HEALTHY OATMEAL BREAKFAST COOKIES
Recipe video above. Like homemade granola - in cookie form! A satisfying grab 'n run breakfast that tastes like your favourite Oatmeal Raisin Cookies. Same chewy and moist inside (thanks to the mashed dates!), but not as crispy. And these happen to be healthy! Customisable - see notes.
Provided by Nagi
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Line a tray with parchment/baking paper.
- Roughly chop dates. Place in bowl, pour over water. Cover and leave to soak for 10 minutes+.
- Mash with potato masher or fork until it becomes a paste.
- Add remaining Wet ingredients. Mix well with wooden spoon.
- Add Dry ingredients. Mix until all flour is incorporated - should be a thick batter (see video).
- Measure out just shy of 1/2 cup (6 cookies) or 1/3 cup flat (8 cookies). Flatten to 1.7cm / 2/3" thick rounds. (Note 9) Bake 20 minutes until golden.
- Remove from oven, leave to cool on the tray.
Nutrition Facts : Calories 376 kcal, Carbohydrate 45 g, Protein 8 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 17 mg, Fiber 6 g, Sugar 17 g, ServingSize 1 serving
DOUBLE OAT BREAKFAST COOKIES
$400.00 prize winner. Each serving is 2 cookies. I found this in Better & Homes and Gardens magazine. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Breakfast
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining oats. Stir in raisins and oat cereal.
- Drop dough by scant 1/4 cupfuls about 3-inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in a tightly covered container for up to 5 days or freeze for up to 3 months.
OATMEAL BREAKFAST COOKIES
A low-sugar cookie for breakfast on the go. I like to make several portions of the dry ingredients all at one time and store in plastic bags for easy assembly when needed. Store in the refrigerator.
Provided by DYEH
Categories 100+ Breakfast and Brunch Recipes
Time 29m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further.
- Make a well in the center of the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of the cookie dough on the baking sheets.
- Bake in the preheated oven until edges are set, about 14 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 13.3 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 36.5 mg, Sugar 3.9 g
OATMEAL BREAKFAST COOKIES
Steps:
- In the bowl of a freestanding mixer, cream the butter and sugar together until light and fluffy.
- Add the eggs and beat in then scrape down the bowl with a spatula.
- Add the oats, coconut, flour, baking powder, cinnamon, salt, seeds, cranberries, chocolate and nuts then mix until just combined.
- Using a cookie scoop, scoop dough and place onto a lined sheet pan.
- Place the pan in the fridge and allow to chill for 15 minutes while you preheat the oven to 180°C/320°F.
- Remove the cookie dough from the fridge then place the dough onto two lined sheetpans/cookie sheets, a few cm's/inches apart.
- Place in the oven and allow to bake for 10-15 minutes until golden brown and crisp around the edges.
- Remove from the oven, then transfer to a wire rack and allow to cool completely before serving.
Nutrition Facts : Calories 239 kcal, Carbohydrate 25 g, Protein 3 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 14 mg, Sodium 198 mg, Fiber 3 g, Sugar 14 g, UnsaturatedFat 10 g, ServingSize 1 serving
DOUBLE CHOCOLATE CHIP OATMEAL COOKIES
Double your indulgence with these double chocolate chip oatmeal cookies.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
- Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon.
- Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.)
- Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 17.1 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 20.4 mg, Sugar 10.5 g
DOUBLE CHOCOLATE CHIP BREAKFAST COOKIES
This recipe isbased on one from Jennifer at All Recipes, here is a link to the original recipe http://cookie.allrecipes.com/az/BkrsBrkfstCki.asp
Provided by Shannon Holmes
Categories Breakfast
Time 20m
Yield 6 large cookies, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Mix together all dry ingredients in a large mixing bowl, cocoa through raisins.
- Mix with whisk and set aside.
- Mix together all wet ingredients in a medium bowl until fluffy.
- Make a well in the dry ingrendients, pour wet into the dry.
- Mix well.
- With sprayed hands, form about 6 large cookies, place on greased cookie sheets.
- Bake for 7-8 minutes for soft, chewy cookies or 10 minutes for dry cookies.
- Remove from pan and let cool on cookie racks.
- Store in tupperware, wax paper between cookies.
Nutrition Facts : Calories 254.3, Fat 4, SaturatedFat 1.5, Sodium 126.5, Carbohydrate 51.5, Fiber 4.8, Sugar 24.2, Protein 6.5
RASPBERRY, ALMOND & OAT BREAKFAST COOKIES
Grab a few of these energy-boosting cookies for a quick breakfast, or offer as snacks to bridge the hunger gap before dinner. Enjoy with yogurt and fruit
Provided by Cassie Best
Categories Breakfast, Snack
Time 25m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix the banana, oats, almonds, cinnamon and a pinch of salt in a bowl to make a sticky dough. Gently stir through the raspberries, trying not to break them up. Scoop up tablespoons of the mixture and roll into balls, then place on a baking tray and flatten with your hand.
- Bake for 15 mins until the cookies feel firm around the edges and are golden brown. Leave to cool. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 86 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
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