There exists a magical place where cookies are a normal breakfast food.
(Just tell the breakfast snobs they’re “scones.”)
Are scones not just fancy, undercover cookies strategically hanging out with the muffins instead of the brownies in the bakery case anyway?
Turns out there is a difference in recipe between scones and cookies and scones are a little fancier. Lucky for you, these cookies are incredibly simple to make, involve minimal dishes (always a plus), and can be ready in no time at all.
To be honest, it will probably take you less time to make these cookies than it did for me to post this recipe (still new here). And it will take you even less time to devour them because they are delicious.
So here’s to easy baking and cookies for breakfast. Life is good.
Trail Mix Breakfast Cookies
Prep Time: 10 min Cook Time: 10 min Total Time: 20 min
Makes: 12-15 cookies
- 1/2 c whole wheat flour (GF’s sub oat flour)
- 1 c rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 1/2 c apple sauce
- 2 Tbsp coconut oil
- 2 Tbsp nut butter
- 2 Tbsp honey (vegans sub maple syrup)
- 1/3 c your favorite nuts (pictured: almonds)
- 1/3 c your favorite dried fruit (pictured: chopped dried cherries)
- 1/3 c other (pictured: shredded coconut — could also use chocolate chips, more nuts, seeds, the possibilities are endless)
- Preheat the oven to 350˚F. Line a baking sheet with parchment paper or greased foil.
- In a large bowl, combine flour, oats, baking powder, cinnamon, and salt.
- In a small bowl, melt coconut oil and nut butter (if cold/firm). Add remaining wet ingredients and whisk together.
- Pour wet mixture into dry, add mix-ins, & combine with a spoon or spatula.
- Shape into desired size and arrange on baking sheet. Press lightly to flatten.*
- Bake for 8-10 minutes.
- Remove from oven, and let cool.
- Cookies for breakfast.
*Tip: If you have time, for best results (and easier shaping) wrap the dough in plastic wrap and refrigerate for at least an hour.