Breakfast Cookies
Start your day on a delicious note with these breakfast cookies that are not only easy to make but also packed with nutrients. Perfect for the whole family, these cookies are a delightful blend of wholesome ingredients that can be enjoyed on the go or at the breakfast table. With a crispy exterior and chewy center, they are sure to become a morning favorite.
Ingredients
– 1 cup rolled oats
– 1/2 cup almond flour
– 1/4 cup honey or maple syrup
– 1/2 cup mashed banana
– 1/2 cup mixed berries (fresh or dried)
– 1/4 cup nuts (walnuts or pecans)
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
Servings and Cooking Time
This recipe makes about 12 cookies. Preparation time is 15 minutes, with an additional baking time of 15-20 minutes.
Nutritional Value
Per cookie (based on 12 cookies): Calories: 120 | Protein: 3g | Carbohydrates: 15g | Fat: 5g | Fiber: 2g. This is for one cookie.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine rolled oats and almond flour.
3. Add honey or maple syrup and mashed banana; mix well.
4. Stir in mixed berries and nuts.
5. Add vanilla extract, baking powder, and salt.
6. Mix until all ingredients are well incorporated.
7. Line a baking sheet with parchment paper.
8. Scoop tablespoon-sized amounts of dough onto the sheet.
9. Flatten each cookie slightly with your fingers.
10. Bake for 15-20 minutes or until golden brown.
11. Allow cookies to cool on the baking sheet for 5 minutes.
12. Transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute almond flour with coconut flour for a gluten-free option. Instead of honey, agave syrup or brown sugar can be used for sweetness. Feel free to swap out the nuts for seeds or omit them for a nut-free version.
Serving and Pairings
These cookies pair wonderfully with a glass of almond milk or a cup of coffee. They can also be served alongside yogurt and fresh fruit for a balanced breakfast.
Storage and Reheating
Store breakfast cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.
Cooking Mistakes
- Using too much liquid can make cookies soggy.
- Not measuring ingredients accurately can affect texture.
- Overbaking will lead to hard cookies.
- Skipping the cooling time can make them crumbly.
- Not letting the dough rest can affect the rise.
Helpful Tips
- Use ripe bananas for better sweetness.
- Experiment with different types of nuts and seeds.
- For extra flavor, add cinnamon or nutmeg.
- Make a double batch for easy meal prep.
FAQs
Can I make these cookies vegan?
Yes, you can make these cookies vegan by using maple syrup instead of honey and ensuring that any added ingredients are plant-based.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute almond flour with a gluten-free flour blend and ensure that your oats are certified gluten-free.
What can I add for extra protein?
You can add protein powder to the mixture, or include seeds like chia or flaxseeds for an extra protein boost.
Can I use frozen berries?
Yes, frozen berries can be used, but they may release more moisture, so consider reducing other liquid ingredients slightly.
How do I know when they are done baking?
Cookies will be golden brown around the edges and slightly soft in the center. They will firm up as they cool on the baking sheet.
Conclusion
Breakfast cookies are a fantastic way to combine nutrition and taste in one delightful treat. They are versatile, quick to prepare, and perfect for busy mornings. Enjoy them fresh or as a convenient snack throughout the day!
Breakfast Cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup honey or maple syrup
- 1/2 cup mashed banana
- 1/2 cup mixed berries fresh or dried
- 1/4 cup nuts walnuts or pecans
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine rolled oats and almond flour.
- Add honey or maple syrup and mashed banana; mix well.
- Stir in mixed berries and nuts.
- Add vanilla extract, baking powder, and salt.
- Mix until all ingredients are well incorporated.
- Line a baking sheet with parchment paper.
- Scoop tablespoon-sized amounts of dough onto the sheet.
- Flatten each cookie slightly with your fingers.
- Bake for 15-20 minutes or until golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
