I got interested in the idea of breakfast cookies one day when I came across a recipe while wasting time on my iPad. Cookies for breakfast? Yes please and a double yes please from my kids. I suppose it’s part of the psychology of eating that you can call anything cookie-shaped a cookie and you’ve automatically got most people’s interest. (Perhaps that phenomenon explains the growing number of circle shaped things with a hole in the middle masquerading as donuts.). I would classify the various breakfast cookies we’ve been experimenting with as not too sweet, “almost” cookies. They work from a healthy food perspective but somehow do not possess the soul of a cookie, landing somewhere between a true cookie; a soft, a crumbly granola bar; and a flat, squat muffin… but still close enough to be worth making.
While we wait to discover a true breakfast cookie, we’ll happily keep using these recipes because they turn out tasty “almost” cookies which the kids happily gobble up and they’re full of fruit, nuts and whole grains to start your day off right.
* Ellie Krieger’s breakfast cookies (pictured above) use bran flakes which we sometimes buy and carrot puree (more veggies is always good)
* King Arthur Flour’s recipe brings in a little peanut butter and some chocolate chips
* Bon Appétit’s “Almond, Cranberry and Quinoa Cookies” recipe makes use of leftover, cooked quinoa