Breakfast Cookies

Breakfast Cookies

Breakfast Cookies

Breakfast Cookies v2 - no fruit

Breakfast Cookies v2 – no fruit

I wanted to make some granola-like cookies for sunday breakfast, but most of the recipes Google came up with had way too much sugar & butter in for my liking.  Then I can accross these on the Abel & Cole website & thought they sounded much better – they might have a bit of sugar & maple syrup in, but at least they have carrots in too!

Breakfast Cookies V3 - made with the ice-cream scoop

Breakfast Cookies V3 – made with the ice-cream scoop

DD2 (2), DH & I really liked them, but DD1(4.5) wasn’t keen on the dried fruit in them (apparently she only likes raisins by themselves, not IN things). So they next time I made them I replaced the fruit with more nuts & seeds & she thought they were wonderful!

Update:  The next time I made them I used the ice-cream scoop to form them – a bit less cookie-looking, but less messy to make and less likely to fall apart!

Ingredients

  • 125g wholemeal or spelt flour
  • 150g jumbo porridge oats
  • 1/2 tsp bicarbonate soda
  • a pinch of sea salt
  • 1/2 tsp ground cinnamon
  • 100g dark or light brown sugar
  • 4 tbsp maple syrup or agave nectar
  • 1 large carrot or 2 medium-sized carrots, coarsely grated
  • 100ml oil, olive or coconut is suggested, but I used this light oil
  • Grated zest of 1 lemon (optional)
  • Then either
    • 100g chopped dried fruit (e.g. raisins, dates, apricots, mango and/or figs)
    • 100g chopped nuts or seeds
  • OR
    • 200g chopped nuts & seeds

Instructions

  1. Preheat oven to 180°C/Gas 4.
  2. Add the flour, oats, baking soda and salt to a big bowl and mix well.
  3. Add the remaining ingredients and mix again.
  4. Scoop by the tablespoon and press into rounds on an oiled baking sheet. Tidy up the edges. You’ll probably get about a dozen per tray. If you don’t want two batches, just freeze the rest of the mix for another day.
  5. Bake for 10 mins, or till just starting to set and just picking up a little colour. They’ll set to be soft and chewy like this. If you’d prefer them crisper, flip the cookies over and return to the oven for 3 mins or so to crisp up the bottoms.
  6. Once cooked, they apparently store nicely for a week in an airtight container, but they haven’t lasted more than 3 days in my house yet!

Hungry for more breakfast?  How about:

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Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in 2013, Baking, Breakfast, Snacks, Vegan, Vegetarian
3 comments on “Breakfast Cookies
  1. liveinazoo says:

    i have wandered in and stolen this one!thanks bessie!have you been to a girl called jacks blog?she has a recipe for sunshine breakfast buns-was easy recipe,kids loved them and had no added sugar so that ticks all the boxes for will make them again
    we miss you!!!zoo.xx

    • bessie says:

      Hi zoo! Lovely to hear from you! Are you still flying? I am still struggling to keep up with basics since going back to work!

      I’ve seen a girl called jack’s blog, but haven’t seen that recipe, will have to check it out!

  2. […] oats and  overnight oats so I needed to come up with some new ideas, and fast or I will be eating Breakfast Cookies every day! […]

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