Cookies often seem like a great breakfast to me because they are sweet, portable, and oh so tasty. Did I mention that they also go really well with coffee? Well, they do. But if you have ever had a cookie breakfast, you know it’s not the breakfast of champions because you don’t stay full for very long. That’s the big bummer when it comes to sugary treats first thing in the morning; all of those empty calories get you revved up and ready to go but leave your belly rumbling soon after the sweetness has left your lips.
As a result of a shared desire to eat cookies first thing in the morning and still feel nourished, Gillian and I have both been on a bit of a quest to make the perfect breakfast cookie. Something that feels sweet and a little naughty, but that isn’t too terrible for you and gives you good fuel to last until lunch time.
Well, I am pleased to say that I have just successfully created my first breakfast cookie, and I’m sure it won’t be the last one that you see on this here blog. Presenting, the Peanut Oatmeal Breakfast Cookie!
Don’t let it fool you with its tasty looking coconut flakes, chocolate chips, raisins, and dried cranberries, underneath all that glitz and glitter this cookie packs a serious a nutritious punch. With 6 grams of protein each, and no sugar, these vegan cookies are the perfect way to start of your day feeling decadent without any guilt.
[box]Peanut Oatmeal Breakfast Cookies
- 1 cup organic rolled oats
- 1 cup whole wheat flour
- 1 cup partially defatted peanut flour (I used the Trader Joes brand)
- ¼ cup of soy milk
- 1 fake egg (I used a flax egg)
- ½ cup shredded coconut
- ½ tsp. salt
- ¼ cup raisins
- ¼ cup semi-sweet chocolate chips
- ¼ cup dried cranberries
- ½ cup agave nectar
- ½ cup applesauce
- 1 tsp. vanilla
- 2 tsp. cinnamon
1. Preheat oven to 350 degrees.
2. Mix all the dry ingredients together in a large bowl.
3. Mix the wet ingredients and stir into the dry ingredients.
4. Use scoop or form 1” balls with your hands and place on a greased cookie sheet, pressing the balls down with a fork.
5. Bake for 10 minutes or until bottom looks brown.
Recipe adapted from http://www.healthy-endeavors.com