Are you looking for a healthy recipe for breakfast cookies? Look no further. This one is picky eater approved.
When I first learned about the breakfast cookie phenomenon, I was hooked. When my son was younger, I tried everything to get him to eat more than air. Oats & quinoa, ha hahah! what a joke. But, when I thought about adding most of the same ingredients into a cookie, Voila! The Breakfast Cookie (healthy version) was born. This recipe was lovingly inspired by a post in Bon Appetit many moons ago. The best part - they are not just for breakfast!
I have made this recipe for my kids since they were very small, brought the cookies to bake sales, and made them for friends as a pick me up. Since there are several ingredients, the more little helpers, the merrier. My kids used to sneak the chocolate chips while they were "stirring". (Yea, uh-huh...I saw all those chips get lost in your mouth!)
These are special cookies that are not your every-day-box-mix-type. They are a family favorite that I have made at least 50 times over the years. They freeze beautifully. They can be made small (2") or doubled (4") for a Big Cookie feel. Here is the thing, they seem completely decadent and not healthy-ish at all. I have made them completely vegan with flax eggs and vegan butter - works great. I have added chia seeds, nuts, and left out the fruit - awesome. I have made them with all almond flour, and that is why I recommend a combination. All almond flour + vegan, and the kids were like, "no, mom, this is too far...just keep some of the 'good stuff' in." Well, there you have it!
List of Ingredients
1 1/2 cups of flour (I use a combination of almond flour + whole wheat)
1 tsp. kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar (I use coconut sugar)
1/4 cup honey
2 large eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
1 cup dried cranberries (or any dried fruit)
1/2 cup chocolate chips (Stevia sweetened)
Step 1: Let’s Get Started
First things first, this recipe requires a little preparation. I usually cook the quinoa earlier in the day. Or if you are like me, I always have left-over cooked quinoa in the refrigerator.
Also, leave your stick of butter out until it is room temperature. If you don't have time for this, microwave for 15 seconds. It should be soft, not melted.
This recipe will make 2.5 - 3 dozen for small-medium sized cookies.
1 - Preheat oven to 375°. Line 2 baking sheets with parchment paper.
2 - Whisk flour, salt, baking powder, and baking soda in a medium bowl.
3 - Using an electric mixer, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes.
4 - Add eggs and extracts; beat until pale and fluffy, about 2 minutes.
5 - Slowly add flour mixture 1/2 cup at a time. Stir in quinoa, oats, dried fruit, and chocolate chips.
6 - Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1 inch apart.
7 - Bake cookies until golden, 15 minutes. Transfer cookies to a wire rack and let cool.
Cookies can be stored airtight at room temperature for 1 day, or frozen for up to 1 month.
Step 2: Add as many steps as you feel your recipe needs.
Breakfast Cookies (healthy recipe)
I hope you enjoy this recipe as much as we do! Good luck, and happy baking!
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