To use a much-hated cliché, there are two kinds of people in the world: breakfast-lovers and breakfast-haters. I know many people whose favorite meal of the day is breakfast, who love everything from pancakes to eggs to bacon, who savor their morning meal like no other. I’m also aware that for some people, breakfast is their nemesis. Whether it’s because they like to sleep right up until 5 minutes before they have to leave for work/school, because they have zero appetite so early in the morning, or because they simply can’t stand having to put a meal together first-thing, those in the breakfast-hating category have some reason or another to steer clear of “the most important meal of the day,” as it’s so often labeled.
Speaking to the members of both camps, I think you’ll like this little recipe for Maple-Oatmeal Breakfast Cookies. They’re not nearly as sweet as most cookies, instead getting their wonderful flavor from nutty toasted oats and pure maple syrup. The cookies manage to be both chewy and crunchy at the same time, with crisp edges and soft centers. Made with ingredients that you most likely already have in your cupboard, they took no time at all to mix up. Those of you who read my blog regularly know that I don’t usually share nutritional information for my recipes (mainly because I don’t know it myself and don’t want to take the time and energy to calculate it…plus I prefer to bask in ignorance concerning the unhealthier treats on here ;)), but since these are so minimal in the ingredient department and so much healthier than other cookies I figured I might as well boast their low-calorie, low-fat, low-sugar qualities. Finally, a cookie you can (justifiably) eat for breakfast!
Breakfast-lovers will hopefully add these cookies to their arsenals, and I urge you breakfast-haters out there to bake these up and keep them on hand for a boost of energy in the morning. I find it hard to believe that even the most ardent of breakfast-loathers could resist these Maple-Oatmeal Cookies!
Maple-Oatmeal Breakfast Cookies
Yield: 2 dozen cookies
2 cups old-fashioned oats
3/4 cup + 2 Tbs whole wheat or all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 cup pure maple syrup
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 tsp vanilla extract
Preheat oven to 350 degrees F. Place the oats in a large, wide skillet. Cook over medium-high heat for 3-5 minutes, stirring frequently, until oats are fragrant and golden. Let the oats cool for a few minutes.
Place the toasted oats into a large mixing bowl. Stir in the flour, cinnamon, nutmeg, and salt. In a smaller bowl, whisk together the applesauce, oil, maple syrup, and vanilla. Stir the maple mixture into the oats until well-combined.
Drop the dough by rounded tablespoons onto lined or greased cookie sheets. With wet fingers, slightly flatten the dough. Bake for 14-16 minutes or until cookies are golden-brown. Let cookies cool on the sheets for 3 minutes before transferring to a cooling rack.
(Recipe adapted from Whole Foods Market)
For 1 cookie (assuming 24 cookies total):
Fat: 2.8 g
Total Carbohydrate: 12 g
Sugar: 4.9 g
Protein: 1.3 g