It has been so long since I’ve baked anything. By the time I get home from work at night, feed the kids, break up at least 10 fights, maybe clean the kitchen (who am I kidding, that doesn’t happen) and get them to bed, I’m done. As for the weekends, I’m done too, and there’s a lot of play time that happens (never enough according to the 6 year old though.) We aren’t even as busy as most families, because right now we only have 1 kid in 2 activities. I know, it will be way busier and sooner than I think. But this weekend I finally made it top on my list to bake! And I wrangled both of my kids into helping.

We decided on my recipe for Breakfast Cookies. I remember the first time I made these cookies, it was a game-changer for me as a mom. Finally, a healthy snack that my kids actually wanted to eat! It’s a constant struggle trying to balance convenience with nutrition, especially when you’re always on the go. I can’t be the only one feeling overwhelmed by the constant battle of trying to get my kids to eat healthy. It’s tough when you’re trying to do what’s best for your family, but also trying to keep everyone happy and satisfied. And let’s not even get started on trying to get my husband on board with what “healthy” actually means. But hey, we’re all in this together, right?

If you have any recipes or tips for getting kids to eat healthier, please share them with me. It takes a village, and I could use all the help I can get. In the meantime, here’s the recipe for my Breakfast Cookies. I hope your family enjoys them as much as mine does. Happy Baking! -Tonya Cherry-

Breakfast Cookies

3/4 cup full fat plain Greek Yogurt
1/4 cup butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla
2 eggs, beaten
1 1/2 cups flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
dash nutmeg
1/2 tsp. salt
1-2 cups raisins
1 cup carrots, grated
1 cup zucchini, grated & liquid squeezed out
3 cups oats

Preheat oven to 350°F. In a large bowl mix together yogurt, butter, and sugars until combined. Add vanilla and eggs, beat. In a separate bowl whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add half of the dry ingredients to the wet, and combine. Add the remaining dry ingredients and mix well. Fold in raisins, carrots, and zucchini. Stir in oats. Using a melon baller (I find this the easiest) drop scoopfuls on 2 greased baking sheets, 1 inch apart. These cookies do not spread out. Bake for 10 to 12 minutes. Makes about 68 cookies.