Harvest Breakfast Cookies

Breakfast is probably my favorite meal, if you don’t count dessert.  (Which really, dessert should be a meal category!)  However, for how much I love it, it’s really only on weekends that I create time to make and enjoy breakfast.  During the week, I either make yogurt parfaits (and you can find my homemade granola recipe here) or these breakfast cookies.  On weekends, I make a large batch and freeze most of them, enjoying a few each morning when I am at work answering emails before my students walk in.

What’s great about these cookies is all the fruit and protein packed in.  The name cookies really is deceiving, as the only sugar that’s in these is the maple or agave syrup.  No butter.  No shortening.  No chocolate.  With the combination of protein and carbs, they keep me full for four hours.   And keep my energy level high to deal with the 90 students I see before lunchtime.

These cookies are super easy to make and taste wonderful right out of the oven, or reheated right out of the microwave.  They are a quick, delicious, healthy breakfast on those hectic weekday mornings.  Enjoy! xoxo

Harvest Breakfast Cookies

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Prep Time: 20 minutes

Total Time: 1 hour

Serves: 16-18 cookies

1 c pecan pieces

1 c whole-wheat flour

1 t baking powder

1 t cinnamon

½ c maple syrup  or agave syrup

¼ t salt

1/3 c canola oil

1 egg

1 t vanilla

1 c oats

1 apple, diced

¼ c dried cranberries

1 c fresh/frozen cranberries

Preheat oven to 350 degrees.  Place pecan pieces on a jelly roll pan and place in oven for about 8 minutes, until fragrant and lightly toasted.  Remove and let cool.

While the pecans are toasting, in a large bowl, combine the flour, baking powder, cinnamon, and salt.  In a separate bowl, beat the maple syrup, canola oil, egg, and vanilla until well incorporated. Pour the dry ingredients into the wet and using a rubber spatula, fold until combined.  Add the oats, apple, dried and fresh/frozen cranberries, and pecans. Stir until evenly distributed.

Line a cookie sheet with parchment paper and using a ½ cup measuring cup, scoop out dough, about 9 per cookie sheet.

Bake in the oven for 20-25 minutes.  Transfer to a cooling rack to cool completely.

Storing:

-They may be placed in the fridge for up to 1 week

-You can individually wrap each cookie with plastic wrap, then place in a freezer bag.  They will store for 3 months. (When removing, microwave for 30-45 seconds.)

NOTE: This recipe doubles really well.

 

Recipe Source: Ellie Krieger