Let’s talk breakfast cookies. A quick search will yield hundreds of recipes for cookies masquerading as breakfast; but if you take a glance at the ingredient list, it’s clear that most of these cookies are much better suited for an occasional treat. Refined sugar is the main culprit, followed closely by white flour. If you’re searching for a healthy, satiating way to start your morning, neither of those ingredients should be in your breakfast. Why? Because refined sugars and flours leave you feeling lethargic and hungry soon after your body metabolizes them, and you’ll be hankering for a sugary treat soon thereafter.
This does NOT mean that you can’t have cookies for breakfast; you just have to seek out wholesome ingredients with which to make them.
Enter Evoke Antioxidant Muesli. The key ingredient for these healthy breakfast cookies, this muesli features organic oats, goji berries, apple juice-sweetened dried blueberries, organic rye, walnuts, and organic cocoa nibs; basically, a nutritional powerhouse.
Most of the sweetness in these cookies comes from banana (with a touch of honey), and there is no refined sugar to be found. The mashed ripe banana also lends moisture to the cookies, so they bake up soft and chewy (with a bit of crunch from the walnuts and cocoa nibs). The riper the banana, the sweeter the cookies will be, so I like to use bananas whose peels are generously mottled with brown spots.
These cookies are a breeze to toss together, and make for an easily portable breakfast if you often find yourself eating your morning meal on the go. If you’re more of the “sit-down-to-a-hot-breakfast” type, these cookies are perfect as a mid-morning (or afternoon) snack.
What makes them the ideal breakfast or snack? They’re packed with healthful ingredients, taste great, and will keep you full and satisfied.
You can make the cookies as large or small as you’d like; I used a fourth cup measure to make the cookies photographed in this post, and the batch yielded four medium-sized cookies. If you want big cookies, use a half cup measure; if you want small cookies, use a tablespoon or mini ice cream scooper to dole out the dough portions. Just keep in mind that you’ll have to adjust the baking time (but use the same oven temperature) if you’re going to change the cookie size (add 2-4 minutes baking time for big cookies, and subtract 2-4 minutes baking time for small cookies).
You could also make a double (or triple!) batch, individually wrap the cooled cookies, and freeze them so you have breakfast for the week. Toss a couple of unwrapped cookies in the toaster oven or microwave, and you’ll be rewarded with warm breakfast cookies that taste like they were freshly baked!
You really can’t go wrong with these breakfast cookies.
Evoke Antioxidant Muesli Breakfast Cookies
Prep Time: 5 minutes
Cook Time: 8 minutes
Ingredients (4 medium-sized cookies)
- 2/3 cup Evoke Antioxidant Muesli
- 2 Tbsp ground flaxseed meal
- 1/2 tsp baking soda
- 1/8 tsp Kosher salt
- 1/8 tsp ground cinnamon
- 1/2 cup mashed overripe banana (about 1 large banana)
- 2 Tbsp unsweetened nut butter
- 2 tsp neutral-flavored vegetable oil
- 2 tsp honey (optional)
- 1/4 tsp pure vanilla extract
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or unbleached parchment paper.
In a large mixing bowl, whisk together the muesli, flaxseed meal, baking soda, salt, and cinnamon.
In a small mixing bowl, stir together the mashed banana, nut butter, vegetable oil, honey, and vanilla extract.
Pour wet ingredients into dry and mix until fully combined.
Lightly spoon cookie dough into a fourth cup measure and scoop out onto prepared sheet. With a fork, spoon, or your fingers, gently pat the cookie into an approximately 2 inch circle. Repeat with remaining cookie dough.
Bake for 8-10 minutes, or until the edges are golden brown.