Adding something new to the rotation of toast, greek yogurt, pancakes, oatmeal, waffles and eggs is always a welcomed change – a new muffin, bread, yes…but cookie? Now that’s a way to get my kids to finish their breakfast without complaining. It’s also something perfect for me when I’m running out the door still trying to finish my first coffee when I’ve realized I’d forgotten to eat breakfast.
And since we ditched granola bars in place of these, I can’t grab something store bought from the pantry so having these on hand has been great…especially alongside a glass or milk or a tea. AND like most of the recipes I use all the time, they’re totally customizable depending on what’s in your pantry. It’s not a picky recipe, so don’t get hung up on exact measurements and ingredients. Skip the eggs by replacing with bananas. Use applesauce instead of oil. Whatever you choose just dump, mix, bake and enjoy!
Wondering about the texture and taste? Since it’s a breakfast cookie – it’s slightly heavy and dense but not in the undercooked type of way, not super sweet (perfect since you’ll be topping with jam) and it comes out of the oven crispy/crunchy on the outside edges and chewy on the inside thanks to the rolled oats.
– 1 cup unsweetened shredded coconut
– 1/8 cup flaxseed
– 1/4 tsp salt
– 3/4 cups walnuts coarsely chopped (or pecans, almonds, sunflower seeds – whatever you have)
– 1 cup of fruit (I used a frozen blueberry, raspberry, blackberry mix)
– 2 eggs
– 1/4 cup oil (I used canola – will be trying coconut oil next time)
– 2 tbsp agave
– 1 tsp vanilla
Yield: 12 cookies. Preheat oven to 350 degrees. Mix everything well. Line a baking sheet with parchment paper then press about 2 tbsp of mixture into a 2-3″ cookie cutter. Or since I only seem to have cookie cutters in the shapes of stars, elephants and puppies, I used a colored ring from my magic bullet mug. Ha!
Then bake for about 20 minutes or until they are golden and smelling delicious. Transfer to a plate to cool.
And of course you must top with jam when you’re ready to have one. It’s breakfast, afterall. 😉
Recipe adapted via.