Lately I’ve been exploring ways I can improve the nutritional goodness of what I cook for my family. I’m trying to get rid of (or at least greatly reduce) refined sugars, flour and grains and get more whole foods in our diet. You might think this idea might not go along with preparedness cooking, but so far in my journey I’ve found many recipes to prove in fact, that it’s quite possible to have your food storage “cake” (or in this case your “cookie”) and eat it too!
This recipe was shared with me by Amy Grady from At My Kitchen Table. I had the pleasure of attending a live cooking class she offered recently where these cookies were shared and I loved them! The recipe isn’t found on her blog, but as it came from her I want to give her the shout out as well as let you know where to look for other great wholesome recipes. Since then, I’ve made them twice myself and everyone’s loved them, so I’m calling the recipe a keeper.
You can PRINT the recipe here –> Breakfast Cookies Recipe.
This printable recipe is the original recipe page I received from Amy and scanned for you. Very kindly, she gave me permission to share it with you here. Continue reading and you’ll see how I tested out these cookies using powdered dehydrated eggs and how I baked them in my Sun Oven! Read more