Serve your next breakfast with a sweet surprise -- a cookie! Cooked apples, peanut butter and oats, make this healthy breakfast recipe a family favorite!
My kids have smart mouths.
They can be sassy, strong willed, argumentative... and sometimes, downright laugh out loud funny and clever. If you ever met me, you *may* be guessing where they get that from. It's totally possible my first grade yearbook title as "Little Miss Answer For Everything" survived to this next generation.
There are times when those smart mouths get them into big trouble. And there are times when their smart mouths are just, well, smart. My littlest guy is probably the one most blessed and cursed with this trait. The world around him is a constant source of observation. At lunch the other day he informed all of us that "to be truly symetrical you'd need to wear a watch on both hands."
How do you argue with that kind of logic from a Kindergartener? Useless knowledge, yes? But wrong, not really.
Recently, a familiar saying has emerged among that they use to combat any answer I give that they don't agree with. You've heard it... "Potayto, Potahto. What's the difference?"
On good days, it makes me laugh. On bad days, it reminds me that we have a long way to go in embracing manners and respectful dialog. <--- Such is the life of a parent.
But I was reminded of their favorite phrase when I developed these Apple Peanut Butter Breakfast Cookies
Are they a dessert? Or are they breakfast?
Potayto, Potahto. What's the difference? They're yummy. Chock full of good things and not too sweet. And they're a kid-friendly way to turn breakfast into a sweet suprise by enjoying a cookie to start the day. Gotta have plenty of fuel for those smart observations, ya know?
One note about the recipe below. You'll notice that I've called for "fried apples." Don't be alarmed. This, too, is a place where name doesn't really matter. Fried apples (or at least the version I used) are simply sweetened, cooked apples. They're not quite as sweet as pie filling, but a bit sweeter (and chunkier of course) than natural applesauce. If you can't easily find them in your supermarket, I'd recommend preparing a big batch of cooked apples via the recipe link below and using some for these cookies. Or, you could always rehydrate dried apples. Just be sure to sweeten them up a bit and ensure they're fairly thick. Enjoy!
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Apple Peanut Butter Breakfast Cookies
Makes 16 cookies
- 1 cup "fried" (cooked) apples*
- 1 large egg
- 1 teaspoon baking powder
- 1 cup dry oats
- 1/2 cup peanut butter
- Melted white chocolate or homemade cream cheese icing (optional)
- Preheat oven to 375 degrees F.
- Combine all ingredients in bowl of a food processor; pulse 10 to 15 times or until blended (but not too smooth).
- Spoon dough out by heaping tablespoons onto lined baking sheet.
- Bake 15 minutes or until set. Remove from oven and cool on pan 5 minutes. Transfer to cooling rack; drizzle with white chocolate or icing, if desired.
*I used canned "fried apples" from ALDI (which are actually not fried at all. They're a canned version of cooked apples). You could also substitute with homemade cooked apples like these Cinnamon Stewed Apples from CookingLight.com