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Don’t you just love cookies?  I have the worst self-control when it comes to these lovely bites of heaven, it is easy to eat way too many!  My kids love cookies too (I don’t know where they got that from?!?) so I had to come up with an “acceptable” cookie for everyday eating.  These cookies are definitely it!  Packed with protein, complex carbs, healthy sweeteners, and more.  Good enough to eat for breakfast, but good enough to call a cookie!

  • Dry Ingredients

  • 2 cups whole wheat flour
  • 1 cup rolled oats
  • 1/4 cup flax seeds (whole or ground)
  • 1/4 cup sesame seeds
  • 1/4-1/2 cup unsweetened shredded coconut
  • 1/4 cup papitas (pumpkin seeds) or sunflower seeds
  • 1 tsp. baking soda
  • 1 tsp. salt
  • Wet Ingredients

  • 1/2 cup maple syrup, honey, or agave
  • 1/2 cup apple sauce
  • 1/4 cup coconut oil (or canola)
  • 2 eggs
  • 2 tsp. vanilla
  • 1/2-1 cup chocolate chips (or dried fruit)

I make up a batch or two of these at a time and freeze them, this way we always have a healthy treat on hand.  They defrost in just a few minutes on the counter so cookies are always in reach for that afternoon snack time that seems to sneak up on me.  I avoid the temptation to serve an “empty snack” and reach for breakfast cookies and some fresh fruit, perfect treat for the kids and me!

These cookies are really flexible.  I make them with what I have in my pantry right then and change them up when I want to.  I do add a few chocolate chips which helps the cookie feel more “cookie” like, but you could replace it with dried fruit or do a combo of both.  This is a very forgiving recipe and so yummy, for kids and adults too.

Breakfast Cookies

Preheat the oven to 325 degrees.

In a large bowl mix the dry ingredients until well combined.

Add the wet ingredients into the mixing bowl and stir until the dough is well mixed.

Scoop onto a greased (I use coconut oil) cookie sheet and bake for 10-12 minutes.  The cookies are done when they are lightly browned and no longer shiny on top.  Cool for a few minutes on the cookie sheet before placing on a cooling rack.  Store in an airtight container on the counter or freeze in an airtight bag.