Happy Wednesday everyone! We are well into October with Halloween coming up right around the corner! Hard to believe it, right? My girls have their costumes all picked out and they are going to be super cute. I am probably going to dress up again this year, even though I got a bunch of funny look as the ONLY adult wearing a costume last year at Whole Foods:
I was flipping through recipes and found this lovely post by Robyn at sweetish.co. I love the idea of living your best life and it really inspired me to think about what that looks like for me/us. The breakfast cookies looked amazing too and we made them a couple of days ago with some minor tweaks. They are barely sweet and delicious as a morning meal with milk or coffee. These would be great to take along on a plane for a healthy pick-me-up.
We are not eating apples right now so I swapped out the applesauce for homemade pear sauce (I put in the recipe below, in case you want to make some for yourself since pears are in season). We also left out the maple syrup (didn’t miss it), walnuts, and chocolate chips. I would highly recommend using the chocolate chips – it would take these over the top! We are just avoiding it right now.
- ¾ cup oat flour (we only needed a half cup)
- 2 cups gluten-free (or regular) oats
- ¼ teaspoon baking soda
- 2 tablespoons ground flax seed
- ½ teaspoon fine grain salt
- ¼ cup + 2 tablespoons unsweetened pear sauce (recipe to follow)
- ¼ cup + 1 tablespoon coconut sugar
- 1 tablespoon maple syrup (optional)
- ½ cup / 150g peanut butter or almond butter (salted or unsalted, we used salted PB)
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
- ½ cup dried cherries
- ⅓ cup walnuts, chopped – we omitted
- 1 cup dark chocolate chocolate chips (optional)
- preheat oven to 350 degrees F and line a cookie sheet with parchment paper or use a silpat.
- Measure all of your dry ingredients (oat flour, oats, salt, soda + flax) and put them in a bowl and mix.
- Beat the butter, sugar and peanut butter until well mixed with an electric mixer.
- Mix in pear sauce and vanilla.
- Combine the wet ingredients with the dry mixture. Mix well until moistened throughout. Add in the add-ins that you are using (we used only the dried cherries). If you find that the mixture is too dry, add a couple of tablespoons of the milk of your choice to wet it.
- Form balls and press down to flatten on cookie sheet.
- Bake for 12-15 min – these are best a little underdone so they retain their moistness.
- Dunk and enjoy! Yum!
1-2 tsp of ghee
- Dice pears finely, discarding cores. It is fine to leave the skin on.
- Place in a medium saucepan and add water until just covered. Cook on medium-high for a few minutes until pears are soft (this will vary based on the type of pear you are using, bosc pears are firmer and so take more like 5-7 min to cook, softer varieties will only take 3-4 min to cook through).
- Drain off the excess water.
- Blend the pears using a bullet blender or a food processor with the ghee until smooth. The ghee really enhances the flavor and I find that my kids love to eat this sauce with a spoon!
- Eat and enjoy or store in the refrigerator for up to 3 days.