Breakfast Cookies
Breakfast cookies offer a unique twist on the traditional morning meal, combining the convenience of a cookie with the nutritional value of a well-rounded breakfast.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 1 cup Rolled Oats Provides a hearty base and chewy texture.
- 1 cup Whole Wheat Flour Adds fiber and a nutty flavor.
- 1/2 cup Brown Sugar Lends a rich, molasses flavor.
- 1/2 teaspoon Baking Soda Helps the cookies rise slightly.
- 1/2 teaspoon Salt Enhances overall flavor.
- 1 teaspoon Cinnamon Introduces warmth and aroma.
Wet Ingredients
- 1/2 cup Natural Peanut Butter Adds richness and protein.
- 1/2 cup Honey or Maple Syrup Binds ingredients and adds moisture.
Add-ins
- 1/2 cup Chopped Nuts Adds crunch and healthy fats.
- 1/2 cup Dried Fruit Contributes natural sweetness.
- 1/2 cup Chocolate Chips Optional for a touch of chocolate.
- 1/2 cup Shredded Coconut Optional for extra texture.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, whole wheat flour, brown sugar, baking soda, salt, and cinnamon. Stir until well-mixed.
- In a separate bowl, mix together the peanut butter and honey or maple syrup until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in the chopped nuts, dried fruits, chocolate chips, and shredded coconut.
- Scoop out tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Enjoy immediately or store in an airtight container for up to a week.
Notes
Feel free to mix and match ingredients based on your preferences. These cookies can be frozen for up to three months.