Mother's Day is just a couple days away. And a classic Mother's Day gift is breakfast in bed. I mean c'mon. So, this Mother's Day will be even better for you with the idea of Breakfast in Bed Cookies!
Recipe by Mimi Council.
Breakfast in Bed Cookies
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic light brown sugar
57 grams (1/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs
2 tablespoons organic milk
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon organic cinnamon
1 ounce organic freeze dried strawberries
71 grams (1/2 cup) organic whole almonds with their skins, roughly chopped
19 grams (1/2 cup) Kashi Organic Berry Super Loops
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs and milk and mix to combine.
Add the flour, baking soda, sea salt, and cinnamon in that order. Mix on low until combined, and then add in the freeze dried strawberries, chopped almonds, and cereal. Mix on low until combined.
Using your hands, roll the dough into 24 balls and place on the prepared cookie sheets, flatten them slightly so they are about 2-inches in diameter. Space them at least 1-inch apart.
Bake for 11 to 13 minutes or until puffed and set in the middle. Allow to cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
Gluten Free - Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend. And use gluten free cereal.
High Altitude - Bake at 375°F for 8 to 10 minutes or until puffed and set in the middle.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!