These are my go-to breakfast cookies! They are healthy enough to munch on a couple for breakfast, but tasty enough for dessert too. Nobody wants to eat cardboard cookies, no matter how healthy! These are made mostly with nuts, oats, and flaxseed, and are sweetened with agave nectar, banana, and a touch of brown sugar. Each cookie is studded with dried cranberries, chocolate chips, and pumpkin seeds for a nutritious and scrumptious bite!
Hi everyone! I know it’s been a super long time since we’ve chatted and I truely am sorry for that. Please forgive me as I’ve been a little preoccupied of late. The last several months haven’t found me cooking a whole lot; mostly just eating fruit which is pretty boring and I confess would make an absolutely terrible blog post, but I’ve missed you all! If you happen to be at all curious as to what is seriously going on with me that I could have abandoned you for so long, there might be a little confession on my Facebook, Twitter, and Instagram feeds, so be sure to check it out. Eeek!
However, things will be picking up here again I hope and I’ll be getting back into the cooking/blogging world a little more. One of the things I have been making are these breakfast cookies. Each time I whip up a batch they are different and lend beautifully to substitutions. I use different flours, seeds, nuts, and fruit depending on what I have on hand. I love them so much I figured it was about time I put them up here to share with you all as well! These cookies are so super scrumptious and embarrassingly easy to make. I hope you enjoy them as much as this cookie monster!
Easy Breakfast Cookies
These are my go-to breakfast cookies! They are healthy enough to munch on a couple for breakfast, but tasty enough for dessert too. Nobody wants to eat cardboard cookies, no matter how healthy! These are made mostly with nuts, oats, and flaxseed, and are sweetened with agave nectar, banana, and a touch of brown sugar. Each cookie is studded with dried cranberries, chocolate chips, and pumpkin seeds for a nutritious and scrumptious bite! NOTES: *If your peanut butter is a bit runny, you may need to add more flour as necessary.
- ½ cup raw walnuts
- ½ cup raw pecans
- 1 ½ cups old-fashioned rolled oats (not the quick-cooking kind)
- ⅓ cup whole wheat flour (or flour of choice)
- ½ cup ground flax seed
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- ½ cup peanut or almond butter*
- 2 tbsp coconut oil, room temperature
- 1 medium ripe banana
- ¼ cup agave nectar or maple syrup
- ¼ cup lightly packed brown sugar
- 1 tsp vanilla extract
- ½ tsp maple extract (optional)
- ½ cup dried cranberries (or blueberries, cherries, etc.)
- ½ cup vegan semi-sweet chocolate chips
- 2 tbsp pumpkin seeds (or seeds of choice)
- In a food processor, process the walnuts and pecans until very fine; transfer to a large mixing bowl and stir in the oats through the salt with a wooden spoon.
- Add the peanut butter through the maple extract to the food processor and pulse until smooth; transfer to the mixing bowl along with the cranberries, chocolate chips, and pumpkin seeds. Stir until the dough is just combined; the dough should be somewhat sticky.
- Preheat the oven to 375°F and line two cookie sheets with non-stick silicone mats or parchment paper. Drop 12 cookies on each sheet (they shouldn’t spread much) and bake for about 12-14 minutes on the two middle oven racks, switching the sheets places halfway through. The cookies should be golden brown around the edges, but care not to overbake.
- Allow the cookies to rest for 5 minutes on the sheets before transferring to a wire cooling rack. Store in an airtight container. I like to put mine in the fridge.
Yield: 24 Cookies