Breakfast Cookies
Breakfast is often hailed as the most important meal of the day, yet in our fast-paced lives, we sometimes find ourselves rushing out the door without a moment to spare. Enter the glorious Breakfast Cookies! These delightful treats combine the nourishing goodness of whole ingredients with the convenience of a grab-and-go snack. Imagine a cookie that’s not only delicious but also packed with nutrients to kickstart your day. Let’s dive into the world of Breakfast Cookies, where wholesome meets indulgent!
Why Cooks Rave About It
Breakfast Cookies are a game-changer for anyone looking to enjoy a nutritious meal without the fuss. These cookies are not only easy to make but are also customizable to fit your taste preferences. With their chewy texture and a hint of sweetness, they provide sustained energy, making them perfect for busy mornings or as a post-workout snack. Plus, they’re a fantastic way to use up ripe bananas and can easily be adapted to include your favorite mix-ins. Who wouldn’t rave about a cookie that’s both healthy and satisfies a sweet tooth?
The Ingredient Lineup
To create these scrumptious Breakfast Cookies, you’ll need the following ingredients:
- 1 cup mashed bananas (about 2 large bananas, ripe for optimal sweetness)
- 1/3 cup creamy almond butter (feel free to substitute with peanut butter)
- 1/4 cup pure maple syrup (honey can be used as an alternative)
- 1 large egg (or a flax egg for a vegan option)
- 2 teaspoons vanilla extract
- 1 cup oat flour (you can make your own by blending rolled oats)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups old-fashioned oats
- 1/4 cup raisins (dried cranberries work well too)
- 1/4 cup chocolate chips (optional, but who can resist chocolate?)
- Flaky sea salt (for sprinkling on top, optional)
Kitchen Gear Checklist
Before we start baking, gather the following kitchen gear:
- Mixing bowls – for combining ingredients.
- Measuring cups and spoons – accuracy is key!
- Rubber spatula – perfect for mixing and scraping the bowl.
- Baking sheet – for baking the cookies.
- Parchment paper – to prevent sticking and for easy cleanup.
- Oven – preheated to 350°F (175°C).
Breakfast Cookies — Do This Next
Now that you have your ingredients and gear ready, let’s get baking!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure your cookies bake evenly and don’t stick.
Step 2: Mash the Bananas
In a mixing bowl, mash the ripe bananas until smooth. Aim for about 1 cup of mashed bananas. The riper they are, the sweeter your cookies will be!
Step 3: Combine Wet Ingredients
Add the creamy almond butter, pure maple syrup, large egg (or flax egg), and vanilla extract to the mashed bananas. Whisk everything together until well combined and creamy.
Step 4: Mix Dry Ingredients
In a separate bowl, combine the oat flour, ground cinnamon, baking soda, and sea salt. Stir to mix well.
Step 5: Combine Wet and Dry Mixtures
Add the dry mixture to the wet ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 6: Add Oats and Mix-ins
Fold in the old-fashioned oats, raisins, and chocolate chips if using. This is where you can get creative with additional mix-ins like nuts or seeds!
Step 7: Scoop and Bake
Using a spoon or cookie scoop, drop rounded tablespoons of the cookie dough onto the prepared baking sheet. Leave some space between each cookie as they will spread slightly while baking.
Step 8: Sprinkle with Sea Salt
If you like a touch of salty sweetness, sprinkle a pinch of flaky sea salt on top of each cookie before baking.
Step 9: Bake
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The cookies will firm up as they cool, so don’t be tempted to overbake!
Step 10: Cool and Enjoy!
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy them warm or store them for later!
Smart Substitutions
If you’re looking to make adjustments, here are some smart substitutions:
- Nut butter: Swap almond butter for any nut or seed butter of your choice.
- Sweetener: Use agave syrup or coconut sugar instead of maple syrup.
- Egg alternative: A flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) can replace the egg.
- Oats: For a gluten-free version, ensure your oats are certified gluten-free.
Things That Go Wrong
Even the best bakers have their off days. Here are a few common pitfalls and how to avoid them:
- Cookies too dry: Make sure not to overbake and use ripe bananas for moisture.
- Cookies spread too much: Ensure you’re using the correct amount of flour and oats.
- Too sweet or not sweet enough: Adjust the amount of maple syrup to your taste.
- Sticking to the baking sheet: Always line your sheet with parchment paper for easy removal.
Save It for Later
Breakfast Cookies make for a fantastic meal prep option! Here’s how to store them:
- Room temperature: Keep in an airtight container for up to 3 days.
- Refrigerator: Store in the fridge for up to a week for a chilled treat.
- Freezer: Freeze cookies in a single layer, then transfer to a zip-top bag for up to 3 months. Simply thaw at room temperature or microwave for a few seconds to enjoy!
Ask & Learn
Can I use other fruits in these cookies?
Absolutely! You can substitute the bananas with applesauce or even grated zucchini for a different flavor profile. Just ensure the moisture levels are balanced.
Are these cookies suitable for kids?
Yes! These Breakfast Cookies are a great option for kids as they are made with healthy ingredients and are naturally sweetened. They make for an excellent after-school snack too!
Can I make these vegan?
Yes! Simply replace the egg with a flax egg, and make sure to use maple syrup instead of honey. You can also use plant-based chocolate chips if desired.
How can I make these cookies more nutritious?
Consider adding chia seeds, hemp seeds, or chopped nuts for added nutritional benefits. You can also use whole grain oat flour for more fiber.
Wrap-Up
Breakfast Cookies are a delightful way to start your day off right. They’re simple to make, incredibly versatile, and packed with wholesome ingredients that you can feel good about. Whether you’re on the go, at home, or need a quick snack, these cookies will keep you satisfied and energized. Enjoy the process of making them and the delicious outcome. Happy baking!
Breakfast Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the ripe bananas in a mixing bowl until smooth, aiming for about 1 cup of mashed bananas.
- Add the creamy almond butter, pure maple syrup, large egg (or flax egg), and vanilla extract to the mashed bananas. Whisk until well combined.
- In a separate bowl, combine the oat flour, ground cinnamon, baking soda, and sea salt. Stir to mix well.
- Add the dry mixture to the wet ingredients and stir until just combined, being careful not to overmix.
- Fold in the old-fashioned oats, raisins, and chocolate chips if using.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Sprinkle a pinch of flaky sea salt on top of each cookie before baking if desired.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Use ripe bananas for the best flavor and moisture.
- These cookies can be stored in an airtight container for up to 3 days.
- Feel free to experiment with mix-ins like nuts or seeds!
