Breakfast Cookies
I’m not a big breakfast eater and often skip it all together, especially when I have to be up rather early.
On weekends, when my stomach has time to wake up, I love having an egg and cheese English muffin sandwich, bread pudding, or a big bowl of granola, fruit, and yogurt. But when I need to be to work, I often take along a few breakfast cookies. With ingredients like peanut butter, almonds, bananas, and blueberries, they are quite healthy.
This video below will walk you through how to make two different varieties, Banana Chocolate Chip and Peanut butter Cookies and Blueberry Almond cookies.
Friday Featurette - Breakfast Cookies
**Side note: this channel, Board Barista, has gone through a few different versions. There are old episodes that have recipes (Recipe Roulette! Super fun and super yummy recipes!), some random slice-of-life stuff, and is now one of my husband’s gaming channels. He primarily covers tabletop RPGs, Star Wars Unlimited, and Warhammer, 40K. Also, check out Professor Fen MTG for Magic the Gathering content.
Recipes:
Banana Chocolate Chip & Peanut Butter Breakfast Cookies:
1 ripe Banana
1/3 cup Peanut butter
1/2 cup Semi-sweet chocolate chips
1 cup Rolled oats
1. Preheat oven to 350 degrees.
2. Put all ingredients into medium-sized bowl. Combine with electric mixer.
3. Prepare a baking pan lined with silicone mat or well-greased with butter. Place 1-inch balls of dough onto pan. Bake for 12-15 minutes.
Blueberry Almond Breakfast Cookies
1 cup Rolled oats
1/4 cup frozen blueberries
1/4 cup flour
1/2 cup Coconut oil
1/4 cup Almond silvers
1 Egg
1 teaspoon cinnamon
1 teaspoon salt
1 tablespoon Maple syrup
1. Preheat oven to 350 degrees.
2. Place coconut oil into medium-sized bowl. Add egg. Beat with fork.
3. Add remaining ingredients. Mix again.
4. Prepare a baking pan lined with silicone mat or well-greased with butter. Place 1-inch balls of dough onto pan. Bake for 12-15 minutes.
Tips:
Experiment with different fruits and nuts! I’ve used apples, raisins, craisins, even sweet potatoes. Cashews, macadamia nuts, almond butter…the options are endless.
Make a few different varieties at once.
They freeze well!
They make great take-alongs for lunchboxes, hiking, etc., in addition to just for breakfast.
Make sure you’re using rolled oats, not quick oats. These are not the same and cannot easily substitute. Yes, there’s a story there!
Anyways, enjoy, happy baking, and I hope these perk up your morning some!
Thanks for reading!
💜
Laura
