We will all in all probability use a breakfast recipe for busy schedules and on-the-go consuming. These Oatmeal Almond Butter Breakfast Cookies examine off the field for each of these wants.
BREAKFAST COOKIES FOR BUSY MORNINGS
As a frazzled mom of dual toddlers, I typically skipped breakfast out of sheer desperation and plain exhaustion. I’d whip up a bowl of oatmeal for the infants, guzzle a mug of espresso, and name it a morning.
Sadly, the dearth of effort started to point out in my general well being. I used to be cranky in the midst of the day, my power was kaput, and I used to be getting sick extra typically.
I developed this recipe for Oatmeal Almond Butter Breakfast Cookies to pack as many minerals, nutritional vitamins, and useful fat into an easy-to-make (and eat) meal.
HEALTHY BREAKFAST COOKIES
Once I let you know that these cookies will maintain you till lunch, I’m not mendacity—you gained’t want multiple for breakfast.
And once I say these cookies are filled with great things, I’m not exaggerating. Magnesium and manganese (discovered within the almond butter and rolled oats) are useful for bone well being. There’s huge quantities of protein and fiber in many of the elements (just like the oats!), as effectively. B-vitamins, vitamin E, zinc, iron, and folate are others which are packed into this little cookie.
Whereas I got here up with this recipe for my very own sake, the twins developed a style for them, too. Years later, it’s turn out to be a household favourite. It’s nice, too, as a result of kids want lots of the nutritional vitamins and vitamins discovered on this cookie.
WHAT IS WHEAT GERM?
Wheat germ is an ingredient that you could be or is probably not accustomed to. It’s the embryo (sprouting part) of the wheat kernel, which is normally separated through the milling course of.
You’ll be able to sometimes discover it within the baking part of your grocery store. In case you are unable to find it there, examine the breakfast aisle close to the oatmeal and grits.
As a result of it’s so excessive in important fatty acids (the nice fat), it has a shorter shelf life than wheat flours. When you’ve opened the container, you’ll must refrigerate it or freeze it to maintain it from going rancid too shortly.
On the lookout for extra methods to make use of wheat germ? Wheat germ can also be a beautiful add-in for smoothies, yogurt, shakes, and oatmeal, or for including to muffin or bread recipes.
SWITCH UP YOUR COOKIES WITH THE SEASON
I get pleasure from altering this recipe to go with the seasons. As a substitute of utilizing chocolate chips, I like swap it up and use dried fruits as a substitute. Blueberries, cranberries, cherries, or raisins are a few of my favorites.
Altering the kind of nut butter is an possibility, too—cashew, coconut, and peanut all work effectively. Simply be sure you’re utilizing room temperature nut butter, which is able to incorporate a lot better into the dough.
HOW TO MAKE BREAKFAST COOKIES
These cookies are bigger than conventional cookies—they’re a whole breakfast, in spite of everything.
To make them, I take advantage of a #12 ice cream or cookie scoop, which is simply over a 1/four cup (or 2 ounces). You will discover the scale of your ice cream scoop by wanting on the quantity on the discharge lever within the bowl of the news. In case you don’t have an ice cream scoop that enormous, frivolously brush the within of a 1/four measuring cup as a substitute with melted butter or vegetable oil and use that.
As a result of the cookies include wheat germ and entire wheat (which implies a brief shelf life), it’s finest to bake and eat them inside 48 hours.
Since this recipe makes sixteen massive cookies, except you’ve a big household, you in all probability gained’t be capable of eat the entire batch earlier than they begin to perish. I like to recommend forming and freezing these you gained’t eat instantly (see under).
HOW TO FREEZE BREAKFAST COOKIES
I wish to make a batch of the cookies, scoop them onto a ready sheet pan, and freeze them till strong. I take the frozen, unbaked cookies and seal them in a heavy-duty freezer bag till I’m able to bake.
Then, I put them onto a sheet pan whereas my oven’s heating up, and pop them within the oven as quickly because it’s heat. I add a minute to the entire bake time to verify they’re baked right through.
When you can definitely freeze the cookies after they’re baked, I discover that they have a tendency to style stale after thawing. For this reason I favor freezing beforehand and baking to order, so to talk.