Hey Friends! How’s it goin?
If you read my post on Monday, you’d know that I’m gearing up to start packing healthy lunches and snacks to take to school when I get back next week. One thing I didn’t mention though, was healthy breakfasts. It isn’t always easy to grab something easy and nutritious for breakfast on the go so today I’m sharing these Almond-Chocolate Breakfast Cookies to help you do just that.
Cookies for breakfast are a bit of a foreign concept for me. When I was younger, my mother had this rule that we couldn’t eat snacks before 10am. No matter how much we begged or pleased, snack time would never happen before that time. As I’ve gotten older, this random rule has stuck with me. Other than a few hairy mornings in first year, you would almost never catch me eating a chocolate bar, my favourite cookies or anything like that before 10 and far less for breakfast.
Of course, I was still knocking back multiple bowls of sugary cereals and “orange juice” for breakfast, so I wasn’t exactly being healthy. But even after I started understanding more about healthy eating and changing my lifestyle, I still clung to my no snacks (cookies) for breakfast. I even resisted the breakfast cookies for a while but this week, I decided that it was a new year, so I’d give it a go.
I ended up making three batches of these guys, searching for the perfect texture. The first two were way too soft for what I had in mind. They were more along the lines of these 3 Ingredient Peanut Butter Cookies. I’ve seen a lot of recipes for breakfast cookies that are pretty similar to those but it wasn’t exactly what I was looking for. For some reason, I had it in my mind that these cookies needed a crunch. Apparently, soft cookies should be an after 10 thing if my random brain is to be believed.
But once I tasted that last batch, it was clear that I’d been missing something amazing. It isn’t even the fact that I was foregoing chocolatey goodness for breakfast, but more that I was denying myself breakfast cookies as a whole. Crunchy on the outside, soft on the inside. Full of fibre. Sweet, but not too sweet. Add in the ultimate combination that is bananas + nut butter + chocolate, and these are breakfast heaven.
Oh, and have I mentioned that they’re customizable? Don’t like almond butter? Use any nut or seed butter your little heart desires. Too chocolatey? Leave out the chocolate chunks or sub the cocoa powder for oat flour. Want some more fruit with your breakfast? Add raisins, cranberries or other dried fruit to the batter. Seriously, even the pickiest of eaters can find a way to enjoy these. You’re welcome.
- 1 medium ripe banana, mashed
- 3 tbsp almond butter + extra for topping
- 1 tbsp cocoa powder
- ½ cup quick cooking oats
- ½ cup rolled oats
- 2 tbsp slivered almonds
- Optional mix-ins: chocolate chips/chunks, dried fruit, nuts or seeds
- Preheat oven to 350F, line a baking sheet with parchment paper and set aside
- Mix together the mashed banana, almond butter and cocoa powder in the bottom of a mixing bowl
- Add in the oats and mix well
- Fold in mix ins and mix until well incorporated
- Spoon out balls of dough onto baking sheet and flatten to form desired cookie shape. These will not spread in the oven so don't skip this step
- Bake for 15-18 minutes until the edges are crisp
- Remove from oven and allow to cool for about a minute before topping with extra melted almond butter and devouring
What about you?
Do you have any weird food rules like my no snacks before 10am rule? Are you a fan of breakfast cookies? What’s your favourite breakfast cookie combo?
Share in the comments below!
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