Have you ever found yourself in that morning rush, grabbing whatever you can find for breakfast as you run out the door? If you’ve ever thought, “Wouldn’t it be nice if breakfast was already made and waiting for me?” then you’re in luck!
These easy oat & cacao breakfast cookies are the perfect solution. They’re packed with whole-food ingredients, making them a delicious and nutritious way to start your day. Plus, they’re versatile enough to double as a quick snack anytime you need a pick-me-up. Looking to add a little extra indulgence to your morning routine? Try incorporating some of our decadent nutella cookies recipe into your breakfast cookie rotation. The rich, chocolatey flavor of the nutella pairs perfectly with the hearty oats and cacao, creating a truly satisfying treat to enjoy with your morning cup of coffee. Whether you’re looking for a quick and easy breakfast option or a tasty snack to keep you going throughout the day, these cookies are sure to hit the spot.
What You Need to Make This
Before we dive into the recipe, let’s gather everything we need. Here’s what you’ll need to whip up these delightful cookies:
- 1 1/2 cups gluten-free oats (120g)
- 1/4 cup cacao powder (25g)
- 1/3 cup smooth almond or peanut butter (80g)
- 1 mashed banana
- 1/2 cup chopped nuts (like pecans and macadamias, 70g)
- 3 tbsp maple syrup
- 3 tbsp almond milk
Let’s Make These Cookies!
- Preheat Your Oven
First things first, set your oven to 350°F (180°C). If you’re using a fan oven, adjust it to 320°F (160°C). Let it warm up while you prep the cookies. - Mix It Up
In a large mixing bowl, combine all the ingredients. Stir them well until everything is nicely blended. The mixture should be pretty wet—if it feels too dry, don’t hesitate to add a little more nut butter or almond milk. The key is to have a dough that sticks together easily without being too stiff. - Shape Your Cookies
Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten it into a cookie shape. Place these on a large baking tray lined with parchment paper. If you like a little extra crunch, sprinkle some additional chopped nuts over the top. - Bake to Perfection
Pop the tray into your preheated oven and bake for about 15 minutes. The cookies should be firm around the edges but still a bit soft in the middle. That softness means they’ll stay chewy and delicious! - Cool and Store
Once baked, let the cookies cool on the tray for a few minutes before transferring them to a wire rack. This helps them set without falling apart. Store them in an airtight container, and they’ll keep for a few days—if they last that long!
Tips and Tricks: Elevate Your Cookie Game
- Nutty Variations: While pecans and macadamias add a lovely texture and flavor, feel free to swap them out for your favorite nuts or seeds. Walnuts, almonds, or even sunflower seeds work great!
- Sweet Swaps: Not a fan of maple syrup? You can use honey or agave syrup as an alternative sweetener. Just keep in mind that each has a slightly different flavor profile.
- Add Some Spice: For a bit of extra warmth, try adding a pinch of cinnamon or nutmeg to the mix. It’s perfect for those cozy, chilly mornings.
- Go Chocolatey: For an extra indulgent touch, toss in a handful of dark chocolate chips or cacao nibs. You’re still keeping things on the healthier side, but with a little extra decadence.
Perfect Pairings: What to Enjoy with Your Cookies
These cookies pair beautifully with a cup of hot coffee or tea for a simple yet satisfying breakfast. For a more substantial meal, serve them alongside a bowl of Greek yogurt topped with fresh berries and a drizzle of honey. It’s a balanced breakfast that feels a little bit like dessert—and who doesn’t want that?
Easy Breakfast Cookies
Equipment
- Large mixing bowl
- Baking tray
Ingredients
- 1 ½ cups gluten-free oats 120g
- ¼ cup cacao powder 25g
- ⅓ cup smooth almond or peanut butter 80g
- 1 mashed banana
- ½ cup chopped nuts pecans and macadamias (70g)
- 3 tbsp maple syrup
- 3 tbsp almond milk
Instructions
- Preheat the oven to 180°C (160°C fan) or 350°F.
- Add all the ingredients to a large mixing bowl and stir well to combine. The mixture should be quite wet; if your nut butter isn’t very runny, you may need to add more.
- Divide the mixture into 8 equal portions and mold them into cookie shapes on a large baking tray. Sprinkle a few extra nuts on top.
- Bake for about 15 minutes or until the cookies are firm to the touch.
- Store in a sealed container for up to 3 days.
Notes
- These cookies are great served warm straight out of the oven or stored for a few days for a quick breakfast or snack.
- You can substitute the nuts for any of your choice or omit them altogether if needed.
Wrap It Up: A New Morning Routine
With these easy oat & cacao breakfast cookies, your mornings just got a whole lot easier and more delicious. They’re perfect for busy days when you need something quick but still want to eat well. Try making a batch this weekend, and you’ll have breakfast ready for the week. Or better yet, double the recipe and freeze half so you always have some on hand. After all, there’s no better way to start the day than with a healthy cookie!
Happy baking! 😊
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