Jumbo Breakfast Cookies! Kick start the morning with a wholesome treat that the whole family will love. Naturally sweetened and packed with good fats, protein and fiber, these cookies will become a breakfast must-have!
Disclosure: This post is sponsored by Florida Dairy Farmers. As always, all opinions here are my own.
There's no denying that "back-to-school" is looking different than it has in years past. Whether kids are returning to the classroom or sitting at the dining room table for virtual learning, one thing remains the same: A need for nutritious fuel for school! Studies have shown that eating breakfast (whether something as simple as a bowl of cereal with fresh fruit or even a breakfast cookie and milk) not only provides students the nutrients they need, but it also has a positive effect on their cognition all morning.
Breakfast time during the busy school year can be chaotic in many households; it can sometimes feel like a struggle to find foods that both parents and kids can agree on as a way to start the day. But what if I told you I created a wholesome treat that can pique the attention of your picky eaters, be served at any time, and check the nutrient boxes? Enter: Jumbo Breakfast Cookies!
These protein-packed cookies are packed with nourishing ingredients, but are so much fun to eat! Serve them up with a glass of milk or grab and go for a quick, portable snack!
Ingredients for Breakfast Cookies
"Healthy cookies" are the perfect way to draw kids to the kitchen without questions and complaints! Who wouldn't want to wake up to a plate of tasty treats? Here's what's in them:
- Almond flour
- Rolled oats
- Ground flax seed
- Baking Soda
- Sea salt
- Yogurt
- Honey
- Coconut Oil
- Egg
- Vanilla extract
- (Optional) Mini semi-sweet chocolate chips
The ingredients are simple, naturally gluten-free, and filled with vitamins, minerals, healthy fats and proteins that can give kiddos a great start every day!
Nutritional Benefits
Many of the ingredients I chose for this recipe have benefits for growing brains and bodies! Here are the details on some of the nutritive qualities you'll find in each bite:
- Milk: Containing 9 essential vitamins and minerals and 8 grams of high quality protein per serving, dairy packs a power-packed punch. Serve breakfast cookies with a cold glass of Florida Milk for a breakfast treat that is brimming with notable nutrients such as Calcium, Phosphorus, Potassium and a dose of Vitamins A, B12 & D.
- Yogurt: Excellent source of protein, vitamins and minerals and friendly bacteria that are known to benefit gut health.
- Rolled Oats: Filled with fiber, oats not only keep you full, but also help maintain steady blood sugar.
- Almond Flour: Naturally gluten free, almond flour is a great source of healthy fats, Vitamin E & magnesium!
- Ground Flax: High in omega-3 fatty acids and fiber, this nutty-tasting addition is worth tossing in.
How to Make Breakfast Cookies
One of the best things about this recipe {aside from the fact that you get cookies for breakfast!} is how easy they are to make! Simply whisk together the wet ingredients in a bowl, add the dry ingredients, give them a mix, and scoop onto a parchment-lined pan. Bake at 350 degrees for 14-16 minutes and voila! Cookies for breakfast!
These breakfast cookies are pretty much foolproof, and come together so quickly that they make a great activity for little ones to help with. Make them ahead on a Sunday and store them in an airtight container to enjoy throughout the week, or mix them up as an after school snack. Bonus: Even picky kids will often try new things if they've helped to make them!
What Do Breakfast Cookies Taste Like?
Despite the fact that these cookies aren't made with wheat flour, they bake up with a soft, fluffy texture that makes you want to go back for bite after bite. The rolled oats scattered throughout give them some structure and chewy bits of texture, and while I find that the ground flax is nearly undetectable, I think it gives the cookies a pleasant, mild nutty flavor. Naturally sweetened with honey, they have just enough sweetness to please the palate without starting the day off on a sugar high! I added mini chocolate chips to mine since that makes them a winner with my 5-year-old, but you can omit them or swap them out for your preferred add-ins {see below for some suggestions!}.
Using yogurt as a fat is a trick I use from time to time for a few reasons. First, I always have yogurt in my fridge! Whole milk yogurt is best as it lends a rich flavor and mouthfeel to baked goods. The acidity in yogurt also reacts with the baking soda to create the light, fluffy texture that makes these cookies irresistible.
Breakfast Cookie Variations and Substitutions
Swaps and add-ins are easy to make for this recipe! Get creative with your favorite nuts, seeds, zests and extracts, or give these other flavor combinations a try:
- Apple Cinnamon: Mix in ¼ cup chopped, dried apple chips and ½ teaspoon ground cinnamon to the batter.
- Banana Nut: Add ¼ cup chopped dehydrated or baked banana chips and 3 tablespoons of chopped walnuts to the batter.
- Peanut Butter: Add ¼ cup peanut butter powder to the dry ingredients. Increase the yogurt to ⅓ cup.
- Cranberry Orange: Add 1 teaspoon orange zest and ¼ cup dried cranberries to the batter.
- Lemon Poppy Seed: Add 1 teaspoon lemon zest and 2 teaspoons poppy seeds to the batter.
Other Nutritious Breakfast Ideas
Need more delicious breakfast ideas to make mornings a little easier? Head over the the Florida Milk website for more inspiration, like these eye-opening ways to start the day!
- Easy Peasy Breakfast Casserole: A hearty, make-ahead dish that the whole family will enjoy!
- Fruit & Waffle Kabobs with Yogurt Honey Dip: Half the breakfast battle is making food fun, and these healthy skewers make that easy!
- Rainbow Unicorn Smoothie: Breakfast on the go has never been more magical!
Jumbo Breakfast Cookies
Ingredients
- 1½ cups almond flour
- ½ cup rolled oats
- 2 tablespoons ground flax seeds
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup honey
- ¼ cup plain whole milk yogurt
- 2 tablespoons coconut oil softened or melted
- 1 egg
- ½ teaspoon vanilla extract
- 3 tablespoons mini semi-sweet chocolate chips sugar free, if desired
Instructions
- Preheat the oven to 350 degrees. Line a large baking pan with parchment or a silicone baking mat. Set aside.
- In a large bowl, whisk together almond flour, rolled oats, ground flax, baking soda and sea salt until well-combined. Be sure that there are no lumps of almond flour.
- Add honey, yogurt, coconut oil, egg, and vanilla extract. Stir until fully incorporated.
- Stir in mini semi-sweet chocolate chips, or other add-ins. The batter will stiffen up a bit as it sits and the ingredients absorb the moisture.
- Using a standard sized spring-loaded cookie scoop (or a large serving spoon), scoop cookie dough mounds onto prepared baking sheet leaving at least 3 inches between each as they will puff and spread a bit.
- Bake for 14-16 minutes until puffed and golden. Remove from oven and allow to cool for 10-15 minutes before removing from pan -- they will be soft right out of the oven and will become easier to handle as they cool.
Notes
- When mixing coconut oil with other ingredients, it's best to allow the ingredients to come to room temperature so that they're not cold from the fridge, otherwise your coconut oil could solidify when mixing them together.
- Store in an air-tight container for 3-4 days to keep fresh -- if you can keep them around that long!
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