While I’m definitely a smoothie fan, when I need a morning meal on the go, I opt for breakfast cookies.
My requirements for a healthy breakfast cookie include an abundance of fruit, chopped nuts, and whole grains like oats and Bob’s Red Mill Whole Wheat Pastry Flour (I’m not being compensated by the brand, I just love the light texture it adds to baked goods, while keeping them whole grain healthy.)
I happened to have whole almonds in the pantry, so I decided to make a chunkier breakfast cookie by using my food processor to lightly chop the almonds and the apples.
I wanted a cookie I could sink my teeth into!
These breakfast cookies are a terrific use for less than prime time apples. Firmer apples don’t cook as quickly, so don’t toss those mushier apples into the compost bin when you can put them to good use for breakfast.
With school days fast approaching, these beauties are terrific in the freezer. Make a double batch so you can hand them off to the kids as they dash out the door. (The nutritionist in me says to add a hard boiled egg. Those growing bodies and minds need more protein.)
Our kids are grown and gone, but we’re breakfast cookie fans in this house any day of the week. Cookies with apples or pumpkin top our list of grab and go favorites.
It’s Monday again, so off to work I go with my breakfast cookie (and coffee!) in hand.
Have a terrific week everyone!
Serves 36 cookies
Shake It Up! Add raisins for a chewier texture.
- 3 large apples , cored, and chopped
- 1 cup almonds, chopped
- ½ cup brown sugar , packed
- ¼ cup sugar
- 1 large egg
- 1 large egg whites
- 1 teaspoon vanilla
- ¼ cup coconut oil or butter, very soft
- ¼ cup water
- 1 ½ cups whole wheat pastry flour, or whole wheat flour
- 1 ½ cups oats
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- Preheat the oven to 350 degrees. Spray a non-stick cookie sheet with cooking spray.
- Combine apples, almonds, sugars, eggs, coconut oil, vanilla and water in a bowl and mix well.
- Add dry ingredients and continue to combine.
- Using a small ice cream scoop, spoon cookies onto the cookie sheet and lightly flatten with the back of the scoop.
- Bake for 15 - 20 minutes until cooked through. Cookies are lower in fat and sugar, so they don't get a golden brown, but just a very light golden color.
Food energy: 89kcal Saturated fatty acids: 1.53g Monounsaturated fatty acids: 1.15g Polyunsaturated fatty acids: 0.56g Total fat: 3.25g Calories from fat: 29 Cholesterol: 5mg Carbohydrate, by difference: 13.61g Total dietary fiber: 1.72g Protein: 2.11g Total lipid (fat): 3.53g Water: 20.58g Ash: 0.39g Total sugars: 6.48g Calcium: 24mg Iron: 0.54mg Magnesium: 25mg Phosphorus: 55mg Potassium: 79mg Sodium: 18mg
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