The first recipe was for Maple-Peanut Breakfast Cookies. I substituted the flour with a gluten-free mix so that my boyfriend could try them. We're both peanut butter lovers and the cookies were a great breakfast. Author Robin Asbell recommends storing the cookies in an air-tight container in the refrigerator. Despite my doubts, the cookies were crispy straight from the fridge and I didn't even warm them up before eating. They made a quick and easy breakfast (for the 2 days they lasted!).
The second recipe was for Coconut Mango Breakfast Cookies. Due to the almond butter, they have protein, add the oats and the mango, and you have a pretty balanced breakfast. These, too, were good straight from the fridge, though I like them better warm. As good as these are, they are more expensive to make (due to the coconut and dried mango). However, I do hope to make them again.
Robin uses sweeteners such as honey, maple syrup, and agave, so though the recipes are sweet, they're not too sweet and avoid granular sugar. There are a host of bookmarks marking recipes I'd like to try and after these two, I'm certain they'll be superb.
-Marika
