Quick and healthy breakfasts are something that I seek out and love to have in my arsenal. In the darker months, I find I have less energy in the mornings. So having something that I can grab and go, while still feeling like I’ve made a healthy choice is important. For those mornings Breakfast Cookies can make all the difference.
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The Perfect Grab and Go
I love these breakfast cookies so much for mornings where I hit the snooze button one too many times. I usually wake up around 5am so that I have enough time to workout, feed the animals, have a sit down breakfast, and get to work on time. But there are days when I just can’t get my head off the pillow. And the only thing on that list that has flexibility for me is the breakfast part. My drive to work is roughly 35 minutes. So that’s a perfect amount of time to be slowly eating an easy, handheld food. I make these big granola bar style breakfast cookies and freeze them. Then when the morning is looking busier than I expected I can simply heat up a cookie and enjoy it in the car along with my mug of tea.
As Little Sugar As You Like
I find that the energy I get from sugar tends to leave me feeling fidgety and unfocused. So when I make breakfast foods I want the energy to mainly come from proteins, carbs, fats. That way I know I’ll remain satiated for a bit longer. Which is very helpful for my long days on my feet. Breakfast cookies are full of oats, nut butter, and dried, unsweetened fruit. The only sweetener is maple syrup (or honey) and mashed bananas. They end up only having a touch of sweetness per cookie.
If you need them to be gluten free, you can substitute the wheat flour for your favourite GF Baking flour. I’ve used a few store bought mixes as well as a few homemade mixes and they’ve all worked fine.
Cocoa Nibs
I eat plenty of chocolate throughout the day at work. So I don’t need any extra in the morning. But the chocolatey flavour is a lovely addition to these breakfast cookies. Cocoa nibs are the best of both worlds. I use the cocoa nibs from Hummingbird Chocolate. Not only do they add a nice chocolate flavour, without the sugar, and a small amount of fruitiness when using high quality nibs.
Freeze For Later
Once the cookies are baked and cooled, they can be frozen on a lined sheet pan. Then transfer them to a bag and freeze them until you want them. I heat them back up in the microwave before eating them for about a minute. These are also delicious broken up and served with some greek yoghurt.
For a not so on the go breakfast, check out our go to weekend breakfast, Breakfast Stacks! Basically the opposite of grab and go, so perfect for a slow weekend morning.
Cranberry & Cocoa Nib Breakfast Cookies
Ingredients
- 1 Egg
- 1/3 cup Almond Butter
- 1/2 cup Mashed Banana
- 1/2 cup Maple Syrup
- 1 tsp Vanilla
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 tsp Baking Powder
- 1 cup Flour
- 3 1/4 cup Oats
- 1/2 cup Cranberries, Unsweetened dried
- 1/3 cup Cocoa Nibs
Instructions
- Heat the oven to 350F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the egg, almond butter, mashed banana, maple syrup, and vanilla.
- Add the cinnamon, salt, baking powder, flour, oats, cranberries and nibs. Stir to combine, try not to overmix.
- Scoop the cookies by 1/4 cup each onto the lined baking sheet. Shape them into slightly flattened discs.
- Bake for about 10-12 minutes, until slightly golden all over. You're better to take them out a bit sooner, as these can dry out if left in too long.
- Store in an airtight container on the counter for 2 weeks of sealed in the freezer for up to 3 months.
LizaLeigh
