After months of rushing out of the house and trying to find something I could easily eat in the car on my way to work, I finally started to look for healthy breakfast options that work on the go.
I love the versatility of this recipe. I’ve also made them with shredded carrot and walnuts, instead of the apple and pecans, and liked how those tasted. I tried replacing the peanut butter with a couple tablespoons butter and the cookies tasted great, but were a little crumbly. So, I would suggest keeping the peanut butter, or substituting with other nut butters, which I haven’t tried yet. If you want to make these cookies vegan, substitute the eggs by combining 2 tablespoons ground flax with 5 tablespoons water.
I like to keep the cookies in the freezer and take them out on the mornings I’m pressed for time. They take about 20 seconds to thaw in the microwave. I was pleasantly surprised that they kept me full for quite a while, much longer than a granola bar. This is such a tasty, filling, and easy breakfast on the go!
Breakfast Cookies – Makes 6-8 cookies, Cook Time – 40 minutes
1 cup oatmeal
1/2 cup oat flour
1/2 cup shredded coconut
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 apple, shredded
2 eggs (or 2 tablespoons ground flax with 5 tablespoons water)
1/4 cup melted coconut oil
1/3 cup peanut butter
1/3 cup maple syrup
1 teaspoon vanilla
1/4 cup dried cranberries
1/4 cup chopped pecans
2 tablespoons chia seeds
In a mixing bowl, combine the oatmeal, oat flour, coconut, cinnamon, nutmeg, baking powder, baking soda, salt, dried cranberries, pecans, and shredded apple.
In a smaller mixing bowl, combine the eggs (or flax egg if you want a vegan cookie), coconut oil, peanut butter, maple syrup, and vanilla. It is best if the eggs are at room temperature and to add the coconut oil last. It tends to turn back into a solid when combined with the other ingredients.
Add the wet ingredients to the dry and stir until just combined.
Using a 1/4 cup measuring cup, scoop out the dough onto the baking sheet and press the dough down.
Bake the cookies at 350° F for 12-15 minutes until they are lightly browned.
They can be stored at room temperature for about a week or in the freezer.