Breakfast is the most important meal of the day because it dictates how well we perform throughout the day – mentally and physically. Though it seems like kind of a no-brainer that cookies just don’t seem to fit the bill of foods that constitute as a healthy breakfast, this is only half-true. Eating cookies for breakfast may seem like a pretty bad judgement call, but we know of a few ways that you can get your cookie fix early in the morning and not feel guilty about it.
1. Oatmeal Breakfast Cookies
From being at the bottom of the cookie barrel to being blamed for peoples’ trust issues, oatmeal raisin cookies don’t get nearly as much respect as they deserve. However, the fact that these cookies are packed with protein, fiber, minerals, vitamins and omega-3s would make it impossible for anyone to deny how healthy they are on top of being delicious.
Ingredients:
- 1 large banana (mashed)
- 1/2 cup peanut butter (or non-peanut)
- 1/2 cup honey
- 2 teaspoons vanilla
- 1 cup rolled oats
- 1/4 cup whole wheat flour
- 1/4 cup ground flax seed (or an additional ¼ cup flour)
- 1/4 cup nonfat milk powder or vanilla protein powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup dried cranberries or raisins
Directions:
- Preheat your oven to 350°.
- In one bowl, combine all of your wet ingredients. This would include your banana, peanut butter, honey and vanilla. In a separate bowl, combine all of your dry ingredients, i.e. the oats, flour, flax seed, milk powder, cinnamon and baking soda.
- Once that’s done, stir your dry mixture into your wet mixture until everything is combined evenly.
- Then add in the cranberries.
- Take your dough and form it into mounds using either a measuring cup or your own judgement. Place them on a cookie sheet up to three inches apart.
- Bake them for 14 to 16 minutes or until browned. Once you take them out of the oven, be sure to let them cool off for a few minutes.
- Enjoy!
Recipe courtesy of Momables.
2. Vegan Blueberry Banana Cookies
This one is like a blueberry muffin in cookie form. Not to mention – they’re vegan, which gives you a very guilt-free opportunity to indulge. They’re super filling and packed with nutrients that give you just enough fuel to make it through those rough early morning classes.
Ingredients:
- 1 1/4 cups and 1 1/3 cups gluten-free rolled oats, divided
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon ground flaxseed
- 1/4 cup unsweetened applesauce
- 1 cup mashed bananas
- 3 tablespoon coconut oil
- 3/4 cup blueberries
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Directions:
- Preheat your oven to 350°.
- For your flour, add 1 1/3 cup of rolled oats to a food processor and process until it becomes a very fine powder.
- In a separate bowl, combine your dry ingredients. (Oat flour, flaxseed, cinnamon, rolled oats, baking soda and salt.)
- Then add your wet ingredients (applesauce, mashed bananas, coconut oil, maple syrup, vanilla extract) to the mixture.
- Carefully add in your blueberries and let the batter rest for about ten minutes.
- Scoop the dough onto a cookie sheet two inches apart from each other. Flatten the scoops out with a spatula.
- Bake for 13 minutes or until golden brown.
- Once you take them out of the oven, let them cool for a few minutes.
Recipe from Vegetarian Gastronomy.
3. Zucchini Cookies
Say what? Don’t let the name fool you. It is possible to combine cookies and vegetables in a delicious and hearty way. The zucchini, which is a great source of vitamin C and manganese, is combined with just the right amount of spices to pack a punch that still isn’t extremely sweet.
Ingredients:
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1/4 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 2 cups rolled oats
- 1/2 cup raisins
Directions:
- Preheat your oven to 350°.
- In a bowl, combine your dry ingredients (flour, baking soda, salt and spices).
- In another larger bowl, combine your wet ingredients (applesauce, vanilla extract, maple syrup, egg and zucchini) until a smooth mixture forms.
- Combine your wet and dry ingredients, then stir in the oats and the raisins.
- Drop mounds of the dough onto a baking sheet, setting each mound to inches apart.
- Bake for 10-12 minutes or until golden brown.
- Let cool and enjoy.
Recipe from Dishing Up the Dirt.
4. Almond Lemon Macaroons
We have to admit, this is a pretty creative twist on coconut macaroons. These have a nice lemon flavor and are loaded with protein. We bet you won’t be able to eat just one.
Ingredients:
- 2 cups unblanched almonds
- 1/2 cup sugar
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1/2 teaspoon fresh lemon zest
- 3 egg whites
Directions:
- Preheat your oven to 350°.
- Add your almonds to a food processor and roughly grind them.
- Mix in your sugar, almond extract, salt and lemon zest. Then add in the egg whites.
- Separate the dough into balls and place them on a cookie sheet two inches apart.
- Bake for 15-20 minutes or until golden brown.
Recipe from POPSUGAR Fitness.
5. Oatmeal Chocolate Chip Cookie Cereal
Plot twist: cookies actually do come in the form of a healthy cereal. This is a nice, homemade alternative to many name brand cereals that are laced in ridiculous amounts of sugar.
Ingredients:
- 1/2 cup coconut oil
- 1/8 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1/4 cups white whole wheat flour or whole wheat pastry flour
- 3/4 cup oatmeal
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 – 3/4 cup mini chocolate chips
Directions:
- Preheat your oven to 350°.
- In a bowl, combine your flour, baking soda and salt.
- In a mixer, combine your coconut oil, granulated sugar, brown sugar and vanilla extract for three to five minutes or until creamy. Then add in the egg.
- Add your dry mixture to the wet mixture, then add in your mini chocolate chips.
- Divide the dough into two halves, placing each half on a large piece of plastic wrap and rolling them out to form a long, thin log. (At least two feet long, one inch wide.)
- Place the logs in the freezer for 15-20 minutes.
- Once removed from the freezer, use a knife to cut the dough into 1/2 inch slices.
- Place the slices on a cookie sheet and bake for five minutes.
Recipe from Half Baked Harvest.
6. Coconut Banana Cookies
Put the banana in the coconut and twist it all together (to make a cookie). Coconut banana cookies are like the perfect power snack. What’s great about these is that, not only are they vegan, they’re also nut free.
Ingredients:
- 3 overripe bananas
- 2 cups oats
- 1/4 cup coconut oil, melted
- 8 ounces pitted dates, chopped
- 3 tablespoons unsweetened, shredded coconut
- 1 tablespoon vanilla extract
Directions:
- Preheat your oven to 350°.
- In a bowl, mash your bananas and combine them with your oats, coconut oil, chopped dates, shredded coconut and vanilla. Let the mixture sit for 15 minutes.
- Scoop cookie dough into mounds and place them on a cookie sheet two inches apart.
- Bake for 20 minutes or until golden brown.
- Remove and let cool for five minutes.
Recipe from Alida’s Kitchen.
7. Pumpkin Chocolate Chip Cookies
Behold: a non-basic way to get your pumpkin fix. Vegan, gluten-free and low in carbs, these are the perfect alternative to a calorie-packed slice of pumpkin pie.
Ingredients:
- 1 cup creamy almond butter
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips
Directions:
- Preheat your oven to 350°.
- In a bowl, combine all of your ingredients until your batter is smooth. Add your chocolate chips in last.
- Drop your batter onto a cookie sheet using a spoon. Spread each spoonful out.
- Bake for 12-15 minutes or until the edges are slightly golden brown.
- Allow to cool completely.
Recipe from POPSUGAR Fitness.
8. Two-Ingredient Banana Bread Cookies
It doesn’t get any better than realizing you can make a healthy, gluten-free and nut-free cookie with only two ingredients. You can also add ingredients like certain spices, raisins or cranberries, chocolate chips, etc. at your own discretion.
Ingredients:
- 2 large bananas (mashed)
- 2 cups gluten-free oats
Directions:
- Preheat your oven to 350°.
- Throw the oats in a blender or food processor and blend them until they turn into a flour-like powder.
- In a large bowl, combine your mashed banana with oats and mix them until smooth. This is where you can also throw in one (or maybe more) of your desired add-ins.
- Spray a cookie sheet with nonstick spray and drop the dough in large tablespoons onto the cookie sheet.
- Bake for 9-12 minutes or until cookies are set.
Recipe from Ambitious Kitchen.
Eating cookies doesn’t always have to be a bad thing. On any given morning when you’re feeling rushed, you can have the benefit of not only being able to grab a quick and easy breakfast, but these cookies will provide you with health benefits that will definitely keep the guilt away.