The morning can be a chaotic time. When my girls wake up they are READY TO GO! Full of questions and needs immediately before my eyes have unfused themselves and my brain has defogged. By the time I have attended to all of everyone else's needs my stomach growls in anger and I realize I have forgotten about myself.
ENTER THE BREAKFAST COOKIE TO SAVE THE MORNING
You have probably heard of breakfast cookies, often with oats and mashed banana and lots of other healthy things. I've tried those and I find the texture too stodgy for me. But then, like angels singing, I stumbled upon this recipe from Dessert for two (one of my favourite go to blogs).
I LOVE these cookies, like my daughter loves her stuffed panda, don't even try to take these away from me.
I have experimented with making these vegan, but currently honey is still best, but I have managed to make them work with dairy free butter/margarine and aquafaba as an egg replacement. These cookies can be customized with whatever mix-ins your heart desires.
Ingredients
- 1/2 cup + 2 tbsp whole wheat flour
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- pinch of salt
- 3 tbsp softened butter (DF if needed)
- 1/4 cup honey
- 1 tbsp neutral oil
- 2 tbsp aquafaba (from can of chickpeas or white beans) (or 1 egg white)
- 1/2 tsp vanilla
- 1/3 cup rolled oats
- *1/4 cup ground flax seed
- *1/3 cup pumpkin seed (I enjoy salted)
- *white sesame seeds for topping
Instructions
- Preheat oven to 350 and prep a baking sheet with a silicone mat or parchment paper.
- In a medium sized bowl, mix together butter and honey until fully homogenized. Add aquafaba, vanilla and neutral oil and stir until well combined.
- On top of the butter mixture, evenly sprinkle the whole wheat flour, baking soda, cinnamon and pinch of salt. Do not over mix. Actually leave a couple streaks of flour so you know it is not over mixed.
- Add the rolled oats, flax seed and pumpkin seed and mix until evenly incorporated.
- Use a cookie scoop or two spoons to spoon dollops of cookie dough on the prepared baking sheet. You should get about 10 cookies. Wet your hands and roll the dollops into balls. Sprinkle with sesame seeds.
- You can leave them as balls or slightly flatten depending on the texture you prefer.
- Bake in preheated oven for about 12 minutes. They should be golden brown and golden brown on the bottom.
- Transfer baking sheet to a cooling rack and allow to cool for 5 minutes and then remove cookies from the baking sheet and allow to cool completely on cooling rack.
- Store in air tight container for about 2-3 days, or freeze.
*Note*
Add whatever mixins you prefer such as nuts, dried fruit, chocolate etc.