Honey Sweetened Breakfast Cookies Recipes

HONEY-SWEETENED BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• Combine 2 cups of the rolled oats, the almond flour, cinnamon, salt, baking powder and baking soda in a food processor. Process until the oats are ground, about 1 minute; a few larger bits of oats are okay. (Alternately you can grind 1 cup of the oats at a time in a blender.) Transfer to a medium bowl and add the remaining 1/2 cup of whole oats. Set aside.
• Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Beat in the honey until smooth and combined, about 30 seconds. Scrape down the sides of the bowl. Add the applesauce, eggs and vanilla and mix on medium-low speed to combine. The mixture will look soupy-that's okay.
• Add the oat mixture to the wet ingredients and blend on low to combine. Stop and scrape down the sides of the bowl. Add the raisins, cranberries, chocolate chips and almonds. Mix on low until well combined. The dough will be looser than normal cookie dough.
• Portion the dough into 1/3-cup portions and place 6 portions on each sheet pan, leaving about 2 inches between each cookie and between the cookies and the edges of the pan. Flatten the dough portions to 1 inch in thickness. Bake one pan at a time (the second batch can sit at room temperature while the first bakes) until the cookie edges are golden brown and the centers feel set, 20 to 22 minutes.
• Cool the cookies on the parchment. Store in a covered container for up to 4 days, or freeze in freezer bags for up to 2 weeks.

MOLASSES BREAKFAST COOKIES

Steps:

• Preheat the oven to 350F.
• In a big bowl OR in the bowl of a stand mixer, mix together eggs, coconut oil, honey, molasses and vanilla until well combined.
• Add the milled flaxseed, oat flour, whole grain flour, baking powder, cinnamon and nutmeg and stir until combined well.
• Let the dough sit for about 5 minutes while you line a cookie sheet with a silpat mat, or lightly grease the cookie sheet.
• Scoop cookies onto the cookie sheet, leaving enough room for expansion*. Bake for 12 minutes, or until the edges are just slightly darker.

HEALTHY OATMEAL COOKIES WITH HONEY

Steps:

• Whisk oats, flour, baking powder, cinnamon, and kosher salt together in a large bowl.
• Combine honey, applesauce, butter, egg, and vanilla extract in a medium bowl. Whisk until blended. Pour into the bowl with the flour mixture; stir until just combined. Fold chocolate chips and walnuts into the batter.
• Place batter in the refrigerator and let chill at least 30 minutes or up to 3 days.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and place a rack in the center. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
• Remove chilled dough from the refrigerator. Let sit for 5 to 10 minutes if very stiff.
• Drop dough onto the prepared baking sheet in 1 1/2-inch balls using a cookie scoop or spoon, leaving 1 inch of space around each. Gently flatten each cookie with your fingers to 3/4-inch thick.
• Bake in the preheated oven until golden, firm around the edges, and set on top, 9 to 10 minutes.
• Place the baking sheet on a wire rack. Let cool on the baking sheet for 2 minutes before transferring cookies to the wire rack to cool completely.

SOFT HONEY COOKIES

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until bottoms are lightly browned, 8-10 minutes. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.