Second Cup Breakfast Cookie Recipes
BEST EVER BREAKFAST COOKIES
These Breakfast Cookies are a nutritional powerhouse, perfect to jump-start your day! Packed with fiber and protein, and any dried fruits, nuts, or seeds that you want.
Provided by Elizabeth Lindemann
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
- In a large bowl, mix together the mashed banana, the egg, maple syrup (1/4 cup), salt (1/2 teaspoon), cinnamon (1/2 teaspoon), and peanut butter (1/4 cup) until very well blended, using an electric mixer or by vigorously whisking.
- Add the whole wheat flour (1/4 cup) and stir to combine.
- Add the oats (1 cup), nuts/seeds (3/4 cup), and dried fruit (3/4 cup). Stir together.
- Using a large cookie scoop (or 1/4 cup measuring cup), scoop out the mixture onto the prepared baking sheet. Press down on the top of the scoops to flatten them out, as they will not spread out during baking. I pressed the sides in as well, almost like I was forming a burger patty.
- Bake for 20 minutes at 350 degrees, or until slightly golden brown on the edges.
Nutrition Facts : ServingSize 1 cookie, Calories 262 kcal, Carbohydrate 34 g, Protein 7 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 193 mg, Fiber 4 g, Sugar 16 g
HEALTHY BREAKFAST COOKIES
Whip up the ultimate grab-and-go morning meal with a recipe for soft and chewy Healthy Breakfast Cookies loaded with fiber and protein.
Provided by Kelly Senyei
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F. Line a baking sheet with parchment paper or a Silpat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt and cinnamon.
- Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.)
- Bake the cookies for 14 to 16 minutes until they're golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 276 kcal, Carbohydrate 31 g, Protein 9 g, Fat 15 g, SaturatedFat 3 g, Sodium 197 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
BREAKFAST COOKIES
Steps:
- *Especially if using banana, you can easily omit the added sweetener entirely for a wholesomely delicious taste that's like eating mini muffins in the form of a cookie. If you'd prefer more of a dessert taste, add extra sweetener as desired, starting with the listed 2 tbsp and going from there - if you want to use a liquid sweetener, just cut back on the banana or applesauce.Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies-I used a mini cookie scoop-and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet. This makes 18 mini cookies (as shown in the photos), or 10-12 bigger cookies.View Nutrition Facts
Nutrition Facts : Calories 35 kcal, ServingSize 1 serving
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- Place rack in the center of the oven and preheat oven to 350F degrees. Line a baking sheet with parchment paper.
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- In a large bowl, whisk together the oats, flour, flaxseed, brown sugar, baking powder, baking soda, cinnamon and salt. In a smaller bowl, mix together the mashed bananas, egg, coconut oil, peanut butter and vanilla extract. Add the wet ingredients to the dry and mix them until just combined. Stir in the dried figs and the chocolate until evenly dispersed.
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- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
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- Preheat your oven to 350°F (176°C) and lightly grease 2 individual sized (~16oz./500 ml) ramekins or oven-safe dishes with cooking spray or oil. Set aside.
- Add the oats, cocoa powder, and baking powder to a blender and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.
- Add all of the remaining ingredients except for the chocolate chips, and process on high until the dough becomes smooth and creamy, about 20 seconds. Periodically stop and scrape down the sides of your blender, if necessary. Finally, fold in the chocolate chips by hand.
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