Fruity Breakfast Cookies Recipes
BREAKFAST COOKIES
Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 8 large or about 14 small cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
- Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
- Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
- Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.
3-INGREDIENT BREAKFAST COOKIES RECIPE BY TASTY
Here's what you need: oats, bananas
Provided by Pierce Abernathy
Categories Snacks
Time 30m
Yield 8 cookies
Number Of Ingredients 2
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.
- Add additional ingredients should you desire.
- Bake for 12 minutes.
- Enjoy!
Nutrition Facts : Calories 102 calories, Carbohydrate 21 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, Sugar 4 grams
FRUITY BREAKFAST COOKIES
Fruity, oatmeal breakfast cookies similar to Baker's Breakfast Cookies - only you pick which fruit & nut combo you want! Batter is very stiff and sticky to work, and working with wet hands is a must. The trick with these is to underbake them a little bit and the result is a soft, cakey cookie that will fill you up and last all morning.
Provided by Grubbyknees
Categories Breads
Time 25m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookies sheets or line with parchment paper.
- In a large bowl, stir together the oats, flours, sugars, flax, baking soda, baking powder, salt and cinnamon. In a separate bowl combine all the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet blend. Mix until well blended. Stir in the fruit and nuts. Scoop cookies using an ice cream scoop or roll into golf ball sized balls with wet hands. Place cookies 2 inches apart onto prepared cookie sheets and flatten to 1/2" tall. These cookie do not flatten while baking!
- Bake 8 minutes for chewy cookies, 10 minutes for dry cookies. Cookies will not get crisp. Remove from the cookie sheets to cool on wire racks.
Nutrition Facts : Calories 137.2, Fat 4.4, SaturatedFat 0.4, Sodium 190.5, Carbohydrate 21.9, Fiber 2.4, Sugar 6.6, Protein 3.5
HEALTHY BREAKFAST COOKIES AND BARS - FIBER, PROTEIN, AND FRUIT!
This recipe makes great cookies and even better bars. In its original form, following the recipe, it has a nice mild balance of oatmeal and apple flavours. Three cookies is one full serving of whole grains, and a full serving of fruit. It keeps at least a week without getting dried out (and then my four year old inhaled the last bar). I'm planning to try it again with cut up dried apricots and toasted sesame seeds. Try it out! (Found it in the Toronto daily "24 Hours" paper, October 3, 2005)
Provided by Bibliophage91
Categories Breakfast
Time 25m
Yield 24 cookies, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Crush cereal, and place in a medium-sized mixing bowl. Add oatmeal, wheat germ, and cinnamon; set aside.
- In a medium mixing bowl, combine yogurt, applesauce, vanilla, honey, beaten egg, and skim milk powder: mix well to combine.
- Add baking soda and baking powder to the yogurt mixture. Mix well.
- Gradually add the cereal and oatmeal mixture to the yogurt mixture and stir well.
- Add raisins and mix to combine.
- Scoop a heaping tablespoon of the batter and roll it into a ball. Place onto a non-stick cookie sheet, or lined with baking parchment, and lightly flatten.
- Bake at 350°F for 15-18 minutes. Makes 24 cookies.
Nutrition Facts : Calories 234.9, Fat 2.4, SaturatedFat 0.5, Cholesterol 24.3, Sodium 320.1, Carbohydrate 49.3, Fiber 5.5, Sugar 25.2, Protein 7.6
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