I love breakfast. I’m one of those people who goes to bed at night thinking about what she’s going to eat the next morning. So, on days when I don’t have time to make a good breakfast, I like to have something on hand that’s nutritious, filling, and tasty. What’s the point of a breakfast if it’s not tasty?
That’s why I came up with these breakfast cookies — they have all the sort of good-for-you stuff you’d expect from a breakfast cookie, like fruit, oats, and almond butter. But, for a bit of indulgence and a caffeine jolt, they also have chocolate-covered espresso beans.
The recipe is very adaptable — feel free to add other nuts in addition to the almond butter, change the dried fruit, or flavor these with spices like cinnamon and ginger. You can also add more honey if you prefer a sweeter cookie.
- ⅓ cup almond butter
- 1 ripe banana, mashed
- 1 T canola oil
- 2 T honey
- 1 t vanilla
- ⅓ cup milk or almond milk
- 1 cup white whole wheat flour
- ½ t baking soda
- ½ t salt
- 1 cup rolled oats
- ½ cup raisins (optional)
- ½ cup chocolate-covered espresso beans (optional)
Preheat the oven to 425 F. Beat together the wet ingredients. In a separate bowl, mix the dry ingredients (except for the raisins and espresso beans). Add the dry ingredients to the wet, and beat until incorporated. Fold in the raisins and espresso beans.
Use a 1/4 cup measure to scoop the dough onto a baking sheet that’s been greased or lined with parchment or a silicone mat. Bake approximately 8 minutes, or until tops start to brown. Cool on a wire rack.
What’s your favorite delicious, nutritious make ahead breakfast?