I’m still sick, and coughing enough that I don’t want to exacerbate it by running. I’m a little surprised by how much I miss it, and how much I look forward to getting back out there. The other night, I even dreamed I was running – and I can tell you, my running style was perfect!
Until I get my running shoes back on, here’s another recipe I tested:
Honey nut breakfast cookies
I found the recipe here on My Whole Food Life. I did make some changes to it, though: I used all-purpose flour instead of almond flour, reduced-fat milk (1.5%) instead of non-dairy milk, and vanilla from one vanilla pod because it wasn’t specified what kind of vanilla was used. I didn’t add raisins.
The whole process was very easy, and here’s the finished product:
I kind of expected the breakfast cookies to be a little crunchy on top but they were soft. Once I got used to the softness, I really liked them. They taste very much like peanut butter and not much else – next time, I’m thinking of adding some chopped cranberries. The tartness would work well with the sweetness, I think.
I also tried calculating the nutritional value, as best I could with the changes I made. If you make 15 breakfast cookies from this recipe, you get these values per 1 cookie serving:
- Calories: 130
- Carbs: 19
- Fat: 5
- Protein: 4
- Sodium: 132
- Sugar: 7
Since I don’t know enough about this, I asked a nutritionist what to make of the numbers; she said that one breakfast cookie is a snack if you want to lose weight. So take what you want from that 🙂
FYI, the honey nut breakfast cookies kept for a little over a week in an air-tight cookie jar.
Have you tried this recipe, or are you going to? Please leave a comment and tell me what you think.
Until next time, take care!
The Wannabe Happy Camper.