Breakfast cookies are a wonderful thing for ohsomany reasons.
Cookies for breakfast. (Really, this is reason enough but I’ll continue.) Cookies for breakfast. Cookies for breakfast.
Okay sorry let’s try again.
Portion control – one cookie is filling and perfectly sized for breakfast. Kids LOVE them. Umm, hello….they think mom is letting them eat a COOKIE for BREAKFAST. Grab & go. Perfect for those busy mornings (aka EVERY morning). Versatile and fun to create new flavors – try chocolate banana breakfast cookies. COOKIES FOR BREAKFAST.
Since it is officially December, I thought I’d create a fun holiday-themed breakfast cookie recipe. Gingerbread seemed like the way to go. I gave these breakfast cookies tons of great gingerbread flavor thanks to molasses, ginger, cinnamon, cloves, nutmeg and a touch of cardamom to keep things interesting. The base of these cookies is a combination of whole wheat flour and oats. Super filling with tons of great fiber. A combination of butter and Greek yogurt keeps the cookies flavorful and moist. I added dried cranberries and chopped apples for great flavor and nutrition, and to provide textural variety and color. Quick-Start Guide!
