I never thought I would consider giving my kids cookies for breakfast! That is however, before I developed my version of the perfect breakfast cookie, which is nutritious, filling and delicious. Â It’s great for mornings when you just don’t have the time.
There are many days when I am rushing through the morning with my kids, wondering if I’ll ever make it out the door on time. Â I typically eat a few almonds before my workout every morning, with the intention of having a proper breakfast when I get back. Â However, with all the morning tasks, the ONE thing I often don’t get around to (although arguably one of the most important) is my own breakfast. Â I am usually starving soon after I get out of the house, especially after a tough workout.
These breakfast cookies are a life-saver! I initially developed the recipe with the intention of giving them to my kids if we we are ever late in the morning, or on travel, but I found them to be much more useful. Â I never skip breakfast when I have them on hand. Â I just pop them in the microwave for a few seconds and take them with me. It’s like eating dessert for breakfast, without the guilt! My kids and I love them so much that I can easily use them as a typical cookie (which is secretly very nutritious). Even my sugar-loving husband enjoyed a few of them!
When developing this recipe, I tried to keep the flavors and ingredients similar to our morning oatmal, which I usually make with fruit and cinnamon. Â Although I’ve only tried this recipe with blueberries, you can easily replace them with other fruit such as strawberries.
Serve these healthy cookies for breakfast, as a snack, dessert, or an addition to your toddler’s lunch. Â They are delicious and have helped fuel my body in the morning for the rest of the day.
Two years ago: Apple, Gorgonzola Cheese, and Walnut Spinach Salad (gluten-free, contains dairy)
Three years ago: Baked Shell Pasta with Cherry Tomatoes (gluten-free option, contains dairy)
Five years ago: Green Curry with Corn (vegan, gluten-free)
Serves 1 cookie
Save Recipe5 based on 1 review(s)
Ingredients:
- 1 1/4 cups + 1 1/3 cups rolled oats, divided ( gluten-free: make sure they are certified gluten-free oats)
- 1/2 teasp baking soda
- 1/4 teasp salt
- 2 tbsp ground flaxseed
- 1/4 cup unsweetened applesauce
- 1 cup mashed ripe bananas, measured after mashing
- 3 tbsp coconut oil
- 3/4 cup blueberries, pre-frozen if possible (see notes below)
- 1/4 cup maple syrup
- 1/2 teasp vanilla extract
- 1/2 teasp ground cinnamon
Directions:
- Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.
- To make oat flour: add 1 1/3 cup rolled oats to a food processor and process for 3-4 minutes until very fine.
- In a large bow, combine and mix the oat flour, rolled oats, baking soda, salt, flaxseed, and cinnamon.
- Add applesauce, mashed bananas, coconut oil, maple syrup, and vanilla extract. Mix until just combined.
- Carefully fold in the frozen blueberries and let the batter sit for about 10 minutes (see notes below).
- Using a cookie scoop , scoop the dough and release onto the line baking sheet. Space them about 1-2 in. apart. Then using two fingers, gently press down to flatten sightly (the cookies will not spread as they bake).
- Bake for about 13 minutes, or until the cookies are golden brown around the edges and bottom, and the top is set.
- Cool completely on a cooking rack. Store then in an airtight container and refrigerate for up to 4-5 days. These cookies taste great at room temperature or warmed in the microwave for a few seconds.
Notes:
For best results, use pre-frozen fruit when making these cookies so that the fruit does not break up and the juices do not fold into the batter.
- If you are using frozen fruit, don't thaw it out before you mix it into the batter.
- If you are using fresh blueberries, be sure to gently fold them into the batter to avoid them from breaking up as much as possible.
Nutritional Information Per Serving: 90 Calories, 3.4g Fat (2.0g Saturated), 68.1mg Sodium, 14.9g Total Carbs, 1.9g Fiber, 5.7g Sugar, 1.8g Protein
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