these easy breakfast cookies combine whole grains with fruit & veggies for a nutritious breakfast or snack option!
Someone passed down a version of this recipe to me when I had Owen and in my haze of sleeplessness and new-momdome I can’t for the life of me remember who it was or where it came from!
I’ve modified the original recipe I received just slightly to include a little more veggies and a little less sugar (making them a great option for Owen).
Let me tell you, these aren’t going to be winning any beauty awards, but here’s why they’re winners in my book:
- They’re quick and easy
- They use ingredients you likely have on hand
- They’re loaded with nutrition
- Each bite offers fiber, protein, whole grains and a wide array of vitamins & minerals
- They’re low in added sugar
- They freeze well
In terms of a meal or breakfast item for Owen, that’s just about all I could really ask for!
And when I say “Owen,” what I really mean is both of us because I’m honestly not sure who has eaten more up to this point – him or me. I slather a little peanut butter on them and it’s an awesome protein, veggie and whole-grain filled snack!
For Owen I like to serve them up with a hard boiled egg and some sweet potatoes for lunch or a little yogurt or nut butter and fruit (though to be honest you don’t even have to add the fruit since it’s already got plenty!) for breakfast. He’ll also just grab them and eat them as is for snack. A total mom win if you ask me!Print
these easy breakfast cookies combine whole grains, fruits & veggies for a nutritious breakfast or snack!
- 2 cups white whole wheat flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1 teaspoon apple pie spice (or cinnamon)
- 1 large egg, beaten
- 1/3 cup canola oil (coconut oil or avocado oil will work as well)
- 1/4 cup maple syrup (honey will also work)
- 1 teaspoon vanilla extract
- 1 medium banana, mashed
- 1 cup grated, peeled apple (about 2 small) – *see note
- 1 cup grated, peeled carrot (about 2 large)
- 1/2 medium zucchini, grated & excess liquid squeezed out in a cheese cloth
- Preheat the oven to 350 degrees F
- Combine flour, oats, baking soda and apple pie spice in a large mixing bowl, whisking to combine, then set aside
- In a separate small mixing bowl, combine beaten egg, oil, maple syrup, vanilla and mashed banana. Whisk well.
- Fold wet into dry ingredients stirring until just combined then fold in grated carrot, apple and zucchini. Mix using a rubber spatula (I just use my hands!)
- Using a cookie scoop, scoop into balls, rolling each one then placing down on parchment lined baking sheet. Repeat until all remaining batter has been used – **see note
- Bake for 12-15 minutes or until lightly browned (I found 13 or 14 minutes was the sweet spot for me)
* No need to squeeze out the excess liquid from the apple, it helps moisten the cookies
** Cookies don’t have a lot of spread so you can place them with just 1/2 – 1 inch between each
These freeze well for up to 2 months in an airtight container. Pull out as needed the night before and defrost on the counter in an airtight container OR simply defrost in the microwave.
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