Healthy Honey Breakfast Cookies Recipes

HEALTHY BREAKFAST COOKIES

Steps:

• Preheat the oven to 325°F. Line a baking sheet with parchment paper or a Silpat.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt and cinnamon.
• Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.)
• Bake the cookies for 14 to 16 minutes until they're golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
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HONEY-SWEETENED BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• Combine 2 cups of the rolled oats, the almond flour, cinnamon, salt, baking powder and baking soda in a food processor. Process until the oats are ground, about 1 minute; a few larger bits of oats are okay. (Alternately you can grind 1 cup of the oats at a time in a blender.) Transfer to a medium bowl and add the remaining 1/2 cup of whole oats. Set aside.
• Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Beat in the honey until smooth and combined, about 30 seconds. Scrape down the sides of the bowl. Add the applesauce, eggs and vanilla and mix on medium-low speed to combine. The mixture will look soupy-that's okay.
• Add the oat mixture to the wet ingredients and blend on low to combine. Stop and scrape down the sides of the bowl. Add the raisins, cranberries, chocolate chips and almonds. Mix on low until well combined. The dough will be looser than normal cookie dough.
• Portion the dough into 1/3-cup portions and place 6 portions on each sheet pan, leaving about 2 inches between each cookie and between the cookies and the edges of the pan. Flatten the dough portions to 1 inch in thickness. Bake one pan at a time (the second batch can sit at room temperature while the first bakes) until the cookie edges are golden brown and the centers feel set, 20 to 22 minutes.
• Cool the cookies on the parchment. Store in a covered container for up to 4 days, or freeze in freezer bags for up to 2 weeks.

BREAKFAST COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl or mixer, mix together all the ingredients.
• Using a large cookie scoop, drop 12 scoops of dough onto a parchment-lined baking sheet. Flatted the cookie slightly with your hand (they won't flatten while they bake).
• Bake for 15 minutes, until cookies start to brown on the bottom and edges.

HONEY OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, mix together all the dry ingredients, except the dried fruit and the nuts.
• In another bowl, mix together all the wet ingredients.
• Stir the dry mixture into the wet mixture, then stir in the dried fruit and nuts.
• Cover a baking sheet with parchment paper, then drop dough by spoonfuls onto it.
• Bake for 12-14 minutes, until lightly browned on the bottom. Remove to rack to cool.