A Healthy & Delicious Start to Your Day
Introduction
If you’re looking for a satisfying and nutritious way to start your day, look no further than these Best Breakfast Cookies. Packed with whole grains, natural sweetness, and crunchy nuts, these cookies are the perfect grab-and-go breakfast option. Whether you’re a busy parent, a fitness enthusiast, or just someone who loves a wholesome treat, this recipe is for you. Plus, they’re easy to make and can be stored for days, making meal prep a breeze!
Why You’ll Love This Recipe
- Healthy Ingredients: Made with rolled oats, egg whites, and dried fruit, these cookies are packed with fiber and protein.
- Easy to Make: With simple ingredients and straightforward instructions, anyone can whip up a batch.
- Customizable: Swap in different nuts, dried fruits, or sweeteners to suit your taste.
- Great for Meal Prep: Make them ahead of time and enjoy throughout the week.
Ingredients
- 2 cups brown sugar
- 2 ½ cups rolled oats
- 4 cups all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ cup canola oil
- ½ cup prune puree
- 2 tablespoons water
- 5 egg whites
- 1 ½ teaspoons vanilla extract
- ¾ cup raisins
- ¼ cup chopped walnuts
- ⅓ cup chopped dried apricots
Kitchen Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Spatula or wooden spoon
- Ice cream scoop (or hands for rolling dough)
- Baking sheets
- Parchment paper (optional but recommended)
- Wire cooling rack
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease your cookie sheets or line them with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine brown sugar, oats, flour, baking soda, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: Make a well in the center of the dry ingredients and add canola oil, prune puree, water, egg whites, and vanilla extract. Stir until well blended.
- Fold in Extras: Gently mix in the raisins, walnuts, and chopped dried apricots.
- Shape the Cookies: Use an ice cream scoop or roll the dough into golf ball-sized balls. Place them 2 inches apart on the baking sheets. Flatten each cookie to about ½ inch thick with wet hands.
- Bake: Bake for 8 minutes for chewy cookies or 10–12 minutes for firmer ones. These cookies will not get crisp.
- Cool and Store: Transfer cookies to a wire rack to cool completely before storing.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keep them fresh for up to 2 weeks.
- Freezer: Freeze for up to 3 months. Just thaw overnight before eating!
Recipe Variations and Substitutions
- Nut-Free Version: Omit the walnuts or replace them with sunflower seeds.
- Gluten-Free: Swap all-purpose flour for a gluten-free flour blend.
- Lower Sugar: Use coconut sugar or a sugar substitute instead of brown sugar.
- Vegan Option: Replace egg whites with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg white).
Pairing Suggestions
- Beverages: Pair these cookies with a warm cup of coffee, herbal tea, or a glass of almond milk.
- Additional Snacks: Enjoy with Greek yogurt and fresh berries for a more filling breakfast.
Frequently Asked Questions (FAQ)
Can I make these cookies ahead of time?
Absolutely! These cookies are perfect for meal prep and can be stored in the fridge or freezer.
Can I use different dried fruits?
Yes! Feel free to swap out raisins and apricots for cranberries, dates, or chopped figs.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to maintain their moisture.
Can I make these cookies without eggs?
Yes! Use flax eggs or an egg replacer to make them egg-free.
Final Thoughts & Call to Action
These Best Breakfast Cookies are a fantastic way to fuel your day with wholesome ingredients and great taste. Whether you’re making them for yourself or the whole family, they’re sure to be a hit.
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