Is it possible to have cookies for breakfast? Well, with these Healthy Breakfast Cookies, I don’t’ feel guilty giving my children cookies for breakfast. This recipe doesn’t have butter and I use oats as the “flour”. Or you can just use oat flour which I make by blending it until it’s resembles a fine powder.
Oat flour is good for you! I read this on Minimalist Baker, “For starters, 1/2 cup of oat flour has 80 fewer calories and 20 fewer grams carbohydrates than 1/2 cup of whole wheat flour. They’re also high in iron, magnesium and fiber, and contain the amino acid lysine, which promotes replenishment of body tissues like muscles and nerves – this makes them an excellent food staple for fitness junkies. Oats can also help lower cholesterol levels and help us feel fuller longer. Seriously, super power food in the house.”
I like my cookies crispy so if you do too, make sure to leave them in the oven another minute or two. My hubby likes them soft and chewy so I only baked them for 9-10 minutes for their batch. Also, I experimented with different cookie ingredients and I used the same recipe below but added two eggs and I got a totally different cookie. This is what it looked like, fluffy and soft. Well, it’s a bit different because we added M & M’s to the batter. So basically, this batch I used the exact same recipe below but changed the eggs, using two eggs for this fluffy cookie below.
I personally don’t care for fluffy, soft cookies so I made another batch with just one egg and I got this beautiful cookie below!
Healthy Breakfast Cookies
- 3/4 cups rolled oats
- 1 tablespoons flaxseed meal (ground flaxseed)
- 1 large eggs
- 1 teaspoon baking soda
- 1 1/3 cups natural peanut butter
- 1 teaspoon Vanilla
- 1/3 cup brown sugar (I use raw brown sugar)
- 1/3 cup mini chocolate chips or white chocolate chips or M&M’s
- 3 tablespoons melted coconut oil (this is also optional, I’ve made it without it and it turned out just fine)
optional: 1/3 cup dried cranberries, 1/3 cup pecans or walnuts
Directions:
1. Mix oats, flaxseed and baking soda in a small bowl.
2. Cream eggs, peanut butter, vanilla and sugar.
3. Slowly add flour mixture to wet ingredients and chill dough for 20 minutes.
4. Place in a cookie sheet (I use a baking mat so I never grease by cookie sheet). Bake for 9 to 10 minutes at 350. The cookies may look underbaked, don’t worry they will solidfy and take form once they are cool. For crispy cookies, bake for up to 12 minutes.
