As someone who is decidedly not a morning person, I’m always looking for a great make-ahead breakfast. I want something satisfying, nutritious, and I want it to require zero effort in the morning. When I first heard about breakfast cookies, I thought that just might check off all the boxes. As a bonus, you don’t even need a mixer for these!
These cookies are meant to be much more nutritious than regular cookies without sacrificing any of the flavor. The almonds provide plenty of protein, while the oats, chia seeds, and flaxseed make great sources of fiber and omega-3 fatty acids. (As a side note, if you don’t have premade oat flour on hand, just grind some oatmeal in the food processor until it reaches a fine consistency. No need to spend extra money on that!) I like to add honey for a touch of extra sweetness, and brown sugar to give these cookies an irresistibly soft and chewy texture.
The best thing about these cookies is how easy they are to customize! I love the bursts of sweetness that the mangoes provide, but you can switch them out for any dried fruit you like. (This is one place where dried fruits work better than fresh. The juices from the fresh fruit would make this batter too runny.) If you’re in the mood for a treat, you can also add in some chocolate chips!
Hungry yet? Try these breakfast treats out!
Mango Almond Breakfast Cookies
1 cup rolled oats
3/4 cup oat flour
1/2 cup unsweetened coconut flakes
3 TBSP chia seeds
3 TBSP ground flaxseed
2 tsp baking powder
1/2 tsp salt
1/4 cup melted butter
1/2 cup almond or cashew butter
1/4 cup honey
1/4 cup brown sugar
1 tsp vanilla
1/2 cup dried mango, chopped
1/2 cup sliced almonds
Preheat the oven to 350F, and line a baking sheet with parchment paper. Combine all the dry ingredients in a bowl. Stir together the butter, almond butter, honey, brown sugar, vanilla, and eggs together until smooth; pour over the dry ingredients, and stir until well-combined. Add in the mango and almonds, and stir until incorporated.
Use a 1/4 cup measuring cup to scoop out the batter onto the parchment paper, placing each scoop 2” apart. Bake for 15-17 minutes, until the edges start to turn golden. Let cool completely before storing in an airtight container.
Makes 12 cookies.