Which is why every mommy needs to eat Happy Mommy cookies.
Okay, so I actually named them "Happy Mommy" cookies because they are literally loaded with healthy-for-you stuff, and you could probably trick an unwary toddler (or grampa! as we've so discovered) into eating a "cookie" for breakfast. So they would make a mommy happy! And... they're just so yummy. They really turn out like muffin tops, which makes my family happy anyway, because apparently a muffin is too much or too difficult to eat... but who doesn't like just muffin tops?
Did I tell you? The last time I made some peanut butter granola bars and froze them, I ate half of one. My dad and sister ate the rest. So much for making food I could have for snacks... :)
Happy Mommy Cookies
1/3 c old fashioned rolled oats
1 2/3 c all purpose flour
1/3 c whole wheat flour
1/3 c raw unsalted sunflower seeds
1/3 c raw desiccated coconut or 1/2 c raw flaked coconut
1 tsp baking soda
1/2 tsp baking powder
2/3 c packed light brown sugar
2 large eggs
zest of one whole orange
juice of one whole orange
1/2 c (1 stick) unsalted butter
1 large very ripe banana, mashed
2 large carrots, peeled and finely grated
1. preheat oven to 350*. in a medium bowl, melt butter, stir together with orange zest, orange juice, mashed banana, carrots, eggs, and brown sugar until smooth and completely combined. add coconut and sunflower seeds.
2. in another bowl, whisk together flours, oats, baking soda, and baking powder. add to wet mixture and stir until completely combined.
3. take 2 tbsp of dough and roll into a ball with your hands, place on a parchment lined cookie sheet, no less than 2" away from the next ball- they will spread out!
4. bake for 14-16 mins or until the bottoms are brown and tops are golden. let cool (or not!) before eating.
to freeze: wrap each cooled cookie in a double layer of plastic wrap and place wrapped cookies in a gallon, double-zip bag. they will keep for about a month like this... unless they get eaten!
Okay, so I actually named them "Happy Mommy" cookies because they are literally loaded with healthy-for-you stuff, and you could probably trick an unwary toddler (or grampa! as we've so discovered) into eating a "cookie" for breakfast. So they would make a mommy happy! And... they're just so yummy. They really turn out like muffin tops, which makes my family happy anyway, because apparently a muffin is too much or too difficult to eat... but who doesn't like just muffin tops?
Did I tell you? The last time I made some peanut butter granola bars and froze them, I ate half of one. My dad and sister ate the rest. So much for making food I could have for snacks... :)
Happy Mommy Cookies
1/3 c old fashioned rolled oats
1 2/3 c all purpose flour
1/3 c whole wheat flour
1/3 c raw unsalted sunflower seeds
1/3 c raw desiccated coconut or 1/2 c raw flaked coconut
1 tsp baking soda
1/2 tsp baking powder
2/3 c packed light brown sugar
2 large eggs
zest of one whole orange
juice of one whole orange
1/2 c (1 stick) unsalted butter
1 large very ripe banana, mashed
2 large carrots, peeled and finely grated
1. preheat oven to 350*. in a medium bowl, melt butter, stir together with orange zest, orange juice, mashed banana, carrots, eggs, and brown sugar until smooth and completely combined. add coconut and sunflower seeds.
2. in another bowl, whisk together flours, oats, baking soda, and baking powder. add to wet mixture and stir until completely combined.
3. take 2 tbsp of dough and roll into a ball with your hands, place on a parchment lined cookie sheet, no less than 2" away from the next ball- they will spread out!
4. bake for 14-16 mins or until the bottoms are brown and tops are golden. let cool (or not!) before eating.
to freeze: wrap each cooled cookie in a double layer of plastic wrap and place wrapped cookies in a gallon, double-zip bag. they will keep for about a month like this... unless they get eaten!
