My oldest daughter caught a touch of the flu the other night and hasn’t been feeling the best – being sick is no fun!! Lack of sleep for me, combined with a highly energized toddler meant we needed to do something to stay busy and let Lily try to rest. I’ve mentioned before that I love to bake and spending time in the kitchen keeps little hands busy!
I thought healthy breakfast cookies should get the job done, so that is what we set out to do! I saw a recipe in my favorite new cookbook, Chia, Quinoa, Kale, Oh My!: Recipes for 40+ Delicious, Super-Nutritious, Superfoods, for Oatmeal -Raisin Breakfast Cookies. I didn’t have raisins, but I had the next best thing : cranberries and chocolate chips!!
Let me just say, these cookies are delicious, filling, and a guilt-free way to start your day!! They pair well with a cup of coffee….but what doesn’t! 😉 This was my breakfast today – now time to get ready and smash out my workout (Weekend Warrior #14) !! Happy Saturday my friends!!
- ½ cup coconut oil, melted
- 2 eggs
- 2 tsp. vanilla extract
- ½ cup unsweetened applesauce
- ¼ cup honey
- 1½ cups whole wheat, oat, or all purpose flour
- 1 cup oats
- ¼ cup ground flax seed
- 1 tsp baking soda
- ½ cup dark chocolate chips
- ½ cup cranberries/craisins
- Preheat oven to 350 degrees F and spray baking sheets with non-stick cooking spray.
- In a small bowl, whisk together the coconut oil, eggs, vanilla, applesauce, and honey until well combined.
- In a medium size bowl, stir together the flour, oats, flaxseed, baking soda, cranberries, and chocolate chips until combined.
- Add the wet ingredients to the dry ingredients and stir until completely mixed. Allow the batter to set for 5 minutes to thicken.
- Ball up and place onto prepared baking sheets, about 2 inches apart.
- Bake for 12-15 minutes, or until cookies are golden brown around edges.
**Recipe modified from the cookbook link above.