Breakfast Cookies

I have always loved breakfast cookies! There is just something so fun about eating a  cookie for breakfast and not having to apologize for it! I have seen so many different recipes and never really found one that I really liked or that my kids liked. I decided to just come up with my own, that way I could put whatever I wanted in it.

This is a first round recipe which means I will be coming back later to work on it and make it healthier. There is still a good amount of sugar and I would like to cut more of the butter out, but its a good starting place! I have started replacing some of the sugar with molasses but I don’t have it down pat yet!But they are just too good not to share now!

Lets get onto the recipe!

Breakfast Cookies

Ingredients:

1/2 cup of flaxseed

3 cups whole wheat pastry flour

1/2 cup uncooked oatmeal

1/2 cup almonds

4 TBsp of hemp seeds

1 tsp sea salt

1 1/2 tsp of baking soda

3/4 cup Earth Balance butter (or butter of your choice)

1 1/4 cup brown sugar

1 2/2 Tbsp vanilla

1 cup of chocolate chips ( I like the Enjoy life brand- its dairy free)

Directions-

In a small separate bowl mix the flax seed with  1 cup + 2 Tbsp very  hot water. Let it sit for about 10 minutes. It will look all goopy when it is ready. You are basically making a flax egg ( which is replacing and egg you would typically use)

Put your oatmeal and your almonds in a food processor or if you have something like a NutriBullet use that. You care going to want to pulse it down until it resembles bread crumbs. If you don’t have a food processor you can still make this recipe. Your cookies will just have a different texture to them. I would use old fashioned oats and chopped almonds if you dont want to put them through the processor.  One of my children has sensory issues with food so texture is a big deal to him, thats why I blend mine down.

Go ahead and cream your butter and sugar together for a few minutes in a separate bowl. I do this in my stand mixer  but you can also do it with a hand mixer. Next add the vanilla and the flaxseed and water mixture. Blend it all together very well.

Now add all the other ingredients and mix well.

I put mine in the fridge for about 30 minutes. This is when I preheat my oven. You need to preheat your oven to 350 degrees.

After your 30 minutes and your oven is ready lightly spray a cookie sheet with cooking spray so  your cookies won’t stick.  I use my ice cream scoop to scoop out my breakfast cookies. You want to use about 1/4 cup of batter with each cookie. Remember they are breakfast cookies so that is why they are so big. They will spread a little bit so make sure to give them about 2 inches on both sides.

I bake mine for 12- 13 minutes. You want them to still look a little undercooked when you pull them out. That is what makes them soft and chewy. Let them rest on the cookie sheet for about 5 minutes and then transfer them to a cooling rack. They will be soft so be careful with them. They will firm up after they completly cool.

I get anywhere from 18 to 21 cookies depending on how much I scoop up. Plus its hard to count these becasue everyone always attacks them while they are cooling!

After mine cool completly I put the breakfast cookies in individual sandwich size ziploc baggies. It is the middle of summer here so I keep mine in the fridge only becasue it gets really hot in my kitchen and I dont want the chocolate chips to get melty. I am not even sure that is a real word but you know what I mean!

These are my kids favorite breakfast and I love these breakfast cookies becasue they are so easy to make. They are a quick and easy breakfast to just hand out. I often give my kids a breakfast cookie and a banana! Do you need some more easy breakfast ideas? Check out this post for some!

sharing today with Christian Mommy Blogger

Breakfast Cookies