Who doesn’t like the sound of a breakfast cookie? Hello morning yumminess! My amazing baker friend/contributor Tiffany got me hooked on @sallysbakeblog – so many incredible things to make. This morning I made her breakfast cookie for the first time. Super easy and delicious! I made them really large 🙂
Trying to get breakfast ready in the wee hours of the early morning can sometimes be very challenging- especially in the winter time when all you want to do is curl up in your bed until daylight shows its head. Unfortunately for me, I have a 6am wake up and breakfast is often missed because I didn’t allow enough time to prepare anything. That’s where these simple and filling breakfast cookies come in! Who doesn’t love a good cookie? These are chock full of whole grains, dried fruit, nuts and whatever else you like to sprinkle into a cookie. Using only bananas and honey as sweetener you can still boast about your healthy lifestyle while chowing down on a cookie. For all the moms out there, this is a great way to get some protein and fibre into your children while still tasting delicious.
Once again, I followed a recipe from Sally’s Baking Addiction. These ones are titled “Good Morning Sunshine Cookies”. Link here: https://sallysbakingaddiction.com/2017/01/19/good-morning-sunshine-breakfast-cookies/
- 2 ripe medium bananas, mashed (about 3/4 cup)1
- 2 and 1/2 cups (200g) old-fashioned whole rolled oats2
- 1 cup (250g) any nut butter (I use almond butter)
- 1/2 cup (60g) chopped pecans or walnuts3
- 1/3 cup (75g) honey4
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (190g) fresh or frozen blueberries (do not thaw frozen)
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Add everything to a large bowl and mix together with a rubber spatula or wooden spoon until combined (or use a hand-held or stand mixer).
- Scoop mounds of dough, about ¼ cup each, onto baking sheets. 6 cookies per baking sheet since they are so large. The cookies won’t spread much in the oven, so gently press the mounds down to create a flatter shape.
- Bake for 18-21 minutes until lightly browned on the sides.
- Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
These cookies are easy to make and don’t require many ingredients. After my own experience with these cookies, couple tips I have: 1) Make them large (for a more filling size cookie to eat on the drive to work) 2) Spread them out a bit flatter to get a faster cooking time 3) Only cook ONE tray at a time (I tried to cheat by baking two trays, and even though I swapped them halfway, the bottom of my cookies got burnt from being too close to the heat element). 4) Refrigerate or freeze them so they last longer and microwave before eating for a “fresh out of the oven” taste!