Who doesn’t want to eat cookies at breakfast time? Well here at IK we all certainly do but these days I make sure that our breakfast cookies are nutritious yet jammed full of flavor.
I’ve started making these oat and nut cookies that are super easy to prepare, taste amazing and are full of clean eating ingredients that will make your tummy very happy :). I added a variety of nuts (pecans, cashew and brazil nuts) that I blended quickly to get a butter texture before mixing with the other ingredients.
Brazil nuts are extremely nutritious (they are however high in saturated fat so small portions are recommended). They contain 2 minerals, selenium and magnesium. Selenium is essential for our thyroid function and immune system whilst magnesium helps with muscle functioning. Excellent stuff and my kids asked me to make them again this week so they must be good :).
Oat and Nut Breakfast Cookies
Makes about 10
2/3 cup rolled oats
1/2 tsp ground cinnamon
1 tsp baking soda
1 large egg
1 cup blended mixed nut butter
2 tbsp honey
2 tbsp pumpkin, flax and chia seeds
- In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In another medium bowl, beat the egg. Mix in the nut butter and honey until combined.
- Pour in the dry ingredients and slowly mix until everything is combined.
- Chill the cookie dough for 30 minutes.
- Preheat oven to 350F. Line a large baking sheet with parchment paper. Scoop the dough, about 1.5 tablespoons each, onto the prepared baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten.
- Bake for 12 minutes.
- Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.