Blog reader Sher recently messaged me with a baking challenge of sorts. She was looking for a healthy, hearty breakfast cookie that she could feel good about giving her kids, but that they would actually, you know, eat.
Challenge accepted, my friend. This was especially timely because I’ve been in a bit of a baking slump lately. While I’ve been baking some good old standby recipes, I haven’t been feeling terribly inspired.
After playing around with a handful of ideas, I came up with these soft, chewy cookies that are just sweet enough to classify as a cookie, yet truly hold their own as a highly portable breakfast. Pair with a piece of fruit and perhaps some almond or hemp milk. I promise they will make getting out of bed easier.
Breakfast Cookies
1 cup rolled oats
1/2 cup white whole wheat flour
1/2 cup unbleached all-purpose flour (can use more WWW flour)
2 tbsp. evaporated cane juice (or other granulated sugar)
1/2 teas. cinnamon
1/2 teas. baking powder
1/4 teas. salt
2 very ripe bananas, gently mashed (you want some lumps)
1/2 cup almond butter
1/4 cup vegetable oil
2 tbsp. maple syrup or agave
1/4 teas. vanilla
1/3 cup raisins
Preheat oven to 350. Line cookie sheets with parchment.
In a small bowl, combine the oats, flours, cane juice, cinnamon, baking powder and salt. In a large bowl, combine the bananas, almond butter, vegetable oil, maple syrup and vanilla until smooth. Add the dry ingredients in batches, including the raisins in the last batch, and mix until dough comes together and the dry is incorporated.
Spoon out the dough into large, 2 tbsp. sized balls onto the parchment. Flatten slightly. Bake for 16-18 minutes, or until set and lightly brown on the edges. Let cookies cool on the sheet, on a cooling rack, for 10 minutes before transferring cookies to rack.
Makes 12 extra large cookies or 24 regular sized cookies (reduce bake time to 10-12 minutes for regular sized cookies).
*Mix it up with peanut butter and chocolate chips in place of the almond butter and raisins.*
Any other baking challenges out there?
20 Responses to cookies for breakfast!
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It’s here!
yay!!! thanks so much!! i can’t wait to try it!!!!
You’re very welcome!
Yes!!! Thank you Kris! I’ve been in a baking slump too and breakfast is the toughest meal for us to get Aiden to eat! Thank you my friend!
These look wonderful, my kids would love them! I’ll try ’em out this weekend, thanks for the recipe.
Perfect timing! Just heard that eating dessert with your breakfast is a way to lose weight, so will have to try these and see what happens.
What?! I want in on that diet! Yum!
I’ve been seriously craving things like this lately, breakfast cookies, breakfast bars, healthy muffins. I’m just going to have to curb the craving and make something this weekend. They look yummy!
Oh, those remind me of cookies I used to make and haven’t made in years… and I do have bananas that are almost just right for this. Your breakfast cookies will soon be on my breakfast menu!
These look great, Kris! Yum
Courtney
Funny, I just started making something like this for my husband. I add flax seed, wheat germ and some protein powder too. I also made a version where I replaced the bananas with pumpkin puree and added some chocolate chips, they were amazing!
Hey Emma – I like the idea of subbing pumpkin. Could you share the amount you used in place of the 2 mashed bananas? I’d like to try the pumpkin combo myself.
Thanks,
Susan
Holy Yum!
These are delicious! I made them to spec but added a couple tablespoons of flax meal.
Next time: coconut, chunky peanut butter, cranberries. YUM!
Ooh, I like your proposed flavor combo!
I brought them to a meeting yesterday & they were a huge hit!
Yay, that’s awesome!
[…] is one of those organized days and so I made Breakfast Cookies, a super-forgiving recipe that should work well for making in advance and eating during the busy […]
Made them this morning. So. Yummy. !!!
These are really great and easy to make. I made the smaller cookies and got about 40 cookies. I used peanut butter instead of almond butter and increased chocolate chips to 1/2 cup.
I froze a bag and take out a few each day to take to work.
Yum! I can’t believe I was able to resist adding chocolate chips… Next time, they go into the mix!
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