NORTHWOODS COOKS: Cookies for breakfast? – Park Rapids Business

Starting the day with a healthy breakfast cookie is sure to put a smile on everyone’s face. Children will enjoy them with a glass of milk or juice and adults with a cup of coffee in the morning.

Oatmeal Breakfast Cookies in a Bowl

2 cups quick oats or old-fashioned whole oat flakes

1/2 tsp. salt

1 C. ground cinnamon

1 cup almond butter, peanut butter, or sunflower seed butter

1/4 cup pure maple syrup or honey

1/3 cup apple butter

1/2 cup mashed banana (about 1 large banana)

1/2 cup dried cranberries

1/2 cup pepitas (pumpkin seeds)

1/2 cup raisins

optional: 1/4 cup ground flax seeds

Preheat oven to 325 degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Mix all ingredients in a large bowl of a stand mixer or use a hand mixer. Mix until all ingredients are combined and the dough is thick and heavy.

Using a 1/4 cup measuring cup, spread 1/4 cup cookie dough onto the prepared cookie sheet. Use the back of a spoon to flatten slightly into a cookie shape (the cookies will not spread in the oven.) Bake for 16 to 19 minutes or until the edges are lightly browned. Cool the cookies on the baking sheets for 10 minutes, then transfer them to a rack to cool completely.

Cooled cookies can be frozen for up to 3 months.

Peanut Butter Banana Breakfast Cookies

1/2 cup mashed banana (about one banana)

1/2 cup all-natural creamy peanut butter

1 large egg

1 C. vanilla extract

1/4 cup pure maple syrup

2 cups almond flour (can substitute oat flour, but texture will be different)

1 cup old-fashioned rolled oats

1/4 cup ground flax

1/2 teaspoon baking soda

1/2 cup dairy-free chocolate chips

Makes 12 large cookies.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, add the peanut butter, mashed banana, maple syrup, vanilla extract and egg or flax egg. Whisk for 30 to 40 seconds or until ingredients are well incorporated.

Then add the almond flour, oatmeal, baking soda and ground flax. Mix with a rubber spatula until you have a sticky dough.

Add in the dairy-free chocolate chips last and mix until well incorporated. Use a double cookie scoop and roll the dough into a ball with the palms of your hands. Add to baking sheet and flatten slightly for easier spreading while baking.

Bake for 10 to 12 minutes for a soft, chewy cookie, or 14 to 15 minutes for a crispy cookie). Let cool for 5 to 10 minutes before eating.

Blueberry Breakfast Cookies

Vegan and gluten-free from

1 tbsp. ground flax

2 tbsp. water

2/3 cup maple syrup

1/3 cup almond butter

1 C. vanilla extract

3/4 cup oat flour

1 C. baking powder

1/4 teaspoon of salt

1-1/2 cup oatmeal

3/4 cup dried blueberries

3/4 cup chopped pecans

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In a small bowl, combine flax and water. Stir and let sit for 5 minutes to gel and create the flax egg.

In a large bowl, combine the maple syrup and almond butter. Stir until smooth and well incorporated. Add the flax egg and vanilla.

Add the oat flour, salt and baking powder. Stir until smooth. Stir in the oats, dried blueberries and chopped pecans. Mix until all additions are well distributed and coated.

Drop mounds (about 2-3 tablespoons each) of the oat mixture onto the lined baking sheet. Use wet fingers to keep edges together and leave 3 inches between cookies. Bake for 9 to 12 minutes, until edges are golden brown.

Lorie Skarpness has lived in the Park Rapids area since 1997 and has written for the Park Rapids Enterprise since 2017. She enjoys writing about the people and wildlife who call the north woods home.

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