Being a parent to two young kids is no joke. Mornings have become a divide-and-conquer task as we get both kids ready for school. When I have time, I prefer to make smoothies or oatmeal, but both of those must be fed to Luke (or cleaned off of the floor and walls later), which takes up my time when I need to be doing Abby’s hair or making the coffee. I needed something healthier than a handful of Cheerios that Luke could feed himself while I do other things in the kitchen. My solution was to create these delicious, nutrient-dense Breakfast cookies, and I gotta say, they’re pretty fantastic!
I deemed these treats breakfast cookies because they are loaded with nutritious ingredients — oats, seeds, almond flour, and dates — and don’t contain any junk like refined sugar, oil/butter, eggs, or white flour.
My kids love them!
Last week my parents stayed at our house with Luke while my husband and I took Abby to Disney World. I made a batch of these breakfast cookies for my parents and Luke, and they didn’t last long. My mom even said she wanted more after they were gone. Apparently Luke would walk through the kitchen, see the cookie container, and point at them until he was given one. He gets very excited about them!
Pure happiness!
The recipe for these breakfast cookies makes 16-18 cookies, and they keep their chewy crispness for up to a week in an air-tight container on the kitchen counter.
- 1 cup rolled oats
- ½ cup oat flour
- ½ cup almond flour
- 1½ tsp. baking soda
- ¼ tsp. fine sea salt
- 1 Tbs. ground Chia seeds
- ¼ cup raw sunflower seeds
- ¼ cup raw pumpkin seeds
- 1 tsp. ground cinnamon
- Scant ⅔ cup pure maple syrup
- 1 tsp. vanilla extract
- ½ cup + 2 Tbs. creamy nut butter (I use almond)
- 5-6 medjool dates, pitted and chopped (or ½ cup favorite dried fruit)
- In a large mixing bowl, stir together the oats, oat flour, almond flour, baking soda, and salt until no clumps remain. Add the Chia seeds, sunflower seeds, pumpkin seeds, and cinnamon; stir again.
- In a smaller bowl, combine the maple syrup, vanilla, and nut butter until fairly smooth (this may take some patience).
- Pour the wet ingredients into the dry and stir until no dry flour remains. Fold in the dates.
- Place dough in the fridge to chill at least 30 mins.
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Scoop heaping tablespoons of dough onto the baking sheet and shape into round cookies with damp hands to prevent sticking. You should end up with 16-18 cookies. Bake about 14 mins, then allow to cool on the baking sheet.
- Store cookies in an air-tight container at room temperature up to one week, or freeze for later.
If you're nut free, you could substitute Sunbutter for the nut butter and try ground sunflower seeds instead of the almond flour. (I haven't tried it, but that's what I would do.)
These breakfast cookies are also great post-workout and after-school snacks! They travel well and are loaded with fiber, plant protein, healthful fats, and unrefined carbs for energy. I find myself going for one when I’m craving sweets but know I should eat something nutritious.
As a testament to how good these breakfast cookies are, I’ve made these cookies four times in the past three weeks! Trust me, you’ll miss them once they’re gone.
♥ ♥ ♥
Also try my Chocolate Chip Lactation Cookies!
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