Whoaaaa, say what?! There are really cookies that you can eat, for breakfast??
Yes. The glorious answer is, yes.
When I was a kid, I used to hope, wish, and dream that I could eat cookies for breakfast (It might have had something to do with this commercial). I tried with all my might and with all my greatest persuasion skills, to try to convince my mom to buy Cookie Crisp, knowing full well that although those weren’t real cookies, they were the closest type of cookie that I could try to get my hands on in the morning.
No matter how dedicated I was to this task, my mom wouldn’t budge. For the longest time, the only sugary cereals that were allowed in the pantry consisted of Raisin Bran (barf) and Honey Bunches of Oats. On very special occasions or for “dessert” we were able to have Apple Jacks. Not too shabby, but definitely no Lucky Charms or Cookie Crisp.
All that time, I had always thought I was missing out on the good stuff. Well, it turns out I was just missing out on childhood obesity and early onset diabetes.
Yea, no thanks.
I was happy to stick with Cheerios, topped with sliced banana.
Each cookie packs a good amount of fiber and energy to get your day going. And for all you Gluten-Free folks out there, these are fair game for you, too!
These cookies store well, so go ahead and make a full batch for the week. You can also freeze the baked cookies and eat them in the near future. They are such great snacks and remind me of really tasty oatmeal, in baked form, that are easy to nibble on the run.
What more could you ask for? Really, though.
Breakfast Cookies {Gluten-free}
Adapted from Blommi.com
Makes about 3 dozen
Ingredients:
5 cups rolled oats (2½ for flour, rest stays whole)
1 tsp baking powder
1/4 tsp sea salt
3/4 tsp cinnamon
2 large eggs
1 1/2 tsps pure vanilla
1/3 cup turbinado sugar (or granulated)
⅓ cup coconut oil, melted and cooled
⅓ cup maple syrup
¼ cup almond milk
1 cup dried cranberries
1/2 cup pistachios, coarsely chopped
1/3 cup shredded coconut, unsweetened
Directions:
Preheat oven to 350 degrees.
In a food processor, grind 2½ cups of the oats, until the consistency of flour. Add the baking powder, salt and cinnamon to the food processor and pulse a few more times to incorporate; set aside.
In the bowl of a stand mixer, add lightly beaten eggs, vanilla, sugar, coconut oil, maple syrup and almond milk. Mix well, on medium speed, for about 1 minute. Add the flour mixture and mix well, about 1 minute. Add the remaining unground oats, cranberries, pistachios, and shredded coconut. Stir until incorporated, evenly, scraping the sides, if needed.
Scoop about 2 tablespoon size balls of dough onto a silpat or parchment lined baking sheet. (We use a 1 1/2 Tbsp cookie scoop.)
Bake for 14-15 minutes. Allow to cool slightly on cookie sheet before transferring them to a wire rack. Store at room temperature for about a week.
From the Little Yellow Kitchen,
Chrissy
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