Dessert for breakfast anyone?
We’ve been stuck in a bit of a breakfast rut lately. I feel like I’ve been making the same things over and over and over…
Like my Mom, I’m a bit of a stickler about a healthy breakfast. No sugary cereal. Nothing processed. Usually it’s something whole grain. Always it includes some protein and good fat to help my kids keep from getting hungry during Main Lesson.
I’ve seen recipes for breakfast cookies on Pinterest, but they’re mostly made of fruit and oatmeal. I wanted to add protein and so I decided to morph my recipe for no bake energy bars into a gluten free high protein cookie. I simplified the ingredients, cut down on the sweetness and baked the cookies.
And my kids love them! They think it’s such a treat to have cookies for breakfast…
Besides being gluten free, these breakfast cookies are full of protein because they are made mostly of soaked and dehydrated nuts and oatmeal. (soaking and dehydrating is optional of course–but so worth doing for our family) Each cookie (if you make 16 from each batch) has 5 grams of protein and my kids usually eat two for breakfast. Sometimes they’ll dip them in yogurt, almond milk or unsweetened applesauce.
To form these breakfast cookies, press the mixture into a parchment lined cake pan and cut into bars. Or, I’ve shown pictures of how I’ve used a biscuit cutter and sushi mold to form my cookies. (The Asian housewares section of stores like Target or Walmart usually carry sushi molds.) The molds are great because they make beautifully even shapes.
My husband and my niece still talk about the ONE day that they got away with eating pie for breakfast–something taboo in my Mom’s house. Now my kids can tell him that they got away with eating cookies…for breakfast!
- 1¼ cup finely chopped unsalted nuts* (walnuts, pecans, almonds, etc)
- ½ cup unsalted pumpkin and/or sunflower seeds
- ¼ cup coconut, OR mini dairy free chocolate chips OR finely chopped dates**
- 2 cups gluten free oatmeal* (divided)
- ¼ teaspoon salt
- ⅓ cup coconut or extra virgin olive oil
- ⅓ cup maple syrup
- ¼ cup organic sugar or organic brown sugar (packed)
- * soaked and dehydrated (for maximum nutrition and digestibility) if possible
- **cut sugar in half if using dates
- Preheat oven to 300 degrees. Line cake pan (if cutting into squares) or cookie sheet (if using molds) with parchment paper
- Grind ½ cup of the oatmeal to a finely ground flour using a food processor or coffee grinder.
- Whisk maple syrup, sugar, salt and oil together until well combined. Whisk in ground oatmeal flour.
- Fold in the nuts, rest of oatmeal, coconut, dates, or chocolate chips until chunky mixture is formed.
- Press firmly into lined cake pan if cutting into squares.
- If using molds, moisten fingertips and press firmly into molds onto lined cookie sheet.
- Bake for 30 minutes or until medium brown rotating pan halfway thru.
- If cutting into squares, wait 10 minutes and cut, but leave squares IN the pan to cool completely.
- If you've molded cookies, let them cool completely before moving to store.
- Keep in airtight container for a week or wrap individually and freeze