If you're someone who skips breakfast in the morning because you just ain't got the time, here's a suggestion you will love:
Make breakfast cookies.
They're easy to whip up, are absolutely scrumptious, and you can make them in advance so they're all ready to go when you leave home in the morning.
Breakfast cookies are like regular cookies, but made a little more healthy. No, that doesn't mean molasses bran cookies with carob -- just delicious cookies with added nutrition thanks to whole grains, nuts, seeds and dried fruit.
Don't worry, though, you'll still find choc chips here. There's even a savoury breakfast cookie option for those who don't have as much of a sweet tooth.
1. Oatmeal chocolate chip cookies
Recipe and image from Foodie Crush.
If you're a chocolate chip cookie fanatic, these oatmeal cookies are the answer to your on-the-go breakfast needs. Made with an oat base for extra fibre, these cookies are packed with pecans and, of course, chocolate chips.
Check out the recipe here.
2. Currant cookies
Recipe and image from Foodie Crush.
For those looking for a more healthy breakkie cookie, this recipe uses dried currants instead of choc chips, less sugar and adds warming spices like cinnamon and cloves. All you need to do is bake a big batch and keep them in a jar, so they're ready for when you walk out the door.
3. Healthy no-bake superfood breakfast cookies
Recipe and image from Big Man's World.
Can't be bothered to bake? You can still enjoy breakfast cookies with these no-bake breakfast cookies, which are loaded with healthy ingredients like rolled oats, pumpkin seeds, dried cranberries, nut butter and coconut shreds. They only require 10 minutes to whip up and are naturally free from gluten, dairy, egg and refined sugar.
Check out the full recipe here.
4. Healthy blueberry muffin breakfast cookies
Recipe and image from Minimalist Baker.
If you love blueberry muffins, these cookies are for you. Made with oats, banana, nut butter, blueberries, maple syrup and chopped nuts, these vegan and gluten free breakfast cookies are filling, sweet and high in fibre.
Here's the full recipe for you to try.
5. Two ingredient banana bread cookies
Recipe from I Quit Sugar.
Only two ingredients stand between you and these delicious banana bread cookies. If you want to pimp up these breakfast cookies, experiment with different add-ins such as spices, dried fruit and seeds.
Makes 12.
Prep time: five minutes.
Cooking time: 12 minutes.
INGREDIENTS
- 2 medium bananas, very ripe if possible
- 1 cup rolled oats
Optional add-ins:
- ½ teaspoon cinnamon, ground
- ½ teaspoon vanilla bean powder
- ¼ cup shredded coconut
- 2 tablespoons cacao nibs
METHOD
1. Preheat oven to 160°C/325°F/Gas Mark 3 and line a baking tray with baking paper.
2. Place bananas into a mixing bowl and mash into a chunky purée with a fork. Fold through rolled oats. Here is where you can stir through any optional add-ins. Our favourite combo is cinnamon, vanilla and cacao nibs.
3. Scoop up a one heaped tablespoon amount of mixture and place onto the prepared baking tray. Lightly flatten the cookies. Place into the oven and bake for 12 minutes. Once cooked, remove cookies and place onto a wire rack to cool.
6. Apple bircher cookies
Recipe and image from I Quit Sugar.
If Bircher muesli is your favourite cafe breakfast, transform it into these scrummy cookies. They're packed full of healthy ingredients like oats, coconut, seeds, cinnamon, fresh apple and yoghurt. Just grab a couple while running out the door and you're set.
Makes 24.
Prep time: 15 minutes.
Cooking time: 15 minutes.
INGREDIENTS
Dry ingredients:
- ½ teaspoon baking powder
- ¾ cup plain flour
- 1 cup rolled oats
- ½ cup shredded coconut
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 2 teaspoons chia seeds
- 1 teaspoon cinnamon, ground
- 1 teaspoon vanilla bean powder
- ¼ teaspoon sea salt
Wet ingredients:
- 1 small red apple, grated, with extra moisture squeezed out
- 125g butter, melted
- ¼ cup rice malt syrup
- Full fat natural or Greek yoghurt, to serve
METHOD
1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a large baking tray with baking paper.
2. Combine all dry ingredients into a large mixing bowl. Then add in wet ingredients and fold through until well combined.
3. Roll tablespoons of the dough into balls, place onto the prepared baking trays and flatten down slightly, until the cookies are about 1cm thick. Place into the oven and bake for 15 minutes, or until they are lightly brown -- you don't want to overcook them here, so we suggest checking your oven at 12 minutes.
4. Once cooked, remove from the oven and cool on a wire tray. Try them served in true Bircher style, dipped into some yoghurt.
7. Bacon and peanut butter cookies
Recipe and image from I Quit Sugar.
Peanut butter fans, rejoice. These breakfast cookies combine two delicious things -- your favourite peanut butter and bacon -- for a magical flavour explosion. Imagine a Snickers inspired cookie, laced with bits of crispy bacon. Drool.
Makes 20.
Prep time: 10 minutes.
Cooking time: 120 minutes.
INGREDIENTS
- 1 cup crunchy peanut butter
- ¼ cup rice malt syrup
- 1 teaspoon vanilla powder
- ½ cup arrowroot flour
- 1 teaspoon baking powder
- Pinch of salt (if your peanut butter isn't salted)
- 100g bacon rashers, rind removed and chopped finely
METHOD
1. Preheat oven to 160°C/325°F/Gas Mark 3 and line a baking tray with baking paper.
2. Add bacon pieces to a non-stick frying pan on medium heat. Cook until bacon pieces are crispy, about five minutes. Place into a large mixing bowl.
3. Add remaining ingredients into the bowl, and stir until you form a smooth batter. Scoop up one heaped tablespoon of mixture and roll into a ball. Place onto the prepared baking tray and flatten slightly. Place into the oven and bake for 12-15 minutes until lightly golden on top. Once cooked, remove from the oven and allow to cool on a wire rack.
8. Corn fritter drop cookies
Recipe and image from I Quit Sugar.
If you're more of a savoury breakfast kind of person, try these corn fritter drop cookies with melty cheese. They're easy to make and become wonderfully crispy on the outside and gooey on the inside.
Makes 16.
Prep time: 20 minutes.
Cooking time: 25 minutes.
INGREDIENTS
- 1¼ cups plain flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- Pinch black pepper
- 50g butter, cubed
- 50g cheddar cheese
- 1 cup tinned corn kernels, rinsed
- ¼ cup coriander, very finely chopped
- ½ lemon, juice and zest
- ¾ cup full fat milk
METHOD
1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.
2. Sift flour, baking powder and sea salt into a large mixing bowl. Rub butter cubes into the flour mixture with your fingers until crumbly.
3. Stir in the cheese, corn, coriander, lemon and milk until a thick dough forms. Scoop up one heaped tablespoon portions and drop onto the prepared baking tray.
4. Place into the oven and cook for 25 minutes or until cookies are golden. Once cooked, remove from the oven and allow to cool on a wire rack for a few minutes before serving.
Note: Place into a sealed container in the fridge for up to one week. Reheat in the oven for 10 minutes before serving.
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