Breakfast cookies are a thing, I swear. And they’re delicious. You don’t have to feel guilty about eating a cookie for breakfast. These have no refined sugar, they are gluten-free and one breakfast cookie will keep you going. Whether you grab one for a breakfast on the go, pack one for a hike or bike ride or need a mid-morning snack, these healthy cookies are the perfect option.
I have leftover nuts and a bit of dried fruit from holiday baking. You too? Oh good, because we’re about to use up all those half empty containers for something really tasty. That’s the only drawback with holiday baking, one rarely uses ALL of the things purchased. Now, we have a good use for those handfuls of pantry items hanging around just begging to be destined for something delicious.
These are completely flexible as far as the nuts and dried fruit. Use what you have in the pantry. As long as it equals the amount in the recipe, it doesn’t matter what the fruit or nuts are. I’ve made two batches already and used different dried fruit because I had quite a bit.
Think of these as a granola bar in cookie form. They are sweetened with just a few ounces of honey, so you don’t have to worry about giving them to little ones or having the dreaded sugar crash. I’m not great at eating breakfast, but this I can handle. It’s not that I don’t like breakfast, quite the contrary. I love it. However, I rarely eat in the mornings. I’m just not wired that way. Some people need food the second their peepers are open, I can’t even think about it until I’ve been up for a couple of hours. Coffee, that’s my first thought. Which leads me to this – these are GREAT with a cup of coffee in the morning.
Because they are loaded with dried fruit, nuts, peanut butter and oats, they are also perfect for packing for the kids sports games, etc. They are a much better option than most store-bought granola bars. Some of those so-called “healthy” treats are loaded with more sugar than a candy bar. If I’m going to eat 17 grams of sugar, you can bet your sweet bippy it isn’t going to be a granola bar, or a breakfast cookie for that matter.
USED TO MAKE BREAKFAST COOKIES:
GRANOLA BREAKFAST COOKIES
- 1/2 cup pecans
- 1/2 cup sliced almonds
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup shredded coconut
- 2 cups old-fashioned oats
- 3 Tablespoons coconut oil, melted and cooled
- 2 teaspoons kosher salt
- 2 eggs, beaten
- 1/3 cup honey
- 2 medium, ripe bananas, mashed
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1 cup nut butter (I used half peanut butter, half almond butter)
- 1 cup dried fruit (I used cherries, dates, apricots)
- Preheat oven to 350°F.
- Mix pecans, almonds, pumpkin seeds, coconut, oats, salt and coconut oil in a medium bowl. Spread out on a baking sheet and toast in the oven for 10 - 12 minutes. Remove from oven and set aside to cool.
- Lower oven to 325°F.
- In the same bowl: mix eggs, honey, banana, almond flour, baking powder, nut butter and dried fruit. Add toasted nuts and oats. Mix until fully incorporated.
- Line a baking sheet with a silpat (or parchment paper) and scoop out 1/4 cup portions (2 ounce). Slightly flatten, as they will not spread in the oven.
- Bake for 18 minutes, remove from the oven and let cool for 5 minutes on baking sheet before transferring to a cooling rack to cool completely.
- They will keep in an airtight container on the counter for about a week.