Breakfast Cookies
Breakfast cookies!
I fully admit that get hangry. I try to avoid being super grumpy by always having snacks available. I’m a bit fan of snacks. Especially snacks that can get you through until meal time. I like portable snacks too so I’m all about bars, cookies, energy balls as you can probably tell from my other recipes, haha.
These cookies were born for that reason! Imagine an oatmeal cookie, a granola bar and trail mix had a baby. Not super sweet, filled with dried fruit, seeds and nuts and super customizable. I really like sharing recipes that you can make your own with the mix-ins that you like. If you don’t like one of the mix-in ingredients; use the same amount of one that you do like!
And I didn’t use refined sugar! I made these cookies with date sugar which is dried and ground dates. I found date sugar in the baking section of my local grocery stores. There are a few brands that make it now so it shouldn’t be too tricky to find. But, if you want to make these with sugar, you can easily use 1/2 cup of granulated sugar and 1/2 cup of brown sugar. I hope you love them!
Breakfast Cookies
Ingredients:
1 1/4 cup all-purpose flour
1 cup old-fashioned or large flake oats
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1 cup date sugar
3/4 cup unsalted butter, melted and cooled slightly
1 large egg
1 tsp vanilla extract
1/2 cup shredded unsweetened coconut
1 1/2 cups of mix-ins (In this version: I used 1/2 cup of dried cherries and cranberries, 1/2 cup chopped almonds and 1/2 cup of pumpkin seeds. You can totally add chocolate chips if you are into that.)
Directions:
Preheat your oven to 350 degrees. Line two cookies sheet with silicone mats or parchment paper.
In a medium bowl, whisk together the flour, oats, baking soda, cinnamon and salt. Set aside.
In a large bowl, whisk together the butter and the date sugar. It will look a little clumpy; don’t worry, it will smooth out. Add the egg and whisk until smooth. Using a silicone spatula, mix in the dry ingredients. When the dough is still a bit streaky, add the mix-ins so you don’t overwork the dough. If your dough looks really shiny or if your kitchen is on the warm side, pop the dough into the fridge for 15-20 minutes after mixing. This will make sure the cookies hold together well in the oven.
Using a cookie scoop, portion to dough into balls and place on the prepared cookie trays about 2 inches apart. I like to flatten the tops of the cookies a little bit. Depending on the size, you should get about 10-14 cookies out of this dough.
Bake the cookies for 10-12 minutes until the edges are slightly golden and the bottoms are golden-brown. Cool on the cookies trays for about 5 minutes and then transfer to a wire rack to cool completely. Store in a cookie tin or air-tight container up to 4 days. These cookies also freeze really well. I like to individually wrap them and take some out as I need. They will last up to a month in the freezer.
Enjoy!
Breakfast cookie