Recipes: Mostly healthy breakfast cookies

I’m nothing if not honest, and honestly if it’s the kind of day where I have to be somewhere before 10 a.m. I do not want to put a lot of effort into my breakfast. I need breakfast desperately — unfortunately I am prone to both low blood sugar and being hangry when I don’t eat within about 7 minutes of realizing I’m hungry.

It’s also worth noting that for whatever reason, my body needs carb-heavy breakfasts. Eggs and bacon don’t do the trick for me unless I have toast as well. At my old job, we had a really convenient kitchen in the office, so when I got in, I would just make a quick breakfast. At first it was a bagel and cream cheese, then when I got on this health kick (somehow still mostly going), it switched to a grainy toast and almond butter.

But, umm, the kitchen at my new job is far from my desk and the appliances are used by a lot more people. So my old plan didn’t really work anymore. I tried breakfast before I left, and that didn’t go so well. While I reluctantly admit that I’m a morning person, I’m also task-oriented and constantly maneuvering plans and possible action paths. Which means I know that if my bed is cozy or I spend an extra couple minutes picking out clothes, I won’t have time to make breakfast and will end up eating a protein bar. Which, in a pinch, is fine. But is not good for a day-to-day routine.

A month or two back, for part of meatless Monday, my best friend made breakfast cookies. They were delicious, and more filling than I expected. So I decided to try out my own recipe. Please take the disclaimer that it is a work in progress, but it’s close enough that I’m ready to share it. Final disclaimer: I know this is a lot of ingredients, but the labor is so simple that it’s definitely worth it in my mind.

Ingredients:

  • about 2 1/4 cups rolled oats
  • 1-2 tbsp. cocoa powder
  • 1 tbsp. flour (if you’re gluten-free, substitute with protein powder or another flour)
  • 1 tsp. baking soda
  • pinch of salt
  • 1/2 tsp. cinnamon
  • 1/4 cup chocolate chips*
  • 1/4 cup craisins*
  • 2-3 tbsp. chia seeds
  • 1 small container applesauce (4 oz.)
  • 1 egg (can use mashed banana for vegan option)
  • 1 tsp. vanilla
  • 1/2 cup nut butter (I use almond, but pick whatever you like)

* Substitute with mix-ins of your choice (seeds and dried fruit are especially great)IMG_8944

Instructions:

  1. Preheat the oven to 350ºF.
  2. In a large bowl, combine all the dry ingredients (aka everything listed before the applesauce).img_8945.jpg
  3. In a small/medium bowl, mix together all the wet ingredients.IMG_8946
  4. Once thoroughly mixed, blend the wet mixture into the bowl with dry ingredients.
  5. Use two spoons to form rounds on cookie sheet (you may need to use the spoons to encourage them to be, y’know, round).
  6. Bake for 10-12 minutes.
  7. Enjoy! (They don’t need to be refrigerated, but do seal in an airtight container and consume within 1 week.)

IMG_8949

Cost about $5**, makes about 20 cookies (6-7 servings).

Easy enough, right? Right. Now, these cookies are still a little more crumbly than I’d like — I haven’t figured out the right trick to get them to stick together better after they bake. But they’re hearty, a little sweet, and remarkably low on sugar while still sneaking in some protein and other nutrients.

What I love most about these cookies is how easy they are. Breakfast can be an issue for a lot of emerging adults and adults in general. If you’re busy, you may not have time to make things or have the resources for popular healthy options. I make these about once a week, and then my breakfasts are handled. Plus I feel like I’m getting a little sweetness while also giving my body the energy it needs in the morning.

What are your favorite breakfast recipes? Let me know in a comment below, or on Twitter @ohgrowup! Thanks for reading, and good luck adulting!

**Please bear with me on the price estimate, it’s super rough. I buy most of it in bulk and already had a lot around the house. The most expensive part is probably the seeds or nut butter, but each amount of ingredient is pretty small so things last a while.

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