Breakfast Cookies
Bake these healthy morning treats for a great alternative to the usual granola or oatmeal. They are great for making ahead for a quick grab and go breakfast. Customize them with your favorite dried fruit and nuts combinations. Great with yogurt and some fresh fruit.
Breakfast Cookies
from http://sallysbakingaddiction.com/
FMM: These cookies had good flavor (used mixed berries, pistachios and pumpkin seeds), but they were too moist for my taste. I used apple butter and peanut butter. If I made them again, I would omit the apple butter. I got about 16 cookies.
"Apple butter (which is not the same as applesauce) gives these cookies an unbeatable flavor. You could use applesauce instead, just know that the cookies will not be as moist since apple butter is denser in texture than applesauce. Mango butter, pumpkin butter, or any fruit butter would be fine substitutes as well.
The rest of the ingredients are completely up to you! Dried cranberries, 2 Tbsp of ground flax, raisins, pumpkin seeds, sesame seeds, honey-roasted peanuts, pecans, sunflower seeds, or dried apples. Today I used dried cranberries, pumpkin seeds, golden raisins, and regular raisins. The author also loves adding chocolate chips. Keep the add-ins to about 1.5 cups."
2 cups quick oats (not whole oats)
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup almond butter, peanut butter, or sunflower seed butter
1/4 cup pure maple syrup (or honey)
1/4 cup apple butter
1 large banana, mashed (about 1/2 cup)
1/2 cup dried cranberries
1/2 cup shelled pumpkin seeds
1/2 cup raisins
1/4 cup ground flaxseed (optional)
Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.
Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough will be quite stiff.
Take 1/4 cup of dough and drop onto prepared cookie sheet. Slightly flatten the tops into desired thickness. The cookies will not spread in the oven.
Bake for 15-16 minutes or until edges are slightly brown. Allow to cool on the cookie sheets completely.Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.
Yield: 9-10 large cookies
Breakfast Cookies
from http://www.oprah.com/
2 cups walnuts (8 ounces)
1 1/2 cups old-fashioned rolled oats (6 ounces)
3/4 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1 stick unsalted butter, softened
1/2 cup dark brown sugar
2 Tbsp. ground flaxseed meal
1 1/2 tsp. finely grated orange zest (from 1 orange)
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 cup plain, low-fat yogurt
1 large egg
1 1/2 cups dates (8 ounces), pitted and chopped
Preheat oven to 375°. Line 2 baking sheets with parchment paper. On a separate baking sheet, toast walnuts until golden, about 8 minutes. Let cool, then coarsely chop. Set aside.
In a medium bowl, combine oats, flour, baking powder, and baking soda. In the bowl of an electric mixer fitted with a paddle attachment, beat butter, sugar, flaxseed, zest, salt, and cinnamon until creamy. Add yogurt and egg and beat to combine. Add oat mixture and beat to combine. Fold in dates and reserved walnuts.
Mound dough in 1/4-cup scoops on prepared baking sheets. Bake until golden, switching the positions of the pans halfway through, 18 to 20 minutes. Let cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.
Makes 16 cookies
Apple & Raisin Oaty Breakfast Cookies
from http://www.coconutandberries.com/
1 c unsweetened apple purée
1/3 c almond butter
3 tbsp maple syrup
1 tsp vanilla extract
2 c rolled oats (+ more to decorate)
1/2 tsp cinnamon
large pinch of salt (omit if your almond butter is salted)
1/2 c almond meal (scant 1c almonds ground in a food processor or spice grinder until a fine meal)
2/3 c raisins (or substitute other dried fruit/nuts)
Preheat oven to 180C/350F. Line a baking sheet with parchment paper.
In a small bowl, stir apple purée, almond butter, maple syrup and vanilla extract until smooth. In a large bowl, combine oats, cinnamon, salt, almond meal and raisins.
Add wet to dry and stir well so everything is coated.
Using a cookie scoop or 1/4 cup measuring cup, scoop batter onto prepared baking sheet. Flatten slightly with moistened fingers and sprinkle with dry oats to decorate.
Bake for 25-30 minutes, or until lightly browned. Allow to cool before removing from baking sheet
Yield: 12 Cookies
Breakfast Cookies
from http://www.momables.com/
1/2 cup mashed banana (about 1 large)
1/2 cup natural peanut butter (or non peanut)
1/2 cup honey [cut back by half, or to 1/3 cup?]
2 tsp vanilla
1 cup rolled oats
1/4 cup whole wheat flour
1/4 cup ground flax seed (or an add'l ¼ c flour)
1/4 cup nonfat milk powder or vanilla protein powder (+2 TB of water if dough is too thick)
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 cup dried cranberries or raisins
[nuts]
Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
In a large bowl, stir together banana, peanut butter, honey, and vanilla.
In a small bowl, combine oats, flour, ground flax, milk powder, cinnamon, and baking soda.
Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
Using a 1/4-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
Yield: 12 cookie monster sized cookies
Breakfast Cookies
from Shauna Niequist's Bread & Wine
3 large ripe bananas, well mashed (about 1 1/2 C)
1/4 C coconut oil warmed to a liquid (you can also substitute olive oil)
1 t vanilla
1 C rolled oats
2/3 C almond meal
1/2 t baking powder
2/3 C shredded coconut
1/2 C chopped walnuts
1/4 C chocolate chips [raisins, dried blueberries, etc.]
In a large bowl, mash the bananas with a fork, then add in coconut oil and vanilla.
Add the oats, almond meal, salt, and baking powder, and stir until combined. Add the coconut, walnuts, and chocolate chips, and stir again.
Form the dough into 12 balls on a parchment-lined baking sheet and flatten them a little bit. Bake at 350 degrees for 14 to 16 minutes.
Serves 12
Breakfast Cookies
Recipe courtesy of Ellie Krieger
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food [can sub mashed bananas or applesauce]
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.
Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.
Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.
Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
Yield: 12 cookies, serving size 1 cookie
