For years, my husband has been asking me to make “healthy” breakfast cookies. He is a self-proclaimed cookie snob. Traditional chocolate chip cookies are his favorite, and he loves to stand over the sink and eat two or three with a Diet Coke in hand. (Why a Diet Coke? I have no idea. We’ve all got our vices.)
The funny thing is that I HAVE made him some so-called “healthy” cookies before and he’s turned his nose up. I don’t blame him—it’s a rough day when you’re craving a cookie and you’re handed something that doesn’t quite resemble the chewy dough ball you’ve been desiring.
My solution to healthy cookies is this breakfast cookies recipe. These may not taste cookie-ish enough to happily be considered an indulgent dessert after dinner, but they taste pretty darn delicious for breakfast. And they’re filled with fiber and healthful ingredients. Because, you know, chocolate has antioxidants. And that just seals the deal for me.–Jessica Merchant
LC Breakfast Cookies Explained Note
In the words of one of our recipe testers, “Breakfast cookies are hard. You want them to be healthy so you feel virtuous about starting the day on the right foot, but you still want your breakfast to taste good. These cookies leave you feeling slightly virtuous (flax!) yet slightly naughty (CHOCOLATE!).” Think of granola bars but in cookie form. That’s what you get with this breakfast cookies recipe. And you can feel free to tweak the recipe a little to suit your tastes, whether by adding walnuts, skipping the flax, tossing in some pumpkin seeds, maybe even upping the amount of banana or egg for a moister cookie. As our tester alluded to, it’s all about perspective.
Breakfast Cookies Recipe
- Quick Glance
- 30 M
- 1 H
- Makes about 20 cookies
- 1 1/2 cups old-fashioned rolled oats
- 2/3 cup whole-wheat pastry flour
- 1/3 cup ground flaxseed
- 2 tablespoons light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 very ripe bananas, mashed
- 1 large egg, lightly beaten
- 2 tablespoons coconut oil, melted
- 2 tablespoons peanut butter, melted
- 2 teaspoons vanilla extract
- 1 cup (about 8 ounces) stemmed and chopped dried figs (preferably Turkish)
- 1/4 cup chopped dark chocolate
- 1. Preheat the oven to 350ºF (177ºC). Line a couple baking sheets with parchment paper.
- 2. In a large bowl, whisk together the oats, flour, flaxseed, brown sugar, baking powder, baking soda, cinnamon, and salt. In a smaller bowl, mix together the mashed bananas, egg, coconut oil, peanut butter, and vanilla extract. Add the wet ingredients to the dry and mix until just combined. Stir in the dried figs and the chocolate until evenly dispersed.
- 3. Scoop out the dough 2 tablespoons at a time and place on the baking sheets, spacing the cookies 2 inches apart. Gently press the blobs of cookie dough to flatten slightly as the cookies will not spread at all. Bake until the cookies are set and slightly golden at the edges, 10 to 15 minutes. (Most of our cookies came out done at 12 minutes, but start checking them at 10 minutes.)
- 4. Remove the baking sheets from the oven and let the cookies cool on the sheet. These breakfast cookies are best when eaten the first or second day but can be stored in a sealed bag or container for up to 5 days.
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