Kids will love eating a “cookie” for breakfast and won’t even know they’re getting plenty of healthy fats, fruit and whole grains. Make an extra batch and freeze for a quick breakfast or snack. The cookies also pack well for travel.
Eat Cookies for Breakfast – Nutty Breakfast Cookies That Is
Have you ever had that awkward moment where your kids asked for cookies for breakfast? I know I have. And, can you blame them? Cookies are so tasty!
Thanks to these yummy nutty breakfast cookies, now you can be the cool mom that lets your kiddos have cookies for breakfast. The fact that they are actually super healthy for your kids – well that can be our little secret!
These delightful cookies are packed with healthy fats, fruits, and whole grains, making them a perfect choice to kick-start your day. One of the best parts about these cookies is that your kids won’t even realize they’re enjoying a nutritious breakfast.
They’ll simply love the taste and texture of these delectable treats. Plus, you can easily make an extra batch and freeze them for those busy mornings when you need a quick and convenient breakfast or snack option.
Not only are these cookies a hit with kids, but they also make an excellent travel companion. Their sturdy nature ensures that they pack well, making them an ideal choice for on-the-go adventures and trips.
If you like these cookies, you’ll love our Chocolate Chip Banana Oatmeal Cookies!
FAQs for Our Nutty Breakfast Cookies
Here are some frequently asked questions (FAQs) for the Nutty Breakfast Cookies recipe:
Can I use a different type of nut or omit them altogether?
Absolutely! Feel free to customize the recipe based on your preferences or dietary needs. You can substitute pistachios and cashews with other nuts like almonds, walnuts, or pecans. If you have nut allergies or simply prefer a nut-free version, you can omit them and add extra fruits or seeds for added texture.
Can I use a different sweetener instead of honey?
Yes, you can substitute honey with other natural sweeteners like maple syrup or agave nectar. Keep in mind that the sweetness level might vary, so adjust the amount according to your taste.
Can I replace whole wheat flour with a different type of flour?
Certainly! While whole wheat flour adds a nutty flavor and extra fiber, you can use alternatives like all-purpose flour, oat flour, or a gluten-free flour blend if you have dietary restrictions. Keep in mind that the texture and taste, and even the cooking times, may slightly differ.
How should I store the Nutty Breakfast Cookies?
These cookies can be stored in an airtight container at room temperature for up to 3-4 days. If you want them to last longer, you can freeze them in a freezer-safe container for up to a month. Thaw them overnight in the refrigerator or at room temperature before enjoying.
Can I add other ingredients like chocolate chips or dried fruits?
Absolutely! The recipe is quite versatile, and you can add your favorite mix-ins like chocolate chips, raisins, cranberries, or shredded coconut. Just make sure to adjust the quantities to maintain the desired texture and balance of flavors.
Can I make smaller or larger cookies?
Yes, you can adjust the cookie size according to your preference. For smaller cookies, you can use a smaller portion of dough, while for larger ones, you can increase the portion size. Just remember to adjust the baking time accordingly, as smaller cookies might require less time in the oven, while larger ones might need a bit more.
Can I make the cookie dough ahead of time and bake it later?
Yes, you can prepare the cookie dough ahead of time and refrigerate it for up to 24 hours before baking. This allows the flavors to meld together. When you’re ready to bake, simply shape the chilled dough into cookies and follow the baking instructions.
Let’s make these Nutty Breakfast Cookies!
Nutty Breakfast Cookies
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 2 tablespoons olive oil
- 1/4 cup pistachios shelled, chopped
- 1/4 cup cashews chopped
- 1/2 banana mashed
- 1 1/2 cup peeled diced apples
- 2 cups rolled oats
- 1 cup whole wheat flour
- 1 3/4 teaspoon cinnamon
- Preheat oven to 350°F.
- Combine eggs, vanilla, honey, oil, pistachios, cashews, banana and apple in large mixing bowl.
- Combine oats, flour and cinnamon in separate mixing bowl.
- Fold dry ingredients into wet ingredients until thoroughly mixed.
- Separate into ⅓ cup portions and place on parchment-lined baking sheet about ½-inch apart. Bake 20 minutes, or until firm. Remove from oven and cool on cooling rack.