Almost 5 years ago (has it really been that long?!) I endeavored to create a portable, healthy breakfast option. I was always on the go, especially in the mornings, and wanted to something I could pack up and take with me to work, the gym, or to enjoy after class. It had to be something new, something dessert-like, easy to make ahead, and BOOM: the breakfast cookie was born!
Of all the wild and crazy creations I’ve made since I’ve started the blog, the breakfast cookie is probably my favorite. It’s customizable, has awesome nutrition stats, and while not the most aesthetically appealing, it’s a pretty amazing breakfast option. Even so, it’s not *perfect*:
-While cookie-like, it’s more of a patty than an actual cookie… it has to be eaten with a spoon.
-It’s cold. Not always the best option for winter breakfasts (even though a zap in the microwave helps).
-Banana. Some people love it, some people hate it or are allergic.
I’d been scheming of ways to create an actual baked cookie as an extension my beloved overnight oats-esque creation.
I haven’t actually attempted it because I was nervous! Whatever I made had to live up to the original bfast cookie, instead of being a regular oatmeal cookie with some protein powder thrown in.
I think I did it 😉
Introducing the new baked breakfast cookie, no spoon required:
The Baked Breakfast Cookie
Makes 8 cookies
-2 C oats
-1 t baking soda
-2 scoops vanilla protein powder
-pinch sea salt
-1/4 t cinnamon
-1 small container of applesauce (4 oz)
-1/2 t vanilla
-1 pack Stevia (or sweetener to taste)
-1/2 C nut butter of choice
-2-4 oz chocolate chips, dried fruit, any mix-ins you love. *If you’re not using chocolate chips, I’d be sure to add in some brown sugar or something similar, since the chocolate adds a nice amount of sweetness
1. Preheat the oven to 350 and spray a large cookie sheet with olive oil or nonstick spray.
2. Mix all of the dry ingredients (plus any mix-ins) in a large bowl.
Next, add the egg, applesauce, and sweetener- mix well.
3. Using your hands (it helps to wet them a little- the dough is sticky!), shape the dough into 8 large cookies and place on the greased baking sheet.
4. Bake 10-12 minutes. Let cool on the baking sheet and store in the fridge (eat within 3 days) or in the freezer to heat and enjoy.
I hope you love them!
Do you take breakfast to-go very often? What’s your favorite?