Autumn breakfast cookies
October 29th, 2009
There’s no other way to say this. I LOVE COOKIES! And I never get tired of figuring out new ways to make my cookies healthy – so healthy that you can eat them for breakfast. (Of course, if you’ve been reading long enough you know this. I mean, I’ve posted about healthy cookies so many times before it’s just getting silly. Like these, these and these.)
When I say “healthy enough to eat for breakfast” I don’t just mean I threw a little whole wheat flour in there. Yes, they’ve got whole grains. But they also have vegetables and fruit for nutritional value and flavor. And protein! And best of all – no added sugar. Because I personally cannot deal with sugar first thing in the morning. These are something you can grab on your way out the door and feel really, really good about.
They’re my best yet. Nutty, full of nutrients, easy and with a classic cookie texture. Man, are you gonna be surprised when you read what’s in them! Mark my words – one of these days I’m coming out with a cookbook called Cookies For Breakfast. Until then…
Autumn Breakfast Cookies
2 cups rolled oats (not instant)
1 cup pistachios
1 cup roasted winter squash puree (I used delicata, pumpkin would be great. These are naturally sweet!)
1 15 oz. can pinto beans
1 egg
1/2 cup organic butter, melted
1/2 Tbl. salt
1 tsp. maple extract (the yummy smell without the sugar)
1/8 tsp. nutmeg
1 cup dried cranberries (these come already sweetened, the only sugar in this recipe. try to find cranberries sweetened with apple juice!)
Preheat oven to 350F. Lightly grease cookie sheets.
1. In food processor, pulse oats and nuts to a powder one at a time. Transfer to large bowl.
2. Combine all other ingredients except cranberries to food processor and blend. Add to oat mixture.
3. Mix well. Fold in cranberries until evenly distributed.
4. Form into walnut sized balls and press flat with a fork on cookie sheets.
5. Bake for 25 minutes. Makes 3 dozen.
What breakfast food makes you feel good all morning long? I remember when Dunkin Donuts coffee/bagel combo was my morning routine. (Low fat veggie cream cheese being the ‘healthy pick.’) Oh boy. If cookies aren’t your style but you want to eat well in the mornings, there are lots of options. Email me and I’ll see if I can give you some good ideas. This is important stuff! michelle@findyourbalancehealth.com
This post is part of Kitchen Stewardship’s Octoberfest of Superfoods. Like this recipe? Help a sista out and tweet about it or review on StumbleUpon. There’s good karma coming back at you!
LOVE cookies for bfast! I made Ellie Kriegers bfast type cookies one time and couldn’t get enough. I must admit…I slack in the breakfast area sometimes. I love a giant bowl o fruit
October 29th, 2009 at 5:30 pmOh my goodness Michelle, these look amazingly wonderful. I love all those goodies you’ve packed in there. I’m going to have to try these soon.
October 29th, 2009 at 6:29 pmHi Michelle! I just wanted to drop by and say hi – I’m finally back to blogging! I have quite a few of your posts to get caught up on, but these cookies look awesome!!
October 29th, 2009 at 6:32 pmMichelle – You are always out doing yourself. YUM! I made muffins this morning, but I am certainly interested in making some cookies or bars…I will have to check the other posts again. I have a ton of coconut flour so I was thinking macaroons. Other ideas?
Thank you for the tasty treats.
October 29th, 2009 at 6:55 pmPS- left you a little lurve on my blog tonight
October 29th, 2009 at 9:26 pmI just made these tonight and I am in love. LOOOOOVE! I’m totally going to make these whenever I have the ingredients on-hand. Thanks for this one!
Diane
October 29th, 2009 at 10:54 pmhttp://balancedbites.blogspot.com/
Pumpkin and beans sound good for moisture. I’ll have to get my hands on some maple extract!
October 29th, 2009 at 11:40 pmSquash cookies! You have the most innovative ways of using squash, much like pesto — next up are the pesto cookies, right?
October 30th, 2009 at 1:35 amWhat a great idea!! I usually have some kind of tofu scramble for breakfast!!!
October 30th, 2009 at 6:50 amThese sound delicious Michelle!
Some of my clients have trouble finding the time for a sit down breakfast so these would be great for those hectic need something to grab and go mornings.
I also love that they have butter. I think fat is so important in the morning. It really helps me to maintain energy though out the day.
One of my favorites is simple a piece of whole grain toast with olive oil (plenty), sliced avocado and salt and pepper.
Thanks for connecting the other day, I really appreciated your email back.
October 30th, 2009 at 7:14 amI’d definitely line up to buy that Breakfast Cookie book! These sound awesome. My usual breakfast is a big bowl of porridge with lots of fruit and chopped nuts. I gotta eat a decent breakfast or I get hungry and cranky long before lunchtime.
October 30th, 2009 at 8:27 amHi!
. How long do you think these would keep outside of the fridge? I may bring them with me next week when I am traveling. Take care!
October 30th, 2009 at 8:35 amI am definitely going to make these and I appreciate your love of cookies
@Erica – See, it’s funny bc fruit just won’t cut it for me. I’m starving by 10:30. Everyone is so different!
@Kathryn – thanks so much! these are just jam packed with goodness. enjoy
@Lainie – welcome back!
@Mary – I haven’t experimented with coconut flour yet…what am i waiting for?????
@Diane – oh, thank you for trying them! it’s hard to transcribe a recipe so i appreciate the feedback that it worked for you.
@Arwen – yes, get some maple extract, it’s such a nice addition!
@ChrisEdgar – Pesto cookies! Brilliant! I will file that idea away for future use…
@simpledaisy – Been talking to a lot of my clients about tofu scramble lately. What’s your favorite recipe?
@Nora – that avocado breakfast sounds delicious. and, you’re welcome. I’m so glad you emailed me!
@Eleanor – Hello BOOK PUBLISHERS did you hear that? Eleanor will line up to buy my breakfast cookies book!
@Amanda – Hey honey! i’ve had mine in tupperware on the counter for almost week and they are still good.
October 30th, 2009 at 9:48 amI just wrote about how much I love cookies on my blog too
Yum. I am overwhelmed by how much deliciousness is on your blog!
October 30th, 2009 at 9:57 amYay! Cookies that I can eat!!! FOR BREAKFAST!!
I have yet to try beans in my baked goods, I’ve really gotta hop to it.
Thanks for the clever recipe, Michelle!
October 30th, 2009 at 10:55 amYeah! It totally worked
So here’s what I did since I didn’t have exactly the ingredients…
I subbed:
- butternut for delicata/pumpkin
- almond meal for pistachios (and I just added them to the oat powder once that was done)
- cinnamon for nutmeg since I didn’t want to look for my nutmeg in the pantry
- I used 1/2 cranberries and 1/2 raisins since I had them
- I added 1 tbsp of honey to the half recipe I was making since my squash wasn’t super-sweet and I didn’t add any salt since my butter was salted
They are delicious! Just a teeny bit sweet but not much at all. Enough to be palatable without feeling like anything sugary at all! I am TOTALLY going to play around with this recipe and make them again!
I wonder how they’d be with egg added…any thoughts?
I’m PSYCHED about how much fiber I’m going to be eating in these – I could use it
Diane
http://balancedbites.blogspot.com/
HAPPY FRIDAY!
October 30th, 2009 at 12:05 pmI am going to make these asap! I’ll have to sub for the pistachios and cranberries, but everything else is a go
And I LOVE that they have the added protein of the beans in them. Cookies for Breakfast–what a great idea for a cookbook! Go for it!
October 30th, 2009 at 7:52 pmThese look great! I remember seeing your other healthy cookie recipes, and this time I think I will actually make these. I’m trying to find more ways to use winter squash. For breakfast, I have no problems eating cookies, especially ones with squash and beans! Lately I’ve been eating pumpkin scones and Heidi’s Banana Espresso Muffins. Yum!
November 1st, 2009 at 11:38 amI am putting together my menu for Thanksgiving (I know it’s a little early, but I love to plan and try out recipes in advance.) and these are definitely on the menu! Thanks for sharing!
November 1st, 2009 at 12:24 pmI am seeing a cookie with no sugar and with BEANS! I am in love. Definitely marking this one to try soon! I think I’ll pass them off as cookies for my son, instead of breakfast. He likes to choose “candy” no matter what I offer for dessert though. We’ll see if cookies tempt him!
November 3rd, 2009 at 3:35 amThanks so much for linking into the October Fest carnival, this is PERFECT.
Katie
Just made these with pumpkin and a few other variations…they are in the oven now
Thanks!!
November 7th, 2009 at 4:36 pmI love the idea of using squash in these cookies! What a great way to start the day.
November 11th, 2009 at 3:19 pmmmm these sound awesome! I just won a giant bag of pistachios and I need to use them
This would be a great recipe, I’d like to sprinkle them on yogurt.
November 11th, 2009 at 6:23 pm