How about a cookie for breakfast?
No, it was not a request from my toddler, but rather my question for all of you! When said cookie is made from the same wholesome ingredients as a bowl of oatmeal, I cannot come up with a single reason for denying myself, and all of you, a cookie or two to begin the day.
They are portable, and not too sweet, perfect for flying out the door to work, school, a workout, or power stroll with your favorite little one.
These are super-simple to make, too: rolled oats (old-fashioned or quick-cooking, both work), dates, flaxseed meal, a splash of milk (nondairy or dairy), unsweetened applesauce, spices, and then some add-ins, such as chocolate chips, dried fruit or flake coconut.
Part of the ingredients are blitzed (blender or food processor), the rest
And the results? Delicious, almost endlessly versatile, and far less expensive to boot.
I’ll be sharing some more “breakfast cookies” in days and weeks to come. They’ve helped me to eat a quick and heathy breakfast on the go (perfect while pushing Nick in the stroller). I’ve got several favorites already, but other ideas for breakfast-style cookies keep springing to mind.
For now, take number one: my applesauce-oat breakfast cookies, spangled with chocolate chips and sweetened with dates.
These cookies are crisp (from the oats), chewy (thank you, coconut) and keep for days (or months, if frozen) when tightly wrapped. I make them over and over because the steps and proportions are so easy to remember (simple to memorize) and I can sub dried fruits, nuts and seeds for the chocolate chips.
I blitzed part of the ingredients (blender or food processor will work) so that everything sticks together, and to get the right texture; this gets mixed with the remaining ingredients. Then scoop on to a lined baking sheet and bake!
The results are crisp-chewy, not too sweet, and absolutely perfect for starting the day full of energy. I pair one with a piece of fruit or a cup of yogurt and I am all set.
A bonus: children (or I should say “child”—only one 19-month old has tested!) love them. Enjoy!Print
Breakfast cookies as nutritious as a bowl of oats, but portable!
- 1–1/2 cups rolled oats (gluten-free if needed), divided
- 1 cup unsweetened applesauce
- 1/2 cup dates, soaked in hot water 5 mins, drained
- 1/4 cup nondairy milk
- 1–1/2 tablespoons flaxseed meal
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons unsweetened flake coconut
- 1/4 cup chocolate chips OR 1/2 cup chopped dried fruit
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- In a food processor (or blender), process 1/2 cup of the oats with the applesauce, dates, milk, flaxseed meal, and vanilla until mostly smooth; scrape into a medium bowl. Stir in the remaining ingredients.
- Drop dough by tablespoons onto prepared sheet, spacing two inches apart.
- Bake for 8 to 11 minutes until edges are golden brown and centers are just set. Cool completely on baking sheet.
Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days, the refrigerator for 1 week or the freezer for 6 months.
- Category: Breakfast, Snack, Dessert
- Serving Size: 1 medium cookie
- Calories: 48
- Sugar: 4.5 g
- Sodium: 31.8 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Carbohydrates: 9.2 g
- Fiber: 1.4 g
- Protein: 1 g
- Cholesterol: 0 mg