Thick, chewy little bombs loaded with crunchy nuts, seeds, peanut butter, and fruit. Healthy whole wheat and fiber disguised as a sweet-salty treat. Great for an on-the-go breakfast or after school snack. Cookies for breakfast? Um…yeah!
Cookies for Breakfast you say?
You betcha! Who says cookies can’t be healthy? And who says they can’t be for breakfast. Or snack time, for that matter. Not me! Just tell your kids they’re getting cookies for breakfast and watch their eyes light up with pure adoration. Feel free to switch out the cranberries for raisins or any other chopped, dried fruit to suit your family’s taste.
The dry ingredients
Give all of the dry ingredients, old fashioned oats, baking soda, whole wheat flour, and cinnamon a quick stir in your mixer or in a large mixing bowl. But these get pretty thick and sticky so I really recommend a stand mixer. If you don’t have a stand mixer don’t despair, a hand mixer will work. Then ask for a stand mixer for Christmas. I’m completely serious. Mine was possibly the best Christmas present ever. More on that some other time.
The wet ingredients
Ok I know technically brown sugar is dry but it just seems to work best this way. There’s an egg, applesauce, honey, brown sugar, and PEANUT BUTTER! Yummy peanut butter, you make us smile. Whisk these lightly in a small bowl and add them to the dry ingredients until the dough is just barely moistened. Don’t over mix or they’ll get tough. And we still have to add in…
The mix ins
This is where we mix in all of the good stuff. If you like almonds, chia seeds, dried cranberries, sunflower seeds, and chocolate, CHOCOLATE, you’re in luck. If not, just leave what you don’t like out and add a little more of what you do like. Easy! Mix for a minute or two until everything is evenly incorporated.
Use a cupcake sized scoop or a scant 1/4 cup measuring cup to drop these on a parchment-lined cookie sheet. I like a scoop best as these are super thick and super sticky. You can fit quite a few on the sheet because they don’t really spread much. Flatten them slightly with a measuring cup or spoon. You may need to spray it with a little cooking spray cuz I may have forgotten to mention how sticky they are.
Pop them in a 350° oven for 8-10 minutes until light golden brown around the edges. Cool on the cookie sheet for a few minutes then transfer them to a rack to cool. They’ll firm up as they cool.
Store them in an air-tight container for up to a week, not that they’ll last that long!