So I have a little bit of a problem with recipes that are named breakfast cookies, but have ingredients I wouldn’t want for breakfast. Like a cup of butter and a cup(or more) of sugar. Of course no one’s eating the whole recipe, but I’m guessing a serving of one of these that is big enough to last me until lunch probably has way more butter than I’d put on a piece on toast and way more sugar than I put on my oatmeal. Not to mention that fresh fruit is always a huge part of my breakfast, and usually “breakfast” cookies don’t contain any fresh fruit. Not saying I wouldn’t enjoy said breakfast cookies, but I’m not about to give my 2 year old a sugary, buttery, refined flour “breakfast cookie” first thing in the morning. These however, I wouldn’t think twice about giving my kids any time of day.
Now don’t get me wrong, these aren’t exactly cookies. Definitely not the chewy in the middle with crisp edges kind of cookie that I like. But they are in a handy cookie shape for on the go breakfasts. The only thing I’d change would be to add a little bit of fat, but since I enjoy them with a little spoonful of peanut butter on top, I didn’t worry about it.
They’re only 215 calories for 2 so a big spoonful of peanut butter on top is perfect 🙂 They do have a few nuts to give them a little more staying power too, but I’m sure you could add a few more if you don’t want to add nut butter on top.
Other than that, these cookies don’t have anything you wouldn’t eat for breakfast. Oats, fresh fruit, dried fruit, nuts and a tiny bit of maple syrup(about 1/2 tsp per 2 cookie serving if you’re wondering). Oh, and they’re sweet, like I like my oatmeal.
Just a note: My son just started Kindergarten so I’m running quite behind. If you’ve left a question lately, I’ll get to it soon. Promise!
For now, I hope you enjoy these Real Breakfast Cookies!
- 1 c unsweetened applesauce
- 1 c mashed banana about 2 large
- 2 tbsp maple syrup
- 1/2 C dried cranberries
- 1/4 C roughly chopped almonds
- 3/4 - 1 C fresh strawberries finely chopped
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 1/2 C old fashioned rolled oats certified gluten free if necessary
Preheat oven to 350 degrees. Prepare one baking sheet with parchment paper or a non-stick baking sheet and set aside.
In a bowl stir together the applesauce, mashed bananas and maple syrup. Add in the dried fruit, nuts and fresh fruit. Sprinkle the cinnamon and salt over the mixture and then stir in the oats. When completely combined, drop 12 - 1/4 cupfuls on the prepared baking sheet. They do not spread so place as closely together as possible without touching. Pat the cookies down to about 1/2" thick and 2.5" around, being sure to press anything that has fallen out of the cookie as it will not hold together.
Place cookies in the oven and bake for 30 minutes till golden, rotating the sheet around half way through baking. Remove the baking sheet from the oven and let the cookies rest for 5-10 minutes before gently removing them and placing them on a cooling rack.