tSometimes you want cookies for breakfast. And that should be ok. I mean, we are all adults, right? We can make adult-type decisions that include eating ridiculous and unhealthy things for breakfast. And then the adult part of our brain kicks in and reminds us that cookies probably aren't the most nutritious choice for one of the most important meals of the day.
Joel has been asking me to make him some for months - he gets up at 3:30 every morning to go to work, doesn't want to get up even earlier to take the time to make and eat breakfast. The cafeteria at the hospital does serve breakfast, but there isn't a lot to choose from at 4 in the morning, and most of what they have anyway are things like biscuits and gravy and eggs with bacon. Delicious, yes, but not exactly what you should eat for breakfast every morning. I've been trying to find a good breakfast that he can grab and eat in the car on his way to work, and we both thought that breakfast cookies would be the way to go!
The hard part about breakfast cookies is that so many people throw some peanut butter and oats into a cookie and call it "breakfast". We wanted something that was mostly healthy and packed full of protein! I've been looking at recipes for a while now, but just haven't been too thrilled with what I have found. This recipe looked to be a good place to start, though, so we decided to dive right in. They were super simple to throw together, and packed with delicious things like dried fruit, oats, peanut butter, and pumpkin seeds. They turned out to be pretty tasty, too! I really liked the pumpkin seeds in them, and they pretty much tasted like a peanut butter cookie with lots of fun extras thrown in! Joel said they were good, and easy to eat on his way to work, but didn't last too long before he was hungry again. Cookies just don't make a good meal. :) Ladybug, however, thought cookies for breakfast was the best thing ever.
Prep Time: 15 minutes
Cook Time: 17 minutes
Keywords: bake breakfast snack
Ingredients (1 dozen)
- 1/4 cup melted coconut oil
- 1/2 cup peanut butter
- 1/4 cup brown sugar
- 2 tsp pure vanilla extract
- 5 TBSP ground flax seeds
- 6 TBSP water
- 1 1/4 cup flour or multi-grain cereal mix
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2-3 cups oats
- 1/2 cup unsalted pumpkin seeds
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
Preheat oven to 350F.
In a small bowl, mix together the flax seed and water and set aside.
In a large mixing bowl, mix together the oil, brown sugar, peanut butter, and vanilla until light and fluffy.
In the big mixing bowl (with the wet ingredients) add the flax seed mixture, the cinnamon, salt, baking soda, and flour. Mix until just combined.
Stir in the oats, dried fruit, and seeds.
Line a baking sheet with a silpat mat or parchment paper and drop the dough onto the cookie sheet in either 2 Tablespoonfuls (for small cookies) or in 1/3 cup scoops (for large cookies).
Bake for 10 minutes (small cookies) or 17 minutes (large cookies).
Let stand for 3 minutes on the cookie sheet before removing.
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