Now that autumn is nearly upon us, we like to have food that’s hearty and quick on hand for rushed mornings. Breakfast cookies work for us! These slightly sweet cookies are packed with good-for-you oats, dried fruit and nuts. We like to add a sprinkling of a secret ingredient, too, just to keep things interesting!
Of all the breakfast cookie recipes we’ve tried, this one from Wise Bread is our favorite. The cookies are low on sugar and very moist. They freeze well, too, which makes them easy to grab and go just about any time!
Mash three peeled, overripe bananas in a large mixing bowl, then stir in 1/3 cup of unsweetened applesauce, 2 cups of instant oats, ¼ cup of milk, 1 tbsp. of sugar or honey, and 1 tsp. each of vanilla extract and cinnamon.
Add about Â¼ cup each of nuts and dried fruit. You can choose anything you like as your mix-ins, but some of our favorites include sliced almonds, walnut pieces, chopped pitted dates, organic shredded coconut and jumbo golden raisins. For an extra nutrient boost, we also sprinkle in 2 to 3 tbsp. of our yummy premium chia seeds (they’re our secret ingredient of choice these days).
Allow the batter to sit for about five minutes, then scoop the cookie dough out into rounded teaspoonfuls onto a cookie sheet that’s been greased with cooking spray. Bake the breakfast cookies at 350 degrees Fahrenheit for about 20 minutes, and let them cool on the baking sheet for about five minutes before transferring them to a wire rack. Cool the cookies completely and store them in an airtight plastic container. They’ll stay fresh for four to five days. If you want to freeze some for later, just pop them into a gallon-sized zip-top baggie and lay them flat in the freezer. They’ll keep for several months if frozen.
Do you have a favorite breakfast cookie recipe? What are some of your favorite mix-ins? Let us know!