Wicked Good, No Guilt, Kid Loving, Whole Grain Breakfast Cookies

Since I have gone back to work Ron is having to step up and be Mr. Mom on those days. He is really doing a great job. However, he does hate to cook. His idea of nutrition and mine are very different. He will give the kids meals based on it's ability to get them to stop saying "I'm hungry." I offered to give him some suggestions to make it easier to decide and I even have stuff in the fridge and freezer that would be easy to get together quickly. I had another idea this morning. What if I made something healthy that the kids would like so much they would ask for it and there would be no preparation or planning necessary? Breakfast cookies! I just whipped these up with the girls and the second batch is already in the oven. Rori who usually senses when something might be good for her and then will subsequently reject, it has already asked for seconds, as has Sage. Even Justus could eat these. They are whole grain and have no refined sugar. Of course they are gluten and dairy free, as always. These are downright healthy, guilt free "cookies".

Breakfast Cookies

Dry Ingredients:

1/2 cup amaranth flour

1/2 cup quinoa flour

1/2 millet flour

1/2 cup buckwheat flour

1/2 cup teff flour

1/2 cup tapioca flour

1/2 cup teff seeds

1/3 cup sesame seeds

1/3 cup flax seeds

1 tsp xanthan gum

1 tsp baking soda

2 tsp baking powder

1 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

Wet Ingredients:

2 eggs

3 very ripe mashed bananas

1/2 cup apple sauce

1/2 cup vegetable oil

1/2 cup brown rice syrup

1/3 cup honey

1 TBS vanilla

optional

1 cup chocolate chips

1. Combine all dry ingredients

2. Combine all wet ingredients

3. Mix all together and add chocolate chips if you wish. (Difficult stuff, hey!)

4. The dough is very thick and muffin like. Scoop large tablespoon balls onto parchment lined baking sheets. Bake for 13 minutes at 350 degrees or until the edges are starting to brown.