How to Make Delicious Breakfast Cookies in 30 Minutes

Overview

Breakfast cookies are an exciting twist on morning meals, ideal for busy individuals and families looking to start their day with a nutritious boost. Combining wholesome ingredients like oats, nuts, and dried fruits, these cookies are not only delicious but can be tailored to suit various dietary preferences. The good news? You can whip them up in just 30 minutes. This recipe is perfect for anyone, from rushed parents to busy professionals.

Estimated Prep/Cook Time: 30 minutes

Difficulty: Easy

Ingredients

• 1 cup (90g) rolled oats
• 1 cup (120g) whole wheat flour (or gluten-free flour)
• ½ cup (100g) brown sugar (packed)
• ½ cup (120ml) maple syrup or honey
• ½ cup (115g) coconut oil or unsalted butter, melted
• 1 ripe banana, mashed
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (150g) mixed dried fruits and nuts (e.g., cranberries, walnuts, or chocolate chips)

Step-by-Step Instructions

1. Preheat Oven (5 minutes): Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure that your cookies bake evenly without sticking.
2. Mix Dry Ingredients (5 minutes): In a large mixing bowl, combine the rolled oats, whole wheat flour, brown sugar, baking powder, and salt. Use a whisk or spatula to mix them thoroughly. 
3. Blend Wet Ingredients (10 minutes): In a separate bowl, mix the melted coconut oil or butter, maple syrup, mashed banana, and vanilla extract until well combined. The banana adds natural sweetness and moisture to the cookies.
4. Combine Mixtures (3 minutes): Slowly pour the wet mixture into the dry mixture, stirring gently until just combined. Avoid over-mixing to ensure a tender cookie texture.
5. Add Mix-Ins (2 minutes): Fold in your choice of nuts and dried fruits. This is where you can get creative; consider adding things like chocolate chips or seeds.
6. Scoop & Bake (5 minutes): Using a tablespoon or cookie scoop, place dollops of the dough on the prepared baking sheet, spaced about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
7. Cool Down (5 minutes): Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up.

Variations & Substitutions

Feel free to customize your breakfast cookies for dietary needs or personal preferences:

• Vegan: Substitute honey with maple syrup and use coconut oil.
• Gluten-Free: Swap whole wheat flour for gluten-free flour blends.
• Dairy-Free: Use plant-based butter or coconut oil instead of regular butter.
• Flavor Variations: Incorporate spices such as cinnamon or nutmeg for added warmth. You can also swap raisins for dark chocolate chips for a richer taste.
• Seasonal Twists: Use pumpkin puree in autumn or shredded coconut in summer for a tropical flavor.

Make Ahead, Storage & Reheating

These breakfast cookies are perfect for meal prep:

• Make Ahead: You can prepare the dough in advance and refrigerate it for up to 3 days before baking.
• Storage: Store cookies in an airtight container at room temperature for up to a week. For longer storage, consider placing them in the fridge.
• Freezing: The cookies can also be frozen for up to 3 months. Place them in a freezer-safe bag or container, separating layers with parchment paper.
• Reheating: To enjoy warm cookies, reheat in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for about 5 minutes.

Nutrition (Approx.)

These estimates are for one breakfast cookie based on the standard recipe:

• Calories: 150
• Protein: 3g
• Fat: 7g
• Carbohydrates: 20g
• Fiber: 2g

Serving Suggestions

Breakfast cookies can be enjoyed in various ways:

• Pair with fresh fruit: Sliced bananas, berries, or apples make perfect companions.
• Accompany with beverages: Serve alongside a hot cup of coffee or tea, or even a glass of almond milk.
• Kiddos love them: Kids can take these cookies on-the-go, making them perfect for busy mornings or after-school snacks.

FAQs

1. Can I skip the sugar in the recipe?

Yes, you can reduce or eliminate the sugar altogether if you prefer, especially if you’re using ripe bananas, which add sweetness.

2. How do I ensure my breakfast cookies don’t turn out too dry?

Be careful not to over-mix your dough and watch the baking time. Cookies continue to cook on the baking sheet after removal from the oven.

3. What options do I have for add-ins?

Consider nuts, seeds, chocolate chips, coconut flakes, or even a bit of yogurt for added moisture.

4. Can I make them smaller for snacks?

Absolutely! Adjust the baking time if you make smaller cookies, reducing it to around 8-10 minutes.

5. Can I use quick oats instead of rolled oats?

Quick oats can be used, but they may change the texture slightly. Rolled oats provide a chewier, heartier cookie.

Conclusion

Breakfast cookies are a fun and adaptable way to kickstart your day, offering both convenience and nutrition. With just 30 minutes of your time, you can create a stash of delightful cookies that help you tackle the busy mornings ahead. Feel free to customize them to fit your dietary preferences or seasonal ingredients. So, gather your ingredients, follow the steps, and get ready to enjoy a delicious, energizing breakfast treat!