Prior to coming across today’s recipe for Breakfast Cookies, I wasn’t particularly sold on the idea of cookies in the morning. Cookies are decadent, an indulgence to enjoy with a glass of milk in the afternoon, not something to launch you into your day.
But then a copy of the new cookbook Kid Chef junior Bakes by blogger Charity Mathews landed on my doorstep. And her recipe for Best-Morning-Ever Breakfast Cookies caught my eye. I had all the ingredients, right down to the ripe banana, and literally got a batch in the oven within 10 minutes of spying the recipe.
Healthy Breakfast Cookies
The cookies were great. Not your typical sweet treat, but exactly the sort of satisfying mini-meal I crave before a morning workout. Everyone in the house thought so too and the batch didn’t last but a day or two. The ingredients are wholesome, mostly oats, seeds, whole-grain flour, and dried fruit. They’re sweetened with banana and just one teaspoon of honey per serving. I’ve added cacao nibs to the original recipe, since I like a little hit of chocolate in my cookies, breakfast or otherwise.
A Good Make-Ahead Meal
The other upside to these morning goodies is that you can make them over the weekend or in the evening, so they’re ready for the morning rush. If wrapped well, they’ll store in the freezer for up to a month. They’re also good on the go — just the sort of thing to tuck into a child’s hand on those days when you have no time to sit down to a proper meal.
What to Serve with Breakfast Cookies
With all the good ingredients, these Breakfast Cookies can stand entirely on their own. For smaller appetites, one cookie will do. Bigger kids and grown ups may want to go for one and a half to two cookies to tide them over until lunchtime. A glass of milk on the side makes sense for added protein and calcium. Dunking is always a good idea when it comes to cookies.
Now, about the Cookbook
The book is one in a series that’s all about getting kids in the kitchen. The focus in on baked goods, from sweet to savory. Some are healthy, like these breakfast cookies, and others are more the type of treat to set aside for a special occasion. Best of all, the recipes are written so that even the youngest cooks in the house can follow along.
Best-Morning-Ever Breakfast Cookies
With a swirl of sweet cinnamon, cranberries, and toasted oats, this cookie is good for you — and delicious with a glass of milk.
Ingredients
- Non-stick cooking spray for greasing the pan
- 1 large banana, mashed
- 3 tablespoons butter, melted
- 3 tablespoons honey
- 2 tablespoons milk
- 1 cup old-fashioned oats
- 1/2 cup whole-wheat flour
- 1/2 cup dried cranberries
- 1/2 cup pepitas
- 1/4 cup cacao nibs (or mini dark chocolate chips)
- 1 tablespoon chia seeds or ground flax
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or coat with non-stick cooking spray.
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In a large mixing bowl, use a fork or potato masher to smash the banana. Add the melted butter, honey, and milk. Stir with a silicone spatula until well blended.
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Add the oats, flour, dried cranberries, pepitas, cacao nibs, chia seeds, cinnamon, baking powder, and salt. Stir well. Let sit for about 5 minutes while the chia seeds puff up.
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Use an ice cream scoop to measure 9 balls of batter and place onto the baking sheet. use clean palms or the back of a spoon to gently press down, slightly flattening the dough to a thick cookie shape.
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Bake in the oven for 25 minutes, until the breakfast cookies are golden around the edges. Store in an airtight container for 2 to 3 days.
This recipe is used with permission by Charity Mathews. It is lightly adapted from the original.
