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Breakfast Cookies

True story: A friend of ours who grew up on a farm used to eat oatmeal cookies for breakfast. On the face of it, it sounds decadent. But if you really think about it, it’s not so bad – and in fact it’s better than most of today’s breakfast offerings. Whole oats, eggs, raisins, brown sugar = reasonably good for you. And oatmeal cookies actually sound pretty decent compared to, say, Froot Loops, Pop-Tarts, or even your run-of-the-mill chocolate chip pancakes doused in maple syrup.

In our house we’ve gotten into sort of a breakfast rut. The kids are tired of waffles, French toast, and cereal. And when we make pancakes we try to sneak so many different ingredients in there (ahem, flaxseed meal) that the kids don’t trust us with pancakes anymore. So that’s what led us to thinking once again about breakfast cookies. Could they really be so bad, especially if they’ve got lots of other things going for them?

To test this theory, we decided to do a makeover of our mom’s molasses cookies recipe, a childhood favorite. (Here is the old-time recipe, proudly hand-written in our seventh-grade handwriting). We nixed the white flour altogether and added in some peanut butter and almond meal to pump up the protein a little bit. And yes, there’s butter, but we look at it as a “healthier” way to get fat than, say, partially hydrogenated vegetable oils. Will it lead to a good day ahead for the kids as they head out the door to school? We’ve had no complaints so far.

Molasses Breakfast Cookies

1/2 cup (1 stick) butter

1/2 cup molasses

1/2 cup all-natural peanut butter (chunky is OK)

1/2 cup brown sugar, packed

1 egg

1 cup whole wheat flour

1/2 cup oat flour

1/2 cup almond meal

1/4 cup flax seed meal

1 tsp. salt

2 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. cloves

1 tsp. ginger

1/2 tsp. nutmeg

Preheat oven to 350 degrees. In a medium bowl, use a mixer to cream butter. Add molasses, brown sugar, peanut butter, and egg, and beat until light and fluffy. In a separate bowl, combine the dry ingredients and stir until mixed. Add dry ingredient mixture, 1/3 at a time, into butter mixture and stir until ingredients are evenly mixed. Scoop by rounded teaspoonfuls onto cookie sheets. Bake for 10 minutes. Makes 3 dozen cookies.

Want to see more ideas? Check out our Pinterest board called “Power Cookies.”

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2 Responses to Breakfast Cookies

  1. Valentina February 7, 2012 at 10:51 pm #

    I’m totally ok with “reasonably good for you” cookies! Even those that are not so good for you! đŸ˜‰ These look super yummy!

    • jollytomato February 7, 2012 at 11:03 pm #

      Thanks, Valentina – me too!

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