Am I a Bad Mom for Serving Cookies for Breakfast?
When I put these on the table for breakfast one morning, the boys looked at me in wonder and awe, and asked if it was really okay if they had them for breakfast. I began to doubt myself…wondering if it was going to be too easy to find ice cream as a healthy alternative, too! But nope, these are great healthy cookies that we now have for a special occasion, and I don’t feel a bit guilty…except when I have just one more cause they’re so darned good!
I found the original idea here: Heavenly Homemakers . Laura adds a great tip about soaking the grains overnight to make them more easily digestible. Here are some other varieties: Ellie Krieger, Good Cheap Eats, Cooking with My Kid.
1 C Melted Butter
3/4 C Honey
1/2 C Buttermilk (and if you don’t have any buttermilk on hand, click here)
1 tsp vanilla extract (the good stuff)
Then mix this and add to wet:
1 2/3 C Whole Wheat Flour
1/3 C ground flax seed (if you don’t have this, just do a full 2 C whole wheat flour)
2 C Rolled Oats (also known as pinhead or Old Fashioned)
1 tsp baking soda
1 tsp salt
1/2 TB cinnamon
Blend in this:
1/2 C raisins or other dried fruit
1/2 C chocolate chips – the darker the better
1/2 C sesame seeds or other nuts
Some other options: poppy seeds (though I only did about 1/4 C) coconut flakes (you’ll need to add a bit more liquid if you use these), non-flavored or vanilla flavored protein powder, pureed pumpkin.
Preheat your oven to 350. Mix dry ingredients in one bowl, wet ingredients in another, then add the wet to the dry and mix only as long as needed until it’s incorporated. Then fold in the additional ingredients. If you find that the mixture is still a bit crumbly, or the oats don’t seem to be fully hydrated, use a bit more milk.
In rounded tablespoons or with a cookie scoop, drop dough onto a cookie sheet lined with parchment paper and cook for about 12-15, but watch to check yours after 10 min. These do not spread much and are a cake-like consistency.
You can freeze uncooked dough balls for making fresh cookies down the road. We found that frozen cookies already cooked tend to be a bit crumbly, so will forgo the energy savings of one big cooking session to freeze the dough and cook the morning of. Just add a minute or two to your cook time.
We serve this with some greek yogurt with a drizzle of honey, or applesauce.