Healthy Breakfast Oatmeal Cookies 2 Ways

Anytime I get the opportunity to use the word “breakfast” and the word “cookie” in the same sentence, I get a little more excited than I probably should. It is no secret that I have a sweet tooth, but since overhauling my diet I have really tried to limit my intake of refined sugars. Going gluten- and dairy-free, and all of the research I did when first getting diagnosed with Celiac disease, has really made me rethink the food I fuel my body with.

I refuse to skip breakfast, both out of want and necessity (no one likes me when I am hangry), and I love to have grab and go options for our busy weekday mornings. Muffins, hard-boiled eggs, and fruit are obviously all great choices, but sometimes it is nice to feel like breakfast is just a tad bit indulgent. A nutritious but delicious oatmeal cookie paired with morning coffee is just a fabulous way to start the day.

I have made these two ways: Chunky Monkey with banana, chocolate, and peanut butter, and Pumpkin Spice with pumpkin, pecans, and dark chocolate. I really enjoy both, but I may be just a smidge partial to the Chunky Monkey variation. I think the kids preferred that one, too, but that is not surprising…

These bake up beautifully and come together in less than 10 minutes. They are even better if you throw them in the microwave for about 10-15 seconds before eating them for breakfast. And while they make a great breakfast, they are honestly good enough to pass as dessert.

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Pumpkin Spice

Healthy Breakfast Oatmeal Cookies 2 Ways

  • Servings: 2-3 dozen cookies
  • Difficulty: Easy
  • Print

Healthy Breakfast Oatmeal Cookies 2 Ways

Chunky Monkey

2 1/4 C GF old-fashioned oats

1 1/2 C oat flour

1/4 C coconut sugar

2 tbsp pure maple syrup + 2 tbsp brown sugar

3/4 tsp baking powder

3/4 tsp baking soda

1 tsp cinnamon + 1/2 tsp nutmeg

1/2 tsp pink Himalayan sea salt

3 large ripe bananas, mashed

1 egg + 1 egg white

1/2 C peanut butter

2 tsp vanilla

1/2 C chopped pecans

1/2 C dairy-free chocolate chips

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Pumpkin Spice

2 1/4 C GF old-fashioned oats

1 1/2 C oat flour

1/4 C coconut sugar

1/4 C pure maple syrup + 1/4 C brown sugar

3/4 tsp baking powder

3/4 tsp baking soda

1 tsp cinnamon + 1/2 tsp nutmeg

1 tsp pumpkin pie spice

1/2 tsp pink Himalayan sea salt

1 1/2 C pumpkin puree

2 eggs

1/4 C coconut oil

2 tsp vanilla

1/2 C chopped pecans

1/2 C dairy-free chocolate chips

  • Preheat oven to 350 degrees F.
  • Whisk together all dry ingredients in a large bowl except pecans and chocolate chips.
  • In a medium bowl, whisk together all wet ingredients.
  • Add wet ingredients to dry ingredients and mix well.
  • Stir in pecans and chocolate chips.
  • Using a medium cookie scoop, drop cookie dough onto greased or parchment paper-lined baking sheets.
  • Bake for 12-15 minutes or until lightly browned and set. Remove from oven and cool on baking sheets for 5 minutes.
  • Transfer to a wire rack to finish cooling.
  • Store in an airtight container. These last up to a week.

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Chunky Monkey

What are some of your favorite breakfasts for busy mornings? As always, if you give this recipe a try, I would love to hear what you think! Find me on Facebook or follow me on Instagram.

 

 

 

 

 

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