Cookies for breakfast? You don’t say! These portable and tasty treats are morning approved with a perfect mix of oats, nuts, fruit and chocolate! Breakfast cookies are sure to set you up for a successful day. Rise and shine!
I am pro-dessert for breakfast. Leftover cake or brownies? Go for it! There is just something about starting your morning with a bit of chocolate that starts your day off on the right foot. Pair a sweet treat with a grab-and-go fruit, like a ripe banana and you are set to take on the day! Oh, and coffee. Don’t forget your coffee!
My recipe for Steel Cut Oatmeal Chocolate Chip Cookies has been getting a lot of attention lately. I was inspired by this lovely boost in traffic to mix-up a batch. I quickly realized I didn’t have the right oats and only a 1/4 bag of chocolate chips. Seeing as I was making these cookies on my lunch hour (woohoo for #WFH life), I really didn’t want to waste my precious time and put on real clothes and go to the grocery store. Plus, it was -28 or something silly that day and I was just not having it. I gave up on the idea of cookies until late that evening when I realized the blog was probably due for another cookie recipe shortly. I also had just attended a fabulous Brunch dinner cooked by Toronto Chef and Cookbook Author, Matt Basile, so breakfast foods were very much on my mind.
These cookies are jam packed with tasty and energizing bits. Made from oats, chocolate, raisins and walnuts, these generous cookies are like a portable bowl of oatmeal. Sure, you can make homemade granola bars instead but let’s face it, cookies for breakfast is just way more fun. Plus – these guys are so much for transportable than homemade granola bars. The type of granola bars that I like to make need to be refrigerated and tend to crumble a bit when thrown into a book bag. They are great, but not as practical as turning your granola bar favourites into cookie form.
Also, these guys are way more affordable than homemade granola bars. Honey can be quite a pricey item on the ol’ shopping list and natural peanut butter isn’t the cheapest either. These cookies literally use to the bits leftover from other baking forrays annnnnd use a super affordable a cool product that has been around for about a year and a half now, but for whatever reason only get attention at Christmas time. This isn’t an ad, just sharing my love for a great product! If you aren’t familiar with it yet, let me introduce you to your new favourite baking ingredient: Becel Sticks.
They are plant-based margarine stick, made from 69% Canola (woohoo). These kitchen lifesavers come in packs of four 1/2 cup sticks and don’t need time to be brought to room temperature to soften before you bake with them. Becel sticks are always soft and great for baking on a whim. They are ridiculously affordable and way cheaper than sticks of butter. I was able to pick-up this pack for under $3.00. They replace butter in baking at a 1:1 ratio and really just make my baking easier. If you’ve been following me on Instagram over the past 2 years, you’ll see me regularly use this product.
- 1 Becel Stick (or half cup margarine)
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1 cup instant oats
- 1/3 cup walnut pieces
- 1/4 cup chocolate chips semi sweet
- 1/4 cup raisins
- Preheat oven to 350 degrees. In a medium sized mixing bowl, cream butter, sugars, egg and vanilla.
- Add flour, baking powder, cinnamon and instant oats. Mix until well combined. Fold in walnuts, chocolate chips and raisins.
- Roll dough into 8 even sized balls and lightly press onto clean cookie sheet.
- Bake at 350 degrees for 10-12 minutes. Place cookie sheet on cooking matt and let cool on sheet for 5 minutes. Transfer to cookie rack. Let cookies cool completely before eating!
Did you make Breakfast Cookies at home?
If so, take a picture and tag it with #PeppersAndPennies! I love seeing your creations and will gladly share your photo!