Sabbath Breakfast Cookies

Did you know that you can make your own breakfast bars or cookies as I like to call them? Store bought cereal and breakfast bars are very expensive, full of garbage and unhealthy for us for the most part. And one serving is not enough to fill up an adult nor a growing child. 

I prepare our Sabbath meals ahead of time and the easiest breakfast for the Sabbath are these breakfast cookies. I have been making these wonderful breakfast cookies for quite some time now. They are a tasty, filling and easy to prepare in advance breakfast. I have made many different versions using the same basic recipe with different nuts and dried fruits. 

Pumpkin Seed Date Oatmeal Breakfast Cookies

3/4 C Packed Brown Sugar

1/2 C Sugar

1/2 C butter, plus 6 Tbs butter or 3/4 C Shortening

2 Eggs

1 Tsp Vanilla

3 C Oatmeal

1 1/2 C All-Purpose Flour

1 Heaping Tsp Cinnamon

1/2 Tsp Salt

1 Tsp Baking Soda

1 C Chopped Dates

1 C Pumpkin Seeds

Cream together butter and sugars. Add eggs and vanilla. Mix well. Combine flour, baking soda, salt and cinnamon in a separate bowl and mix well. Add flour mixture to butter mixture and mix well. Add oats, pumpkin seeds and dates. Mix until well combined. Drop dough with a spoon (About the size of a small egg) onto a baking sheet with a baking mat or parchment paper two inches apart. Bake in a pre-heated oven at 350 degrees for 8-10 minutes until lightly browned. Remove from baking sheet and let cool on a wire rack. Store in a covered dish. 

Notes:

Add your favorite dried fruits or nut combination. Just plain works too.

Use applesauce in place of the butter for a lower calorie breakfast.

Use coconut oil and egg replacer for a vegan version.

Use other types of sugars, such as date sugar or honey.

Use gluten free flour instead of all-purpose flour for a gluten free version.

This recipe makes 36 breakfast cookies. I only baked 24 and froze the rest of the dough.

Shabbat Shalom,

Mrs. Smith