I’m hesitant to label these as “healthy breakfast cookies”. Because it sounds like a joke. But really?
They’re not all that bad at all as far as sugar content goes! And who wouldn’t love to get away with eating a cookie for breakfast, right?
And seriously, with as many hungry, active boys-on-the-go as I have, I need something they can grab quickly on their way out the door sometimes that’s better than a pop tart. Wait, I don’t buy those. And actually, these cookies are healthier than most cereals you would pour into a bowl. So there. Cookies for breakfast justified. 😉
This recipe is pretty friendly and adaptable so, feel free to experiment with different add-ins for your family. I, of course, used chocolate chips, and when our 17-year-old ate a cookie, he said he’d prefer raisins. Alrighty then.
Here’s the handy dandy printable recipe for you.
- 1 cup butter, softened
- 3/4 cup brown sugar or turbinado sugar or honey
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 2 cups oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup filled with your choice of coconut, chopped pecans, walnuts, raisins, cranberries, or chocolate chips (I prefer coconut, pecans, and chocolate chips – 1/3 cup of each.)
- Mix first five ingredients in mixer bowl til well combined.
- Add in flour, oats, baking soda, salt, and cinnamon, then mix again.
- Fold in 1 cup of your favorites – chocolate chips, nuts, raisins, etc.
- Drop about a tablespoon of dough for each cookie onto baking stone or silpat lined baking sheet.
- Bake at 350 degrees for about 15 minutes.
- Remove from pan while still hot.