This is a sweet and delicious Breakfast Cookies Recipe made with only four ingredients. Perfect dessert for breakfast with different flavor options.
BREAKFAST COOKIES Recipe by ARMAN LIEW
Why this breakfast cookie recipe will be something worth waking up to:
- 4 Ingredients only: The base recipe for these cookies needs just 4 ingredients.
- Made in just ONE bowl: No fancy mixers or kitchen gadgets are needed.
- Satisfying and filling: While most cookies leave you reaching for a second soon after, one of these babies will keep you energized and fueled until the morning!
- Easy to customize: With over 10 flavor options and counting, you have NO excuse to say breakfast is boring or repetitive!
Ingredients For Breakfast Cookies Recipe:
- Rolled oats: Also known as old-fashioned oats. Be sure to use certified gluten-free oats if needed.
- Nut or seed butter: Peanut butter, almond butter, or nut-free alternatives, like tahini. Be sure that the nut/seed butter is smooth, with no added sugar.
- Banana OR applesauce: Mashed banana or unsweetened applesauce helps hold the cookies together. Prefer using bananas, as they become thicker and they provide extra sweetness.
- Protein powder: Optional, but makes the cookies more satisfying and can provide over 15 grams of protein per cookie.
- Maple syrup OR honey: Optional, but adds extra sweetness. You should add some sweetener if you opt to make these cookies with applesauce.
The Instructions:
In a mixing bowl, add all your ingredients and mix well. If using mix-ins, fold them through at the end.
Now, using a 2-inch cookie scoop, scoop out portions of the dough and place them on a lined baking sheet. Use a knife to tidy the sides to keep them in a cookie shape. Bake the cookies for 10-12 minutes, or until the edges go golden. Remove the cookies from the oven and let them cool completely.
Flavor variations:
The beauty of these breakfast cookies is that they are perfect to customize. Here are different flavor options to try out:
- Cinnamon roll: Add 1/2 teaspoon cinnamon and 1 tablespoon of brown sugar. Drizzle the baked cookies with a simple glaze made of cream cheese, milk, powdered sugar, and vanilla extract.
- Oatmeal raisin: Fold through 1/2 cup of raisins.
- Biscoff: Swap out half the peanut butter (or nut/seed butter of choice) with smooth Biscoff or cookie butter spread.
- Caramilk: Drizzle the cookies with melted caramilk chocolate and/or caramilk baking chips.
- White chocolate and raspberry: Add 1/2 cup of fresh or frozen raspberries and 1/4 cup of white chocolate chips.
- Strawberry: Fold through 1/2 cup of strawberries.
- Double chocolate: Add 1/2 cup of cocoa powder and fold through 1/4 cup of chocolate chips.
- Chocolate peanut butter: Add 1/2 cup of cocoa powder and drizzle melted peanut butter over the freshly baked cookies.
- Nutella: Replace the nut/seed butter with homemade Nutella.
- Monster: Fold through 1/2 cup of m&m’s or candy buttons.
Storing and freezing instructions:
- To store: As the base of these cookies uses banana/applesauce, they need to always be stored in the refrigerator, covered. They will keep well for up to one week.
- To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
Other recipes you might like to try: No-Bake Keto Cookies, Bagels Keto Recipe, Pumpkin Protein Brownies
Breakfast Cookies Recipe
Ingredients
- 2 cups rolled oats
- 1/4 cup protein powder, optional
- 1 1/4 cups banana mashed * See notes
- 1/2 cup peanut butter ** See notes
- 2 Tbsp maple syrup
Instructions
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Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
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In a mixing bowl, add your oats, protein powder, banana, peanut butter, and maple syrup and mix until a thick dough remains. Fold through your favorite mix-ins.
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Using a 2-inch cookie scoop, scoop out portions of the dough and place them on the lined sheet. Use a knife to shape the dough into large, cookie shapes.
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Bake the cookies for 10-12 minutes, or until the edges are golden brown.
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Remove the cookies from the oven and let them cool completely.
Notes
* You can also use applesauce.
TO STORE: As the base of these cookies uses banana/applesauce, they need to always be stored in the refrigerator, covered. They will keep well for up to one week.
TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
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