I’m back, as promised, with a recipe!
I don’t talk much about breakfast around these parts. A little odd considering I’m a breakfast devotee. I understand that people are busy in the mornings and don’t have a lot of time to put something on the table, let alone eat, but for me breakfast is like lunch and dinner in that I don’t like to have the same thing day in, day out, even if it is easier to do so.
All the same, it tends to be variations on a theme- porridge, smoothies, muffins…pancakes, etc.
These “breakfast cookies” were borne out of my need for variety. They’re made from typical breakfast ingredients- all wholesome, sustaining, good-for-you things, just in a different form to the norm. I mean, who wouldn’t want to eat cookies for breakfast?!
I’ve seen quite a few recipes for breakfast cookies around but none of them were what I was looking for- either filled with sugar and definitely not something I’d want to start my day with, or just a bit too virtuous with no added sweetness or fat. My requirements were that they had to be healthy, satisfying AND tasty.
And so I set out on my mission…The batter looked and tasted good and fortunately the end result didn’t disappoint. After a 30-minute stint in the oven I was greeted with a tray of thick, chewy cookies, just sweet enough and with plenty of goodness to see me through a morning. These are ideal for days when my good intentions fall through and I find myself trying to choke down something whilst getting dressed and packing my bag…I can just grab a couple and run for the bus!
Apple & Raisin Oaty Breakfast Cookies:
1C Unsweetened Apple Purée
1/3C Almond Butter
3T Maple Syrup
1t Vanilla Extract
2C Rolled Oats (+ more to decorate)
Large pinch of salt (Omit if your almond butter is salted)
1/2C Almond Meal (Scant 1C almonds ground in a food processor or spice grinder until a fine meal)
2/3C Raisins (OR substitute other dried fruit/nuts)
Preheat oven to 180C/350F. Line a baking sheet with parchment paper.
In a small bowl, stir apple purée, almond butter, maple syrup and vanilla extract until smooth. In a large bowl, combine oats, cinnamon, salt, almond meal and raisins.
Add wet to dry and stir well so everything is coated.
Using a cookie scoop or 1/4C measuring cup, scoop batter onto prepared baking sheet. Flatten slightly with moistened fingers and sprinkle with dry oats to decorate.
Bake for 25-30 minutes, or until lightly browned. Allow to cool before removing from baking sheet
I’m submitting this recipe to the weekly link-party, Wellness Weekends
Are you a breakfast person? If so, are you happy to eat the same thing every day?