Did everyone have a happy Thanksgiving? I know I did. I was able to be home with my parents for the first time in several years, and I didn’t have to cook a thing! I just ate. A lot. It was awesome.
Here’s a recipe to get you back on track for the few weeks we have until more holiday gluttony begins. Who’s had cookies for breakfast on at least one occasion? Guilty! I decided to create a breakfast cookie recipe so I wouldn’t feel so bad about it. I actually developed this recipe a few months ago and froze a batch, and I’m still enjoying them! I made them extra large because I need my breakfasts to have enough substance to get me going. You can, however, make them regular-sized.
These cookies are full of whole grains, fiber, protein, and all the good stuff you need to make it through the morning. The best advantage, for me, is that they’re super portable so you can grab them and go when you’re running late…every day (welcome to my life).
They’re also easy to make and endlessly adaptable. Add your favorite dried fruit if you don’t like dates, swap almonds for walnuts, or leave out the coconut in favor of a few mini chocolate chips. Customize it! They may look unassuming, but they’re super filling (especially paired with a glass of water or juice) and a great source of energy. They have lots of texture from all the different grains and mix-ins. Plus, they’re yummy!
The ingredient list is long, but easy to put together. You’ve got rolled oats, millet, wheat germ, whole wheat flour, salt, baking soda, cinnamon, brown sugar, natural peanut butter, dried chopped dates, walnuts, coconut, a ripe banana, eggs, butter, vanilla, and unsweetened applesauce.
Preheat your oven to 350º. First, combine all your dry ingredients in a bowl and mix well. Set aside.
In your mixer, beat together your butter, peanut butter, applesauce, brown sugar, and vanilla. Throw in your banana (you can mash it first but I usually don’t bother because I’m lazy, ha!), then beat in your eggs until well combined.
In three batches, mix in your dry ingredients.
Then, mix in your mix-ins! I used dried dates, coconut, and walnuts. Other ideas: any dried fruit (raisins, cherries, apricots, figs, etc.), any nut (pecans, almonds, cashews, peanuts, etc.), and sweet stuff (mini chocolate chips, mini M&Ms, butterscotch or peanut butter chips).
Portion out onto a prepared cookie sheet. I used an ice cream scoop to get extra-large cookies, but a regular cookie scoop would be just fine. You can flatten them slightly if you desire; they don’t spread a whole lot. Bake for 18 to 20 minutes.
Then enjoy! Store in an airtight container, or throw ‘em in a freezer bag and thaw as needed.
These cookies are nice and chewy, with plenty of crunch from the millet and walnuts. Definitely more satisfying (and healthier) than cereal. And super easy to grab when you’re running late and munch on the way to work. Enjoy!
Whole Grain Breakfast Cookies
Makes approximately 16 large cookies or 32 small cookies
- 1/4 cup butter, softened
- 1/2 cup peanut butter
- 1/3 cup unsweetened applesauce
- 1/2 cup packed brown sugar
- 1 ripe banana
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups whole wheat flour
- 2 cups rolled oats
- 1/4 cup wheat germ
- 1/4 cup dried millet
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/4 cup dried dates
- 1/4 cup sweetened, flaked coconut
- 1/4 cup chopped walnuts
- In a large bowl, combine flour, oats, wheat germ, millet, salt, cinnamon, and baking soda. Set aside.
- Using an electric mixer, beat together butter, peanut butter, applesauce, brown sugar, and vanilla. Beat in banana and eggs.
- In three batches, add flour mixture to wet ingredients, mixing well after each addition. Stir in dates, coconut, and walnuts. Drop by ice cream scoopfuls on prepared cookie sheets.
- Bake at 350 degrees F for 18 – 20 minutes or until set and beginning to brown.
(16 large cookies)