A delicious and fiber-rich breakfast cookie with lots of protein. Easy to make — one bowl, no mixers, fast baking time. Filling and better for you than pancakes and syrup, for sure!
High Fiber Breakfast Cookies
An excellent, tasty, soft breakfast cookie to start the day with lots of fiber and protein to keep you going in the morning, or as an energy booster in the afternoon. Easy one-bowl recipe that doesn't even require that you pull out the mixer.
Ingredients
- 2 large eggs
- ⅓ c honey
- ¾ c creamy peanut (or almond butter)
- 2 tsp vanilla
- 1½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt (more, if your nut butter is unsalted or lightly salted)
- 2⅓ c rolled oats (old fashioned oats)
- 2 tbsp ground flax seed (or chia seeds)
- ½ c pepitas (pumpkin seeds) (or unsalted sunflower seeds)
- ½ c shredded coconut (or raisins)
- ½ c craisins
- ½ c sliced almonds (or coarsely chopped nuts of choice)
- ⅓ c dark chocolate chips (mini or regular)
Instructions
- Preheat oven to 350℉. Prepare baking sheet with parchment paper liner.
Mix Wet Ingredients
- In a large bowl, whisk eggs. Add honey, peanut butter and vanilla. Stir until smooth.
Add Dry Ingredients
- To the wet ingredients, add rolled oats, ground flax seed, pepitas, coconut, craisins, nuts, and chocolate chips. Combine well with a sturdy spoon. The "dough" will be be very thick and sticky.
- Refrigerate for 30 minutes or more to help with shaping cookies in next step. (If short on time, you can skip this step.)
Shape and Bake Cookies
- Lightly wet your hands throughout so the dough doesn't stick to your fingers. Scoop a small handful of dough, roll into a ball, then press into a thick cookie. Place on the baking sheet.
- Bake at 350℉ for about 14-16 minutes. The cookies will raise slightly and crack on top. Let them cool on the tray for a least 10 minutes before eating. Let cool completely to firm up so they don't crumble in your hand when warm.
Storage
- Store in an air-tight container on the counter (if planning to use them quickly) or in the refrigerator. You can also freeze in batches for packing in a lunch or snack later in the day.
Notes
This recipe was modified from the recipe found here:
https://theplantbasedschool.com/healthy-breakfast-cookies/
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