Breakfast Cookies

So, let’s start the New Year off right, shall we? What could possibly be better or healthier for you than cookies for breakfast, warmed in the microwave and drizzled in chocolate. What? No? What do you mean, “No”? Give me a chance, here.

Even Cookie Monster would love these.

Even Cookie Monster would love these.

Way long ago and far away, I came across this rather interesting idea at Fitnessista. As cool an idea as a breakfast cookie is, a cold, semi-congealed mass on a plate or in a bowl is not my idea of appetizing. Or to-go friendly. Imagine eating one of those while backing out of the driveway or scraping frost off the windshield in the o’dark thirty hours. Not happening. So, using my insane amounts of ingenuity, some helpful hints from the comments, and a little elbow grease, something a little more portable was born.

  • 1 C whole grain rolled oats
  • 1/4 C steel cut oats
  • 1 T chia seeds
  • 1/4 C teff
  • 2 T whole flax seeds
  • 2 T raw wheat germ
  • 1/4 C nut butter
  • 1 tsp cinnamon
  • 1 banana, mashed
  • 1 T agave
  • 1/4 C plant milk
  • 1/4 C light brown sugar

Preheat oven to 350F. Mix everything together in a bowl. I used a 3T cookie scoop to portion out cookies into a whoopie pie pan, then squashed them into shape. You could drop by tablespoon/teaspoonfuls or mold them into cute little cookie cutters or whatever. Just squash them down flat-ish. Bake about 10min. Let cool about 5 min before attempting to remove them from the pan. They’re still pretty soft, but at least you don’t have to eat them with a spoon!

For a little added awesome, throw some chocolate chips in a plastic bag and microwave at half power in 20-second intervals, squeezing the bag to mix the chocolate as it melts. Once the chocolate is warm and all the chips are melted, snip a corner of the bag and squeeze to drizzle chocolate over your de-panned (technical term) cookies.


3 thoughts on “Breakfast Cookies

  1. C is for cookie that’s good enough for me….cookie,cookie,cookie starts with C! The only ingredient I don’t have is teff, what would you substitute?

    • This recipe is so flexible, you could just throw in some other small grains you like — amaranth, millet, etc. Or, use some cooked brown rice or any other grain you have on hand. As long as the “dough” sticks together and isn’t runny, you’re golden! Baking these cookies is just to make them firm enough to carry around — there’s no real chemistry involved 😉

  2. Pingback: Oats, Peas, Beans, and Barley Grow… | The Vegan Virtuoso

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