Womans World Breakfast Cookie Bar Recipes

BREAKFAST COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
• Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
• Eat and feel guiltless, because there's no chocolate in this cookie!

HEALTHY OATMEAL COOKIE BARS (VEGAN AND GLUTEN-FREE!)

Steps:

• Preheat the oven to 180C/350F. Line an 8 x 8-inch square pan with parchment paper, reserving 1-2 inches of parchment paper over the sides, for easily removal.
• In a large mixing bowl, add all your ingredients, except for the chocolate chips, and mix well. Using a rubber spatula, fold through the chocolate chips, reserving a few to top the cookie bars with.
• Transfer the batter into the lined pan, adding extra chocolate chips on top. Bake for 15-17 minutes, or until just beginning to go golden around the pan.
• Remove from the oven and let sit for 10 minutes, before transferring to a wire rack to cool completely.

HEALTHY BREAKFAST COOKIES

Steps:

• Preheat the oven to 325°F. Line a baking sheet with parchment paper or a Silpat.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt and cinnamon.
• Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.)
• Bake the cookies for 14 to 16 minutes until they're golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
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BEST EVER BREAKFAST COOKIES

Steps:

• Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
• In a large bowl, mix together the mashed banana, the egg, maple syrup (1/4 cup), salt (1/2 teaspoon), cinnamon (1/2 teaspoon), and peanut butter (1/4 cup) until very well blended, using an electric mixer or by vigorously whisking.
• Add the whole wheat flour (1/4 cup) and stir to combine.
• Add the oats (1 cup), nuts/seeds (3/4 cup), and dried fruit (3/4 cup). Stir together.
• Using a large cookie scoop (or 1/4 cup measuring cup), scoop out the mixture onto the prepared baking sheet. Press down on the top of the scoops to flatten them out, as they will not spread out during baking. I pressed the sides in as well, almost like I was forming a burger patty.
• Bake for 20 minutes at 350 degrees, or until slightly golden brown on the edges.

WOMAN'S WORLD BREAKFAST COOKIE BAR

Steps:

• Mix all ingredients except egg whites and flour and soda together in a large bowl.
• Sift the flour and soda together and add to the bowl.
• Beat the egg whites foamy and stir in well.
• It will take quite an effort to mix it all together well.
• Put into a parchment lined jelly roll pan and pat down as evenly as possible.
• Keep your hands moistened while you do this.
• (STICKY) Bake at 350 F for about 30 minutes, although you can check it at 25 minutes.
• Cut into 18-24 bars as you wish.
• Keeps well wrapped and refrigerated.
• I have not tried to keep them outside of the fridge, nor in the freezer.