And one of the kitchen treats I was spoiled with this weekend by my Mom were these scrumptious Maple-Peanut Breakfast Cookies. Cookies for breakfast?? ...
... Well, sure! ... when they're chock full of good-for-you-stuff, why not?
And these cookies are indeed chock full of good-for-you-stuff. And great maple flavor. Oh, how I love maple. A lot of times when you mix peanut butter and maple syrup in baked goods, the peanut butter flavor totally takes over, drowning out the maple. Not in these cookies. Somehow in these cookies, both flavors shine through in a tasty complimenting kinda way.
And since they're not overly sweet, they'd make a wonderful any-time snack, too. I don't think they need to be relegated to just breakfast at all.
Now, I just had to share that I had a helper during the photo shoot for these cookies. Mmm, hmmm ... here he is! ...
That's my parents' dog, Max. He's a sweet little Yorkie ... and totally wanted to be involved in my photo shoot, barking at the camera each time I'd snap a picture and running between my feet. So I decided he needed to be in his own picture. He's lookin' kinda scruffy in this shot ... apparently he hadn't been to see his stylist before his blog-debut photo shoot ... but I think he's cute none-the-less!
Despite being so cute, he didn't get any cookies for his breakfast.
But you can. So, sure ... go ahead! Whip these up and have cookies for breakfast.
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Maple-Peanut Breakfast Cookies
Source: Adapted from Sweet and Easy Vegan, as published by Get This! weekly newspaper
- 2 T. ground flax seeds
- 1/4 c. milk
- 2 c. all-purpose flour (or 1 c. all-purpose flour & 1 c. white whole wheat flour)
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 c. pure maple syrup (I use Vermont Grade B)
- 1/4 c. canola oil
- 1/4 c. creamy peanut butter
- 1/2 tsp. vanilla extract
- 1 c. honey-roasted peanuts, coarsely chopped
- Line 2 baking sheets with parchment paper and lightly spray parchment paper with nonstick cooking spray. Set aside.
- In a small bowl, whisk the ground flax seeds with the milk and allow to stand for 5 minutes.
- In a large bowl, combine the flour, baking soda, and salt; whisk until well mixed.
- In a medium bowl, combine the maple syrup, canola oil, peanut butter, and vanilla. Stir vigorously until thoroughly blended. Add the flax seed and milk mixture; stir until well combined.
- Pour the wet mixture into the flour mixture, add the chopped peanuts, and mix well.
- Using a tablespoon, drop dough onto the prepared baking sheets, using about 2 tablespoons of dough per cookie and leaving about 2 inches of space between them.
- Bake at 350 degrees for 16 minutes, until firm to the touch and lightly browned on the edges. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 2 dozen cookies.
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