I’ve read before that having something sweet with your healthy breakfast isn’t the worst thing, and could even help with weight-loss. I refuse to do further research because I don’t want to read any evidence to the contrary. I eat a small handful of Ghirardelli bittersweet chocolate chips with my coffee every morning, and I’m just so (ignorantly) happy that science backs me up here.
Though I can stand behind my morning chocolate convictions, I have no excuse for the 8:35 AM ice cream. I only did this once, but I immediately texted my cousin to tell her that our love of daytime ice cream had taken a turn towards scary town.
Regardless, I love the idea of the breakfast cookie. I’ve had this recipe that involves peanut butter and bananas on my site for ages – enjoy the terrible photography. While I still love that recipe I find that I don’t make it so often because it requires me to get out an electric mixer. I wanted EASY. And QUICK.
This new recipe is most certainly “light” and came together in a snap. I let my daughter sit on the counter and snack on the additions while I put it together, and when she requested “gookies” for her lunch I had no qualms acquiescing. A great recipe for early morning runners or those who like to hit snooze instead of eat breakfast – just freeze the cookies in bags of 2 or 3 and throw a bag on the counter the night before. If you want to swap the additions feel free – any dried fruit/nut would work equally well, just keep the amounts the same.
Healthy, Low Calorie Breakfast Cookies
Makes 18 cookies
1/2 c. brown sugar
1/4 c. vegetable or canola oil
3 egg whites
1 tsp. vanilla extract
1/2 c. all purpose flour
1 c. white whole wheat flour
1/2 c. bran flakes
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. kosher salt
1/3 c. sliced, slivered or chopped toasted almonds
2 tbsp. sweetened or unsweetened flaked/shredded coconut
1/4 c. dried cranberries or cherries
1/4 c. dark chocolate, chopped (or chips)
1. Preheat oven to 350 degrees.
2. Whisk sugar, oil, egg whites and vanilla until combined.
3. Whisk flours, bran flakes, baking soda, cinnamon and salt until combined.
4. Combine chocolate, coconut, and cranberries.
5. Add flour mixture to oil mixture and mix gently. Add chocolate mixture and mix until just combined.
6. Spoon mixture onto parchment/silpat lined baking sheet in heaping tablespoon amounts, spacing them two inches apart.
7. Bake for about 12 minutes or until just set and slightly golden.
8. Cool for several minutes on sheet and then transfer to wire rack to cool completely. Store in airtight container for several days at room temperature.
Cookies for lunch? Why sure!