Get your morning off to a sweet start by serving breakfast cookies, which are chock-full of healthy, heavenly, and wholesome ingredients. In addition to providing you with a dessert-like morning meal, breakfast cookies are a perfect grab-and-go treat for busy weekday mornings — simply make them in advance, store them in your refrigerator or freezer, and throw a few in your bag before heading out the door. From whole grain breakfast cookies to oatmeal quinoa chocolate breakfast cookies, we’ve compiled seven recipes that even non-morning people will love waking up to.
1. Whole-Grain Breakfast Cookies
Looking for a sweet breakfast treat that will pair well with your morning cup of coffee? Prepare Allrecipes.com’s whole-grain breakfast cookies, which contain rolled oats, whole-wheat flour, flax meal, sweet spices, dried cherries, and chocolate chips. The recipe yields 18 cookies.
- 1 cup walnuts
- 1½ cups old-fashioned rolled oats
- ⅓ cup whole-wheat flour
- ½ cup ground flax meal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup almond butter
- ¼ cup canola oil
- ¼ cup blue agave nectar
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup dried cherries
- 1 cup semi-sweet chocolate chips
Directions: Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper. Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined. Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well.
Transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture. Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.