I try to make sure that the content that I publish to our blog is timeless; with this one, instead, I am trying to document history for myself. We’ve been on house arrest because of COVID-19 for 8 days. A few days ago, we took a ride to our favorite bakery on the island to treat ourselves. When we arrived, we found a sign announcing closure until a better time. My husband is very fond of their breakfast cookie, and he is not a big “sweet eater,” but for whatever reason, he likes these Breakfast Cookies.
I decided I would try making breakfast cookies.
First of all, I love the idea of cookies for breakfast, don’t you?! With all the craziness in the world today, the thought of starting the day with dessert tickles the back of my brain. I always read the ingredients on the label, but I don’t know if I committed the declaration to memory. However, these are close. Meanwhile, the cookie they make at Peace of Cake is much “doughier” than this recipe, but I tried to make it with less sugar and less bad stuff, for the most part. I will share a “cleaner version” of this recipe next that turned out just as well, IMHO.
How to Make Breakfast Cookies
First, preheat your oven to 350 degrees. Take butter (or whatever fat you plan on using, could be peanut butter, coconut oil, etc.) out of the fridge and soften it either by putting it into an oven-safe dish for a few minutes or let stand at room temperature for a few hours. Gather all of the rest of the ingredients you’ll need to make this recipe.
Step One: Gather ingredients
You’ll need whole wheat flour, ground cinnamon, kosher salt, baking soda, baking powder, carrots, banana, eggs, greek yogurt, honey, butter, pecans (or your favorite nuts), old-fashioned oats, sunflower seeds, unsweetened coconut flakes
Step Two: Mix the dry ingredients
Whisk flour, cinnamon, salt, baking powder, and baking soda in a large bowl and set aside.
Step Three: Mix the wet ingredients
Grate the carrot and mash the banana. Whip carrot with banana, eggs, yogurt, honey, and softened butter in a small bowl using a whisk.
Step Three: Prepare the rest of the dry ingredients
Chop the pecans. Try this old trick if you don’t have a nut grinder handy. Measure the nuts and put them in a sandwich bag. Use the handle side of a butter knife to “beat” the nuts and chop them. It takes only a few minutes, and the bag can be frozen and used again.
In a medium bowl, combine chopped pecans, and add the oats, sunflower seeds, coconut flakes, craisins, apricot, and flaxseeds.
Step Four: Combine all ingredients and make your breakfast cookie batter
Add dry ingredients to the wet ingredients and mix well (with your hands) to combine. Allow to sit and reach room temperature.
Step Five: Make drop cookies.
If this is a new idea for you, check out this comprehensive guide to making scoop-drop cookies.
I hope you will try this breakfast cookie recipe.
There are so many ways to modify this recipe. We always encourage you to play with your food. The Following are some ideas you can add or change to make this yours.
- Swap pepitas with the sunflower seeds.
- Play with your flours and go for a gluten-free cookie
- Try removing baking powder; if you do, add baking soda.
- Instead of using butter, use peanut butter or use coconut oil
- If you are dairy-free and prefer not to use yogurt, you can use an alt-milk of your choice.
- Add a tablespoon of chia seeds, or if you don’t eat eggs replace eggs with chia eggs.
- Swap out honey for maple syrup if you’re vegan
- Pick your favorite dried fruit and chop it for use in this recipe instead of the dried fruit we suggest. Blueberries, dates, figs, mango, papaya, all of it
Breakfast Cookies Recipe
- 1/2 cup whole wheat flour
- 2 teaspoons cinnamon ground
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup fresh carrot shredded
- 1 banana mashed
- 2 eggs beaten
- 1/2 cup Greek yogurt plain
- 1/3 cup Honey
- 1/2 cup Butter softened
- 1/2 cup
- 1 cup old-fashioned oats
- 1/3 cup Sunflower seeds
- 1/4 cup coconut flakes unsweetened
- 1/4 cup craisins
- 1/4 cup dried apricots chopped
- 3 tablespoons flaxseeds ground
- Preheat oven to 350°. Whisk flour, cinnamon, salt, baking powder, and baking soda in a large bowl.
- Using a whisk, whip carrot with banana, eggs, yogurt, honey and softened butter in a small bowl.
- In a medium bowl combine chop pecans, oats, sunflower seeds, coconut flakes, craisins, apricot, and flaxseeds.
- Add dry ingredients with the wet ingredients and mix well (with your hands) to combine. Allow to sit and reach room temperature.
- In drop cookie fashion, measure one tablespoon of batter and drop cookies to form mounds. Flatten the top of the mound with the other side of the spoon.
- Line two baking sheets with parchment and space cookies with the appropriate amount of social distancing for cookies. That’s 2” apart. Flatten each ball slightly.
- Bake cookies at 350 degrees F for 15-17 minutes. Let cool. Side note: Every oven is different. The first few batches of this cookie, I made in one place and baked at a higher temperature for a shorter period of time. The last batch did less browning on the bottom at 350 for 17 minutes.
Looking for other interesting and fun breakfast ideas. Try this Granola Bark on for size. It’s both delicious and good for you.
These No-Bake Oatmeal Peanut Butter Balls are popular with the early-morning workout gang.
1 thought on “Breakfast Cookies”
I can vouch for this one. It’s delicious and comes together pretty quickly!
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