Our family ventured into new territory last fall when my oldest child started her first year of college. She commutes. But, like any teenager, she sometimes has a tendency to sleep in a little later, making for a rush out the door to make it to class on time. Arriving on time is good, but I wasn’t so glad when she didn’t have time for a healthy breakfast.
I know she’s not alone. There are plenty of people who hurry out the door to make it to work on time, grabbing whatever they can find in the pantry to curb their hunger – like a granola bar or pop tart. Or worse, they skip breakfast entirely.
In order to help my daughter have a healthier option I made these breakfast cookies. They’re filled with whole grains, dried fruit, protein, and healthy fats, and sweetened with honey and a little bit of dark brown sugar. There’s even a bit of chocolate in them because, hey, everyone needs a little chocolate once in a while, right? They’re healthy, filling, and taste good too.
I like to make a batch, package the cookies in sets of two per snack bag, and freeze them. That way they’re easy to grab and go. If you have time to pair them with a glass of milk that’s even better. And if your kids are away at college, try sending them in a care package. Enjoy!
What’s your favorite go-to breakfast for those rush-around days? I’d love to hear about them in the comments below. If you’ve enjoyed this post please consider sharing it on Facebook or Twitter.
Marie Dittmer
Yields 15
Filled with whole grains, dried fruit, healthy fats and protein - these make a healthy great tasting breakfast that you can grab on the way out the door.
30 minPrep Time
30 minCook Time
1 hrTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 1/4 c. unrefined, virgin coconut oil
- 3 Tbsp. honey
- 3 Tbsp. dark brown sugar
- 1 mashed banana
- 1 large egg
- 6 Tbsp. creamy peanut butter
- 1 tsp. vanilla
- 1 c. whole wheat flour
- 1 3/4 c. quick cooking oatmeal
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 3 Tbsp. ground flaxseed meal
- 1/2 c. chopped dried apricots
- 1/2 c. chopped dates
- 3 Tbsp. sliced almonds
- 3 Tbsp. mini-chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Put coconut oil into microwave-safe bowl and microwave on high for about 20 seconds till coconut oil is mostly melted, but not hot
- Add honey, brown sugar, mashed banana, and egg and cream together.
- Stir in peanut butter and vanilla till thoroughly combined.
- In a separate bowl mix together whole wheat flour, oatmeal, baking soda, salt, and flaxseed. Pour into the creamed mixture and incorporate till all ingredients are combined.
- Stir in apricots, dates, almonds, and chocolate chips.
- Using about 2 Tbsp. dough per cookie (I used a #40 scoop), form balls and place on a parchment paper lined cookie sheet about 2 inches apart. Flatten the balls before baking.
- Bake at 350 degrees F for 10-12 minutes or until golden.
- Makes 28-30 cookies.
- Serving size is 2 cookies.
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