Breakfast Cookies

Name: Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup rolled oats; 1/2 cup almond flour; 1/4 cup honey or maple syrup; 1/4 cup peanut butter; 1/2 cup mixed dried fruits (raisins, cranberries); 1/4 cup chopped nuts (walnuts, almonds); 1/2 tsp baking soda; 1/2 tsp vanilla extract; 1/4 tsp salt; 1/2 tsp cinnamon

Craving something delicious for breakfast that’s quick and easy? Look no further! Breakfast cookies are the perfect blend of taste and nutrition. Packed with oats, nuts, and dried fruits, these cookies are not only satisfying but also provide lasting energy. Whether eaten on-the-go or paired with a glass of milk, they’ll become a morning favorite in no time!

Ingredients

1 cup rolled oats
1/2 cup almond flour
1/4 cup honey or maple syrup
1/4 cup peanut butter
1/2 cup mixed dried fruits (raisins, cranberries)
1/4 cup chopped nuts (walnuts, almonds)
1/2 tsp baking soda
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp cinnamon

Servings and Cooking Time

This recipe yields about 12 cookies. Preparation time is approximately 10 minutes, and cooking time is around 15 minutes.

Nutritional Value

Each serving (1 cookie) contains approximately:
– Calories: 120
– Protein: 3g
– Carbohydrates: 15g
– Fat: 5g
– Fiber: 2g
This is based on one cookie per serving.

Step-by-Step Cooking Process

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the rolled oats and almond flour.
Add the honey (or maple syrup) and peanut butter to the bowl.
Mix in the baking soda, salt, and cinnamon until well combined.
Fold in the dried fruits and chopped nuts.
Using a spoon, scoop out the mixture and form into cookie shapes.
Place the cookies on a lined baking sheet, spacing them apart.
Bake in the preheated oven for 12-15 minutes or until golden brown.
Remove from the oven and let them cool on a wire rack.
Store in an airtight container for up to a week.

Alternative Ingredients

You can substitute almond flour with oat flour or whole wheat flour. For a nut-free version, use sunflower seed butter instead of peanut butter. You can also switch up the dried fruits based on your preference.

Serving and Pairings

These breakfast cookies pair wonderfully with a glass of milk, yogurt, or a smoothie. They also make a great snack for kids and adults alike throughout the day.

Storage and Reheating

Store these cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months. To reheat, simply pop them in the microwave for a few seconds.

Cooking Mistakes

Not measuring ingredients accurately can lead to inconsistent texture.
Using too much liquid can make the cookies soggy.
Overbaking will result in hard cookies; keep an eye on them!
Not allowing cookies to cool can lead to crumbly edges.
Skipping the salt can dull the flavor of your cookies.

Helpful Tips

Experiment with different mix-ins like chocolate chips or coconut.
For added sweetness, sprinkle some chocolate chips on top before baking.
Let the cookies cool completely before storing them.
Use a cookie scoop for uniform size and even baking.

FAQs

Can I make these cookies gluten-free?

Yes, by using certified gluten-free oats and almond flour, you can easily make these cookies gluten-free.

How long do these cookies last?

In an airtight container, they will last about a week at room temperature, or up to three months in the freezer.

Can I add chocolate to the cookies?

Absolutely! You can mix in chocolate chips for a sweeter treat.

Are these cookies suitable for kids?

Yes, these cookies are a healthy snack option for kids, packed with nutrients and flavor.

What can I use instead of peanut butter?

You can use any nut butter or seed butter such as almond butter or sunflower seed butter for a nut-free option.

Conclusion

Breakfast cookies are a versatile and nutritious way to start your day. They are easy to make, customizable, and perfect for busy mornings. Enjoy them fresh from the oven or as a convenient snack throughout the week!