The name might throw you off but there are such things as breakfast cookies! You could add cookies to your breakfast but these ones will be more filling and nutrient dense than say, an Oreo or chocolate chip cookie.
At first, I was tempted to come up with a catchy name like, POWER FOOD BREAKFAST BAR or SUPER FOOD COOKIE, but I try not to use that language. It gives food too much power and truth be told, it’s just food. The simple name of “breakfast cookie” won out! They are quite filling, packed with nutrients and they are even more delicious warmed up in the morning with a little peanut butter or jam on top. They are chewy, not crispy, which made my husband not a big fan of this one.
Varying the Ingredients
Here are some examples of how you could switch up a ton of the ingredients I used! Where I put in pumpkin, puree you could use unsweetened applesauce, mashed banana or mashed avocado. If you don’t like hemp hearts but love chia seeds, throw those instead. Just give the recipe five minutes or so to sit before baking so the chia seeds swell. You could also easily sub in whole wheat or another alternative flour.
Many of these ingredients are ones I tend to keep on hand as well. We always keep a can of pumpkin or unsweetened apple sauce stocked because they’re affordable, shelf stable, and easily added to a lot of recipes. I also happened to have pumpkin seeds but again, you could swap in a different seed or nut in as well! Shop your pantry and you might have enough ingredients to make these right now!
- 1 cup oats (I used rolled, you could use quick or steel cut as well)
- 1/2 cup almond flour (sub in your flour of choice)
- 1/2 cup dried craisins (sub in any dried fruit – if it's in large chunks, chop it to small pieces)
- 1/2 cup pumpkin seeds (sub in any seed or chopped nut)
- 1/4 cup whole-milled flax meal
- 1 tbsp hemp hearts (sub in chia seeds)
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pumpkin puree (sub in unsweetened apple sauce, mashed avocado or mashed banana)
- 3 tbsp maple syrup
- 3 tbsp peanut butter
- 2 tbsp milk (sub in any milk, but if mixture is already damp enough, you can leave the milk out)
Preheat oven to 350 degrees and spray a pan with non-stick cooking spray.
Mix all ingredients in a large bowl. A rubber spatula works great for this recipe.
Use a quarter cup to measure out amounts for uniform cookies or just eyeball it.
These will not flatten so be sure to push them into the form you want. Alternatively you can bake them in a muffin/mini-muffin tin as well.
Bake for 15-20 minutes until the underside is brown and the edges start to brown as well.