3 breakfast cookies that will improve your mornings

    Photo: Dena Gershkovich

    If you knew that you were having cookies for breakfast, you’d probably get out of bed a lot faster. Hopefully that will be your new reality after you try these recipes! Though having a sit-down breakfast is a nice thought, it’s not always realistic, since mornings tend to be rushed. These breakfast cookies are portable, nutritious and can easily be eaten during your morning commute. Combine cookies with a protein source, such as Greek yogurt, peanut butter or assorted nuts, for a substantial morning snack that will keep you fuller for longer.

    Banana, Almond Butter and Chocolate Chip Cookies

    Photo: Dena Gershkovich

    Banana contributes natural sweetness and potassium to these filling breakfast treats. Flax seeds add omega-3 fatty acids, the same essential fatty acids found in fish that support heart health.

    Photo: Dena Gershkovich

    Ingredients:

    • 1 medium banana, mashed
    • ¼ cup almond butter
    • 3 tablespoons brown sugar
    • 1 stick (½ cup) Earth Balance, melted
    • 1 large egg
    • 1 teaspoon vanilla
    • 1 ½ cups whole wheat flour
    • 1 cup old fashioned oats
    • 1 ½ tablespoons ground flax seeds
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon pumpkin pie spice
    • ½ cup to ¾ cup dark chocolate chips

    Directions:

    Photo: Dena Gershkovich

    Preheat oven to 350 F. Line two baking sheets with parchment paper.

    In a large mixing bowl, mash the banana. Stir in almond butter, brown sugar, Earth Balance, egg and vanilla with a spatula. Set aside. In a medium mixing bowl, combine flour, oats, flax seeds, baking powder, cinnamon and pumpkin pie spice.

    Add the dry mixture to the wet mixture in increments, mixing after each addition until just combined. Stir in chocolate chips. The dough will be sticky.

    Measure out heaping tablespoonfuls of dough, and roll into balls. Place balls on the baking sheet, leaving an inch between balls. Flatten balls slightly before baking.

    Bake for 12 to 14 minutes, or until bottoms of cookies are golden brown. Makes about 20 cookies.

    Mini Brownie Wake-Me-Up Cookies

    Photo: Dena Gershkovich

    Did you know that cocoa contains caffeine? These cookies will help provide that wake-me-up you’re probably looking for in the morning. These mini cookies are very rich and not super sweet, so they are best suited for true dark chocolate lovers.

    Photo: Dena Gershkovich

    Ingredients:

    • ¾ cup whole wheat pastry flour
    • ½ cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • ⅓ cup coconut oil, melted
    • ¼ cup brown sugar
    • 1 egg
    • 1 tablespoon maple syrup
    • 2 teaspoons vanilla
    • ¼ cup mini white chocolate chips
    • 1 tablespoon mini dark chocolate chips (optional)
    • Sea salt, for topping (optional)
    Photo: Dena Gershkovich

    Directions:

    Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

    Mix flour, cocoa powder and baking powder in a medium mixing bowl. Set aside. In a large mixing bowl, mix together coconut oil, brown sugar, egg, maple syrup and vanilla. Add the dry mixture to the wet mixture in increments, mixing after each addition until just combined. Stir in white and dark chocolate chips. The dough will be sticky.

    Measure out teaspoonfuls of dough; roll into balls. Flatten each ball slightly before baking. Leave about an inch between each cookie.

    Bake for 8 to 10 minutes, until cookies are set. If desired, sprinkle cookies with sea salt immediately after removing from oven. Makes about 20 cookies.

    Gluten-Free Blueberry Almond Cookies

    Photo: Dena Gershkovich

    Though a gluten-free diet isn’t considered healthier than one which includes gluten, I developed this recipe so that those with celiac disease and gluten insensitivity/intolerance can join in on the breakfast fun. The cinnamon and nutmeg flavors make these cookies as satisfying as a bowl of wholesome oatmeal. And the best part – no one who tasted these cookies was able to tell that they’re gluten-free!

    Photo: Dena Gershkovich

    Ingredients:

    • 1 ¾ cup gluten-free oat flour
    • 1 cup gluten-free old-fashioned oats
    • 1 teaspoon baking powder
    • ½ teaspoon nutmeg
    • ½ teaspoon cinnamon
    • 1 stick (½ cup) Earth Balance, melted
    • 1 large egg
    • ¼ cup turbinado sugar
    • 1 teaspoon vanilla
    • ½ cup to ¾ cup blueberries, fresh or frozen
    • ¼ cup shredded almonds

    Directions:

    Photo: Dena Gershkovich

    Preheat oven to 350 F. Line a cookie sheet with parchment paper.

    Mix oat flour, oats, baking powder, nutmeg and cinnamon together in a medium mixing bowl. Set aside. In a large mixing bowl, mix Earth Balance, egg, turbinado sugar and vanilla together well. Add the dry mixture to the wet mixture in increments, mixing after each addition until just combined. Stir in blueberries. Stir in almonds.

    Measure out heaping tablespoonfuls of dough, and roll into balls. Place balls on the baking sheet; leave an inch between each. Flatten balls slightly before baking.

    Bake cookies for 13 to 15 minutes, or until bottoms of cookies are a golden-brown and edges are set. Makes about 14 cookies.

    I hope these easy breakfast cookie recipes will help you have lots of good mornings! Enjoy!

    Dena Gershkovich
    Dena Gershkovich is double majoring in dietetics and journalism at the University of Maryland. She hopes to become a registered dietitian and nutrition writer. Follow Dena on her blog (The Artsy Palate) and on Instagram (@theartsypalate) to see more of her work!