Super important, right?
We know it’s true. But sometimes it’s just not … fun. Or easy. Or quick. Or satisfying.
Sometimes you want to skip it all together. Sometimes you just want cookies for breakfast. I know I certainly do from time to time.
This little recipe was borne of one of those mornings. It was a drizzly Saturday and while by espresso brewed, I stood with the refrigerator door agape and looked at my options. Eggs? No. Yogurt? No. Leftovers? No. Uninspired by the fridge I turned to the pantry. The usual cereal suspects caught my eye but nothing leapt out. Then I spied some cookies, which we almost never have in the house. No! Bad idea. Unless … What if I made a health(ier), breakfast inspired cookie that actually had some nutritional value? Hmm…
A little of this, a little of that, and they come together in no time at all. Make them big (1/4 C of dough!) so they feel like a meal, but with the added bonus that you do less scooping (I hate scooping cookies. Too tedious.) They’re packed with goodness and really tasty thanks to the unexpected perfection of cinnamon and blueberries. I don’t know about you, but that’s everyting I want my breakfast to be.
Blueberry Breakfast Cookies
preheat oven to 350°
¼ C butter or margarine, softened
¼ C apple sauce
¾ C brown sugar or coconut sugar*
1 Tbsp vanilla extract
¼ C plain yogurt
1 C whole wheat flour
1 tsp baking powder
¼ C raw quinoa
2 Tbsp flax seeds
½ C rolled oats (not instant)
1 Tbsp cinnamon
1 C fresh blueberries
Combine the first 6 (wet) ingredients in a medium sized mixing bowl. Mix well until fully incorporated.
In a second bowl, combine all the remaining (dry) ingredients, including the berries. Stir gently to combine.
Add the dry ingredients to the wet ingredients and mix carefully so as not to burst the berries.
Scoop into generous ¼ C cookies and place on a parchment lined baking tray. This recipe will make 10 large cookies, and they do spread slightly so be sure not to crowd your baking sheet — I find that 2 batches of 5 works best.
Bake for 18-20 minutes at 350° until puffed and brown. Allow to cool for 5 minutes on the baking tray before moving to a wire rack to cool completely. Once fully cooled, store in an airtight container for up to 2 days.
*I used coconut sugar, which doesn’t taste of coconut and is almost as sweet in taste but is glycemically low.