Like muffins, but in cookie form.
Ever wish that you could have your usual breakfast muffins, but in cookie form? Problem solved.
Inspired by Bon Appétit's Morning Glory Breakfast Cookies. These cookies taste like there’s a ton of butter in them even though there is none! Deliciously nutty and not too sweet, and great for an afternoon snack!
The cookies are totally customizeable, you can use whatever nuts and seeds you want. I used roasted peanuts and some leftover squash seeds that I had. When I make squash, I keep the seeds and roast them to snack on later, or to use as toppings in other recipes.
I would also think that these would make a great dessert for after dinner. Just because they're called Breakfast Cookies, by no means does that limit you to eating them in the morning. Live your dreams however you want to!
These will bake for 15-17 minutes, depending on the true temperature of your oven and how big you formed your balls. Mine took exactly 15 minutes. Keep an eye on them to make sure that you're not burning the coconut flakes (no one likes the smell of burnt flakes wafting through the house, I can promise you).
BREAKFAST COOKIES
Serves 12
INGREDIENTS
½ cup flour
2 tsp ground cinnamon
1 tsp kosher salt
¼ tsp baking powder
¼ tsp baking soda
1 large carrot, peeled, shredded (about ¾ cup)
1 egg, beaten
¾ cup chopped peanuts
½ cup oats
½ cup plant-based yogurt
½ cup coconut oil, melted
⅓ cup seeds (any large seed like watermelon, squash, pumpkin)
⅓ cup brown sugar
2 Tbsp chia seeds
¼ cup plus 2 cups coconut flakes
INSTRUCTIONS
Preheat oven to 375°. Whisk flour, cinnamon, salt, baking powder, sugar, and baking soda in a small bowl.
Mix carrot, egg, peanuts, oats, yogurt, oil, seeds, chia seeds, and ¼ cup coconut flakes in a large bowl. Add dry ingredients and mix well to combine. Let sit 10 minutes at room temperature to thicken slightly.
Transfer remaining 2 cups coconut flakes to a flat bowl.
Gently form dough into balls, about ¼-cupfuls. Roll them in the bowl of coconut flakes and toss gently to coat (dough will be sticky).
Arrange balls on 2 large, parchment-lined baking sheets, spacing 2" apart. Flatten each ball slightly with your hand.
Bake cookies until coconut is golden and tops spring back when touched, about 15-17 minutes. Let cool.
Serve and enjoy!
NOTES
Store in an airtight container at room temperature.
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