Dessert

Mom to the Screaming Masses Breakfast Cookies is for Dessert.

Mom to the Screaming Masses Breakfast Cookies takes 15 minutes to prepare.

Mom to the Screaming Masses Breakfast Cookies takes 20 minutes to cook.

Mom to the Screaming Masses Breakfast Cookies makes 43 servings.

The ingredients for Mom to the Screaming Masses Breakfast Cookies are:

1/2 cup butter (I used coconut oil)
3/4 cup brown sugar (lacking that, I used granulated)
1/2 cup applesauce
2 eggs
2/3 cup raisins
2/3 cup craisins
1 cup sliced almonds
2 large carrots, grated
1 apple chopped
2 cups flour (can use half wheat flour)
1-2 cups oats, depending on moisture
1 tsp vanilla
1 tsp baking powder
1/4 tsp baking soda

Here is how you make Mom to the Screaming Masses Breakfast Cookies:

In a large bowl, combine carrots, apples, dried fruit, and almonds. Set aside. In a mixer, cream butter or coconut oil with sugar. Add in eggs and vanilla. Scrape bowl and stir in flour, baking soda, and baking powder. Turn off mixer and fold fruit in by hand. Add 1 cup of oats, judge mixture. If dry, continue adding up to 1 more cup of oats until it appears like a normal cookie dough. Refrigerate one hour (at least). Using wet hands, roll into balls on a cookie sheet. Bake at 350 F for about 20 min until slightly browned and fully set. Cookies will not spread much. Enjoy. Nutrition info is per cookie, my batch made 43. 2-3 cookies is a serving.Number of Servings: 43Recipe submitted by SparkPeople user ALFORSTER.

The nutritional information for Mom to the Screaming Masses Breakfast Cookies is:

• Servings Per Recipe: 43
• Amount Per Serving
• Calories: 103.3

• Total Fat: 4.2 g
• Cholesterol: 9.9 mg
• Sodium: 63.1 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 1.2 g
• Protein: 2.1 g