Saturday, July 5

Breakfast cookies

When zipping out the door in the mornings at 6:30 or 7 a.m., we tend to forget about breakfast. I know it's unhealthy, but it's just the reality of a busy life.

To combat that, every few weeks for the last year I have made two loaves and a pile of muffins of some sort of breakfast-type healthy breads. We portion them off into tupperware and zip-top bags and freeze individual portions. This way, we can grab one from the freezer the night before to defrost, and voila - healthy breakfast on the go!

Some weeks the flavours are zucchini-carrot, other weeks it's banana-walnut-cranberry. I basically use what I have and strive to make this a healthy quick meal in one. I add plenty of nuts and seeds, and always use fresh veggies or fruit. There is often only 1/2 cup sugar, and 1/3 cup oil in the whole batter! (that's for two breads and a dozen muffins). The rest of the sweetness comes from honey, maple syrup, applesauce or cranberries and the breads are moist as a result of prune puree, yogurt or applesauce.

But lately I've become tired of eating these breads. Even though the flavours vary, the texture and shape remain the same and have started to bore me. So last week, I decided to modify my recipe into a seedy and dense breakfast cookie. That's right, a cookie for breakfast.

I was quite surprised at how well these turned out and will most definitely make them again. In fact, these would be perfect as road trip snacks (which we had on our recent trip to Vancouver!), as power boosts during a hike or as a mid-morning snack to hold you over if you have a late lunch. I'm also going to try spreading the batter into a square pan and cutting power-bar-like shapes as an easier and faster alternative to placing and spacing cookies.

Breakfast cookies
(an original recipe)

- 1 cup whole wheat flour
- 1/2 cup kamut flour (can use spelt, whole wheat, or white)
- 4 tbsp freshly ground flax seed
- 1/2 cup wheat germ
- 1 tsp baking powder
- 1/2 tsp baking soda

- 1/4 cup butter
- 1/8 to 1/3 cup Demerara sugar (depending on your sweet tooth)
- 2 eggs
- 1 tsp vanilla
- 1/3 cup milk
- 1 cup old fashioned oats, soaked in 1 cup hot water for 5-10 min

- 1/3 cup shredded coconut (I used sweetened, but if you have unsweetened, add more sugar)
- 1/3 cup sesame seeds
- 1/3 cup chopped pecans (or other nuts that you have)
- 2/3 cup sunflower seeds
- 1/2 cup dried cranberries

Preheat oven to 350F/175 C. Line a cookie sheet with a silicon mat or coat with butter.

1. Put on 1 cup of water to boil and place oats in a small cereal bowl. When water is boiling, pour over oats and cover with a plate. Let stand until you're ready for them, 5-10 min.

2. In a medium bowl, stir all dry ingredients together.

3. In a large bowl, cream butter and sugar. Add eggs one at a time, and incorporate with a whisk. Stir in vanilla and milk.

4. Drain any excess water from oats. Stir in dry ingredients into wet, alternating with adding oats. Be sure that you stir quickly after each addition of the hot oats so eggs don't cook.

5. Stir in the mix-ins, making any substitutions you like, but keep the entire quantity the same (just over 2 cups). Spoon onto cookie sheet, flatten, and bake for 12-15 minutes until the tops brown slightly.

I wanted substantial cookies, so I made 7 large cookies in each batch for a total of 14 cookies. If you make normal sized ones, you could probably get 20 cookies out of this batter.


  1. this is a great idea--you and i have the same idea about these baked goods--i use spelt/whole wheat pastry/kamut and millet flours all of the time----great to find some recipes that i agree with and don't have to change too much--i've been a pastry chef for awhile and am so sick of everything white flour and the way i feel after eating it..thank you so much..:)
    ps--i went raspberry picking the other day and your raspberry bread recipe is in my oven right now...:)

  2. Aww - thank you so much for your kind words Danielle! I'd love to learn more about baking with these flours, so I hope you'll come back and we can chat some more! Let me know how the raspberry bread turns out :)

  3. I googled healthy cookie recipe and found this link. I'm going to try making these for my daughter, thanks for sharing your recipe.

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