Weekday mornings can be a bit hectic at our house. We seem to always be short on time, but I am definitely one of those people who needs a few precious minutes for coffee and something to eat. Or else. To put it nicely, without them, I’m not exactly a joy to be around in the morning. My husband will gladly verify that fact. So I’m always trying to come up with easy ideas to keep things interesting. Because no one wants a boring breakfast!
So these Breakfast Cookies have quickly become a go-to option. You can whip up a batch whenever you have time so they’re ready to go during the week. All you need are two bowls and a wooden spoon or spatula. No need to get out the mixer or anything fancy. They keep well for several days in a sealed container at room temperature, or freeze them and then just pop one in the microwave whenever you need one.
And now for the fun part! There are so many options for the dried fruit and nut mix-ins. The possibilities for building your own mix and match breakfast cookies are endless — so play around with the recipe until you’ve got the perfect formula for you! Here are a few of our favorite combinations:
These cookies are kind of like a cross between a muffin and a chewy oatmeal cookie, but they’re packed full of good-for-you ingredients, like oats, flaxseed and banana, so you can feel good about eating them for breakfast. I made them nice and big, so they keep me full for quite some time. However, depending on your own preferences, you can absolutely make them smaller. Just start checking a few minutes earlier while in the oven so that you don’t over-bake them.
Cookies for breakfast? I’ll take it!
This post was originally published on June 23, 2014
- 3/4 cup whole wheat flour
- 1 1/4 cups rolled oats
- 1/3 cup ground flaxseeds also known as flaxseed meal
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse salt like sea salt or kosher salt
- 1/3 cup mashed banana about 1 medium ripe banana
- 1 large egg lightly beaten
- 1/2 cup honey
- 1/3 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 tablespoon chia seeds
- 1/2 cup dried fruit or dark chocolate roughly chopped
- 1/2 cup nuts roughly chopped
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- In a large bowl, mix together the flour, oats, ground flaxseeds, cinnamon, baking powder, baking soda, and salt.
- In a medium bowl, add the mashed banana, egg, honey, coconut oil, and vanilla. Stir until combined.
- Add the wet ingredients to the bowl with the dry ingredients and mix until incorporated. Fold in the chia seeds along with the dried fruit and nuts of your choice. The dough will be thick.
- Scoop 1/4 cup of dough and drop it onto the prepared baking sheet. Gently flatten the cookies to about 3 inches wide (they will not spread much during baking). Bake until golden brown and set, 13 to 15 minutes.
- Remove from the oven and let cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for several days, or freeze in a zipper bag.