If you didn’t catch my last post, it’s been a bit busy around here with two munchkins running around. Well, actually, only one of them is running around, but there are two screaming munchkins living with me now.
This makes it a bit difficult to get much of anything done. Even cooking…especially cooking. So, I’ve taken to making breakfast the night before. This might not work so well with eggs and sausage, but there are actually quite a lot of breakfast options you can make ahead of time (such as oatmeal bake, muffins, or these breakfast cookies). You have to get creative if you’re going to make it up ahead of time.
It’s nice to have a quick breakfast ready to go in the morning and know it’s healthier than feeding your family packaged cereal. (Which does happen in this household a lot lately; but not without me feeling guilty about it.) Plus, it’s a cookie. Please tell me what’s better than being able to eat a cookie for breakfast and feel good about it?
This breakfast cookie is easy to prepare ahead of time, or whip up quickly in the morning. You can add whatever toppings you like, but I always make sure to add peanut butter and yogurt. This time, I just grabbed whatever fruit we had on hand and chopped it up for topping our cookies. If you’ve got kids, I’m sure they would love to customize their breakfast by topping it themselves.
I like a soft and chewy cookie, so I bake it on the shorter side. However, if you prefer a harder cookie that you can pick up and eat without a fork, go for the longer bake time, until it’s crispy.
Now, excuse me please, while I go take a nap.
- 2 cups rolled oats
- 4 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 4 flax eggs (4 Tablespoons flax seed mixed with 4 Tablespoon water)
- ½ cup unsweetened applesauce
- ¼ cup honey
- 1 teaspoon vanilla
- ½ cup blueberries
- Fruit: blueberries, strawberries, peaches, bananas
- Peanut butter
- Pulse oats in a food processor until ground into a fine flour.
- In a large bowl, combine oat flour, cinnamon, baking powder and salt. In a separate bowl, combine flax eggs, applesauce, honey, and vanilla. Mix into the dry ingredients until combined. Fold in the blueberries.
- Divide dough into four equal portions. Using your hands (or a rolling pin if you prefer) press each cookie onto a silpat or parchment lined baking sheet. (I ended up with just 2 cookies per baking sheet.)
- Bake in a preheated oven at 350° for 15-18 minutes. (The longer you bake it, the harder it will be. I prefer mine soft, so I bake it more like 15 minutes.) Top with desired toppings and enjoy!