{Completely Customizable} Breakfast Cookies

Don't let the name fool you--these cookies are more like a bowl of oatmeal you can hold in your hand, perfect for mornings when you're rushing out the door.  These delicious morsels are filled with fiber and nutrients, with no added fat, and only natural sweeteners.  Breakfast cookies are totally customizable and the perfect way to start your day. 

Feel free to let the name fool your kids, though :)  Cookies for breakfast?  Your kids will love you forever.

I've seen variations of this recipe all over the internet, so feel free to make it your own.  Here's the basic recipe--when making substitutions, just try to keep the ratio of wet to dry ingredients about the same, and you'll be fine

Breakfast Cookies

 

 

~ 2 c. quick cooking oatmeal (more if needed.  Or whirl some rolled oats in the blender for a few seconds--the powdery texture helps hold the cookies together)
3/4 t. salt (you can totally leave this out)
1 t. ground cinnamon (more or less to taste)
1 c. nut butter (peanut, almond, cashew, sunflower--whatever you have)
1/4 c. honey (more or less to taste)
~ 1 c. unsweetened fruit puree (mashed bananas or applesauce work and are easy)
1 to 1 1/2 c. add-ins like sunflower seeds, chopped nuts like almonds or walnuts, dried fruit like raisins, cranberries or apples, chocolate chips, shredded coconut, chia seed--whatever you have, and whatever you like

• Mix ingredients together.  Scoop by 1/4 c. or 1/3 c. measure onto a greased cookie sheet and flatten into a cookie shape (since these cookies don't have any leavening, they won't spread out as they bake).
• Bake at 325* F for 12-16 minutes or until edges are set and tops are slightly browned.  Cool completely and store in an airtight container.  For longer storage, wrap individually and freeze.

I used half peanut butter and half homemade almond butter, 1 mashed banana plus 1/2 c. applesauce, 1/2 c. mini chocolate chips, 1/2 c. finely chopped walnuts (finely chopped because I have a child who doesn't like nuts--the silly boy), and 2 T. chia seeds.  The recipe made nine 1/3 c. cookies.  I store mine in the freezer and eat them without even thawing them (although I'm sure heating them up in the microwave for 30 seconds or so would be yummy, too).  These are so delicious, and a filling meal or anytime snack for when I'm too busy to put something together.  These are so much better to reach for than Oreos!