter cookie count as a decent breakfast for the kids once in a while?
A decent breakfast? Short answer- no. You're looking at a half tablespoon of peanut butter, less than half a teaspoon of egg, and some chemical sweetener per "cookie". There are lots of quick to grab foods with some real nutrition available. SB quiche cups, for example.
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Old 10-13-2010, 07:56 PM   #25
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I've read honey and applesauce are good substitutes.

Anyone here know the ratios ?
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Old 10-13-2010, 10:01 PM   #26
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What about stevia? Is that acceptable and safe for kiddos? Even if I don't want it for breakfast for my little one, an occasional "safe" cookie would be nice. My daughter will be 3 at the end of November and has not been exposed to any sugar other than naturally occuring ones in the food itself, ie. a plain apple or tomato.
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Old 10-13-2010, 11:12 PM   #27
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I wouldn't do splenda either. I'd make it with sugar over splenda.
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Old 10-14-2010, 08:02 AM   #28
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I'm not big on the Splenda save for Hansen's Diet soda and Davinci's syrups. It makes me too hungry.
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Old 10-14-2010, 09:13 AM   #29
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People think honey and agave nectar are better choices for kids but the reality is these are also fructose and fructose glycosylates hemoglobin and is a prime culprit in the fatty liver epidemic we are seeing in adult and child populations in our country.

So if it were me, I would probably use unrefined regular sugar (cuz it's at least only 1/2 fructose instead of all fructose), or molasses, or sugars in whole fruits like apples chopped in a food processor, dates, plums, dried apricots, dried figs (all of these dried fruits would have to be natural, no sugar added fruits) - fruits that are still associated with their skins/pectins/and pulps - not the juices and not storebought applesauce.
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Old 10-14-2010, 09:17 AM   #30
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I'd use xylitol/erythritol or a product that marries Stevia with either one.
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