I know, I know cookies for breakfast?! Sounds ridiculous coming from a dietitian but hear me out. I struggle to eat breakfast most days of the week as do many of my clients. It’s not that I don’t like breakfast it’s just that I don’t love eating when I first wake up. Now, I’m not saying I need to be bribed with breakfast cookies but having something to grab and go that tastes good and doesn’t sit in my stomach like a brick is helpful.
Cookies for Breakfast?
There are no rules as far as meals go. You don’t need to eat certain foods for certain meals. So, in that case, these cookies don’t even need to be eaten at breakfast. They could be eaten any time of day, frankly. I personally like them in the morning, but they go well as a nighttime snack as well.
I know some people don’t like to use the word cookie and equate it to health but let’s be honest, a cookie normally is loaded with sugar and not much else. These cookies are mostly oats and have other nutrients from sunflower seeds/butter & figs. Some may disagree, but I’m going to go out on a limb and say these are “healthy” or at least #sassyapproved
Sunflower Seed Butter
While, yes, I normally use peanut butter, I’m not really biased as far as nut/seed butters go. One of my all time favorite seed butters is 88 Acres. They have 4 main flavors and I love them all in their own right. I find that their maple sunflower seed butter goes so well with both savory and sweet options. This time I went with sweet. My last recipe using it was this one (also amazing).
I had the pleasure of hanging out with 88 Acres while at FNCE and while you would think eating too much of something would be a bad thing, it just made me want more of it. When I got home, I wanted to find new ways to use it and for whatever reason, breakfast cookies came to mind. I mixed up a few ingredients and bam it was a match made in breakfast cookie heaven.
If you have any type of nut allergy you are in luck! 88 Acres is free of the top allergens but the best part is that their products taste so good even those without allergies can enjoy and won’t even know the difference. Try them out and let me know what you think.
Pro Tip: Feel free to add in any other mixins like dried cherries or pepitas to make these cookies your own!Print
- Preheat oven to 350°and line a baking sheet with parchment paper
- Mix all ingredients together by hand or in stand mixer until uniform.
- Use an ice cream scoop or large spoon to scoop 12 even scoops onto baking sheet and use back of scoop/spoon to flatten down the middle slightly.
- Bake for 15 minutes or until cooked through and outside is slightly golden.
*to make oat flour, grind rolled oats in a blender for 10 seconds
- Serving Size: 12
Would you eat cookies for breakfast?
Pin Now, Eat Cookies for Breakfast Later
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