Lifestyle Uncategorized

Healthy Peanut Butter Pumpkin Spice Breakfast Cookies

You’re probably reading the title and completely doubting the healthy part right now, aren’t you? Well you should stop doubting me and start believing in me!
Or, more accurately, you need to trust and believe in Melissa from My Whole Food Life. She came up with the original recipe for healthy peanut butter banana breakfast cookies, but since I can’t stand bananas I made adjustments. Plus, I always make my own adjustments to every recipe I make because that’s how I roll. You can find the original recipe here. It is free of gluten, dairy, and hydrogenated oils and full of protein and fiber!

Ingredients:
1 cup spelt flour
1 1/2 cups rolled oats (if you are very gluten sensitive, make sure they are gluten-free)
1/2 can of pumpkin
1/3 cup peanut butter (to make sure it does not contain hydrogenated oils, make sure it is all natural – peanut oil is hydrogenated)
1/4 cup pure maple sugar
1/4 cup unsweetened applesauce
1 tsp cinnamon
dash of nutmeg
4 tbsp almond milk
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
Directions:
1. Preheat oven to 350 F.
2. Mix dry ingredients in one bowl and wet in another. Since I store my peanut butter in the fridge, I had to heat mine up over the stove so it could be mixed.
3. Stir them together and spoon ’em onto baking sheets. My baking sheets are non-stick, but if yours aren’t or they a history of things sticking, then you will need to line or grease them.
4. Bake for 12-17 minutes. For me, I baked them for 15.
Notes: According to Melissa, if you wish, you can use whole wheat flour and it will work and the dough will not be all that sticky. Obviously I didn’t try that since I can’t eat whole wheat flour!
Questions:
What makes this healthy? 
A couple of different things. All-natural peanut butter is one, since it does not include hydrogenated oils and sugar, and less salt (keep in mind that the calorie/fat different is very little between the two). Another reason is this recipe does not call for white flour, or any wheat flour at all. Even if you do replace the spelt for whole wheat it is healthier than being made with white wheat flour. Oh, and maple sugar and unsweetened applesauce instead of sugar and butter is SO much better for you!
Will it actually taste good?
Yes, I swear! I don’t believe in eating things that don’t taste good. If I make something and don’t like the taste, I won’t eat it. Not only did I eat and enjoy these, but they were also boy-approved and roommate-approved. Also, Melissa comes up with the best tasting recipes. 
Did I mention that I love her website? If you are vegan or have food allergies/sensitivities or just want to eat healthier, be sure to check My Whole Food Life out. 

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1 Comment

  • Reply Victoria Meyers

    these look really yummy, but just an FYI, you might want to take off the "gluten free" tag, because spelt flour is very much NOT gluten free.

    October 24, 2013 at 7:04 pm
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