They’re so chock full of healthy goodies you’ll wonder why you haven’t been eating cookies for breakfast all along. Most of the sweetness comes from the dried fruit in the cookies, not the sugar in the dough. As an extra bonus, they’re gluten free and peanut-allergy friendly.
How to Make Breakfast Cookies
Breakfast cookies are basically drop cookies that are low in sugar and packed with healthy ingredients. (Of course, if you have a sweet tooth you can always increase the sugar by 2 tablespoons.) For this recipe, I like to grind my own oat flour which sounds more complicated than it is. Just pulse old fashioned oats in a food processor until they become a powder. Using ground oats rather than AP flour makes this recipe gluten free. Tahini, which is simply sesame seeds that are soaked in water, roasted, and ground intoto a paste, is usually associated with hummus, but it can be used in everything from dressing to baked goods. When used in these breakfast cookies, Tahini provides a delicious and unexpected nutty, rich undertone. If you can’t find Tahini or don’t like it, you could replace it with another nut butter like cashew or almond butter. As for the fruit and nuts, you’re the boss: Feel free to substitute your favorites in the same quantities. With so many chunky ingredients and little flour, the dough in this recipe is a bit loose. Just pat it together with your fingers when you flatten it, and it will hold together when baked.
How to Store Breakfast Cookies
If you can keep them around long enough (good luck with that) these cookies, like most drop cookies, will keep well for about 5 days in a closed container on the counter. They can also be frozen in a freezer zipper bag for about 3 months for optimal flavor.
More Quick and Easy Breakfast Recipes
Oatmeal Almond Butter Breakfast Cookies Strawberry Buttermilk Overnight Oats Berry Banana Smoothie French toast Sweet Potato Hash Browns
Add the oat flour mixture to the dough and mix on low speed until blended.
