Glorious Breakfast Cookies

 

Cookies. For Breakfast. You Need Them. | Whole Grains, No Refined Sugar

Video taken from the channel: Sweet Peas Saffron


 

SWEET POTATO BREAKFAST COOKIES | Healthy & Vegan // Baking With Miles

Video taken from the channel: Healthy Crazy Cool


 

BREAKFAST COOKIES | healthy almond joy breakfast cookie recipe

Video taken from the channel: Clean & Delicious


 

Healthy Breakfast Cookies: Easy Portable Breakfast Recipes! Mind Over Munch!

Video taken from the channel: Mind Over Munch


 

Protein Breakfast Cookies | Glow

Video taken from the channel: POPSUGAR


 

Choc Chunk Peanut Butter Breakfast Cookies | Vegan Baking With Miles ��

Video taken from the channel: Healthy Crazy Cool


 

Superfood Breakfast Cookies

Video taken from the channel: Wife Mama Foodie


 

Cookies. For Breakfast. You Need Them. | Whole Grains, No Refined Sugar

Video taken from the channel: Sweet Peas Saffron


 

SWEET POTATO BREAKFAST COOKIES | Healthy & Vegan // Baking With Miles

Video taken from the channel: Healthy Crazy Cool


 

BREAKFAST COOKIES | healthy almond joy breakfast cookie recipe

Video taken from the channel: Clean & Delicious


 

Healthy Breakfast Cookies: Easy Portable Breakfast Recipes! Mind Over Munch!

Video taken from the channel: Mind Over Munch


 

Protein Breakfast Cookies | Glow

Video taken from the channel: POPSUGAR


 

Choc Chunk Peanut Butter Breakfast Cookies | Vegan Baking With Miles ��

Video taken from the channel: Healthy Crazy Cool


 

Superfood Breakfast Cookies

Video taken from the channel: Wife Mama Foodie


bake the cookies one sheet at a time until the bottoms are browned and the tops are pale but firm, and a toothpick inserted near the center of a cookie comes out dry, about 20 minutes. cool the cookies on the baking sheet for 5 minutes., then using a wide metal spatula, transfer to wire rack to cool completely. Place banana, grated carrots, dates, almond butter, maple syrup and coconut oil in food processor and blend until combined. Add wet ingredients to dry ingredients and mix together. Fold in raisins. Form dough into 16 cookies and bake for 10-12 minutes.

Store in an airtight container for up to five days. Morning Glory Breakfast Cookies. Based on their namesake muffin, these grab-and-go breakfast cookies are loaded with everything you need to get your morning started off right.

Their soft, almost muffin-like texture is the perfect balance for the plethora of. Soft-Baked Chocolate Chip Almond Breakfast Cookies Ground flaxseeds and light agave nectar are available at organic grocery stores and in the organic aisle of large grocery stores. Raw almond. Preheat oven to 375°.

Whisk flour, cinnamon, salt, baking powder, and baking soda in a medium bowl. Mix carrot, egg, walnuts, oats, yogurt, oil, pepitas, maple syrup, raisins, flaxseeds, and ¼ cup. These Morning Glory Breakfast Cookies are naturally sweetened with honey and packed with tons of feel-good ingredients like almond butter, rolled. So then there’s these perfectly sweet, moist, vegan and gluten-free Morning Glory Breakfast Cookies packed with hearty whole grain oats, my go-to Bob’s Red Mill almond meal, little coconut flakes, shredded carrot, overripe banana, crunchy walnuts, my fave saigon cinnamon the ingredient list goes on.

Breakfast cookies made with whole grains like rolled oats, flax meal, and whole wheat flour have the flavor of dried cherries and chocolate chips for a tasty breakfast on the run. By IrisMac; Hearty Breakfast Cookies. These cookies are a delicious grab-and-go treat.

Hearty and healthy breakfast cookies are naturally gluten free, vegan, low in sugar, and not only taste good– they taste incredible. Made in 1 bowl and ready in 30 minutes, these easy oatmeal cookies will become your new favorite healthy breakfast. I share plenty of substitution ideas below, too.

Peanut Butter Cookies with Chocolate Filling. November 3, 2014. Peanut Butter Cookie Ice Cream Sandwich. August 29, 2014.

Chewy Peanut Butter Cookies. August 25, 2014. Rocky Road Cookies. August 18, 2014. Sprinkle Sugar Cookies.

May 26, 2014. ©2020 Glorious Treats. Design by Purr.

List of related literature:

We decided to find a way to turn out these buttery, crisp cookies without the workout.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

Just an egg yolk instead of a whole egg added even more tenderness, and a touch of baking powder gave our cookies just the right amount of airy crispness.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Brush each cookie with egg white, put a half-almond in the centre, sprinkle cookie with sugar-cinnamon mixture; place on greased cookie sheets and bake in a 350-degree oven till lightly browned—not very long.

“Food That Really Schmecks” by Edna Staebler, Bevvy Martin
from Food That Really Schmecks
by Edna Staebler, Bevvy Martin
Wilfrid Laurier University Press, 2006

Even these slightly misshapen amateur-hour cookies would be a cherished treat.

“That Time I Got Reincarnated as a Slime, Vol. 4 (light novel)” by Fuse,, Mitz Vah,
from That Time I Got Reincarnated as a Slime, Vol. 4 (light novel)
by Fuse,, Mitz Vah,
Yen Press, 2018

Using two egg yolks, but only one white, added richness to the cookies but not a cakey texture.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

I wanted them to be low-fat, healthy cookies that could stand up to any fattening cookies.

“A Place of Yes: 10 Rules for Getting Everything You Want Out of Life” by Bethenny Frankel, Eve Adamson
from A Place of Yes: 10 Rules for Getting Everything You Want Out of Life
by Bethenny Frankel, Eve Adamson
Atria Books, 2011

I consumed these in the form of whole grain cookies, rice cakes with peanut butter and maple syrup, and a variety of breads.

“Mother Daughter Wisdom” by Christiane Northrup, M.D.
from Mother Daughter Wisdom
by Christiane Northrup, M.D.
Hay House, 2006

Dust them with a mix of confectioners’/icing sugar and cocoa and you’ve got fried-dough perfection.

“The Glorious Pasta of Italy” by Domenica Marchetti, France Ruffenach
from The Glorious Pasta of Italy
by Domenica Marchetti, France Ruffenach
Chronicle Books LLC, 2011

Using just an egg yolk instead of a whole egg adds even more tenderness, and a touch of baking powder gives our cookies just the right amount of airy crispness.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

For the streusel topping, we simply took a portion of our shortbread base mixture and added light brown sugar, pecans, and oats.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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32 comments

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  • Just to spruce up certain cookies you can add Cream of Coconut (like Goya’s canned). I just made these with banana-choc.chips-coconut flakes, and happened to have cream of coconut handy….nice addition for moistness.

  • Since I have been coming to your channel I have used several of your recipes and I have learned to use the coconut oil. It is great to have alternatives and my husband and I really appreciate it. Thank you so much. Off to the kitchen to try this one. Looks good.

  • Great video, I loved your oatmeal muffin cups by the way. But I do have a question for this recipe. If I don’t have access to coconut oil, what would be a good substitute?

  • There’s a snack you might like that we eat in Palestine, it is date syrup and tahini! Just dip a piece of bread in the tahini and syrup… enjoy!!

  • I eat peanut butter and banana all the time too. And sometimes I toss in chocolate, pecans and maple. Super yum. Using almond or peanut butter as the lipid is a wonderful useful fat. Love it. I do that too. I’ve never used the vegan protein though. The turmeric in the powder looks good though. It works. I use that trick for air-fry potatoes. Hahahaha, you ate the second batch. That’s funny.

  • Breakfast with lots of honey or sugar are not healthy. It will send your insulin up and stop the body burning fat. Not healthy. Keep all sugars to a bare minimum for breakfast. That includes peanut butter that has sugar in!

  • 10 minutes in.. a small oven… about 200 degrees… still stodgy… no signs of crisping yet ��…. chocolate it melting… the mix is just gooey on the outside still…. what the eff?

  • Actually I just made a huge batch of mashed sweet potatoes yesterday, a bit of stevia and cinnamon already in, I was going to save it as a side with dinner tonight, but now it looks like I’m going to have to disappoint☹️ the troops and make these instead!!����. Think I’ll add raisins as well, they will help boost the sweetness too!
    Thank you #miles������
    #allthebestpeoplearevegan

  • this recipe was perfect, not add the protein powder in it though because I don’t have any and it is way to expensive for my budget anyway…they were perfect, moist like I love… bref, c’était juste très bien 😉

  • Can you use old-fashioned oats?

    Is there a substitute for bananas? I like them but they OVERPOWER everything they are in.

    I’m allergic to coconut (coconut sugar) and stevia has a weird aftertaste that I can’t get used to so if I want to sweeten something w/ regular sugar, would you 1/2 what the recipe calls for?

  • You should put the bananas (not peeled) in the oven at 400degrees on a baking sheet for 10-12 minutes and then peel them and mush them up!! It makes the recipe 10x better:) ❤️

  • I am confused because Miles said that the cookies contain Omega 3 due to the walnuts.
    NowOmega3 is a fat which should decompose when heated, right?
    So there should not be any left after baking. Am I wrong?

  • Have to make these bad boys, however they look deliciously dangerous lol

    Ps. am now a nut butter addict which now has my mother concerned ��

  • I tried these and they tasted good, I added 1/2 cup flour instead of protein powder.
    It tasted like banana bread with chocolate chunks and it was soft and guewyii.

  • looks delicious. but this is not high protein at all. for a cookie, maybe, but it’s certainly not enough for a breakfast. and its is really high carbs and fat. I would leave out the honey altogether and use very ripe banana instead!

  • Myles, you need a silicone baking mat! They’re cheap on amazon and change your baking game by 1000%. They’re non-stick so no oil needed and you won’t end up with that aluminum foil mess! And no waste..��

  • Just made these for the fam with 1/2 tahini & 1/2 pb with some sea salt sprinkled on top ������ ooooo thank u Miles; also waiting for baked baking

  • Can I just say that I love your videos to be honest you not only show me how vegan people eat you also entertain me and really
    I’d love for you make more videos and never give up����

  • The recipe is a bomb! I didn’t have chocolate, unfortunately��but added cocoa powder and they turned out deliiiiicios���� Thank you!

  • I was just having a heated conversation the other day about how much better chocolate chunks are than chocolate chips! I feel validated.

  • Wonderful! I can’t stop eating them! Great snack for my 1.5-yr old and me. I used Brazil nuts, butter, and honey because that’s what I had and added vanilla and a dash of cinnamon. SO glad I doubled the recipe. I actually prefer the ones without chocolate chips, which is what I did for my son.

  • MILES!!! I tried these cookies and I LOVE THEM!!! They are bomb, just like you said!!! I love the recipes you recommend, they are easy, healthy and always turn out to be great!!!

  • This would be great for my B/f. He’s always on the go and has a really high metabolism. This recipe has potential. Perhaps adding chia seeds instead of peanuts, etc. thank you

  • I won’t get the effects from sniff if I put it in this batter rendering it a massive waste as well as having no available access to any unfortunately so I omitted it… HOWEVER these tasted amazing!

  • Who else can eat so many oat banana cookies and still feel like they have an empty bottomless pit for a stomach..? Just so good I keep wanting more

  • This would be great for my B/f. He’s always on the go and has a really high metabolism. This recipe has potential. Perhaps adding chia seeds instead of peanuts, etc. thank you

  • God, thank you Jesus for this A-M-A-Z-I-N-G channel. I just found both these YouTubers and I’m a subscriber for both of you guys. I love these healthy extremely clean cookies ��❤️

  • I tried loosely following a similar recipe yesterday. They turned out okay, not super sweet or anything, ( I used tahini and normal sugar though) kinda chewy and not crunchy. i’m excited to make carrot cake (cheesecake style) with this one though! Gotta figure out how to get that crunch

  • I’ve been making the chocolate peanut butter ones a lot but with sunflower butter in place of peanut butter since I’m allergic to peanuts. They always come out great.

    Also just started adding dark chocolate chips which adds a whole new dimension to these.
    If I’m out of honey I just use about a TBSP of sugar. Love this recipe.

  • I’ve been making this same basic recipe for years… no nut butter though (I’ll have to try that) and I use honey instead of maple syrup and walnuts instead of pecans. I’ve tried many different flour combinations but find that half buckwheat and half oat to be my favourite. Quinoa flour is good for a protein boost but adds a slight sour/vinegar sort of flavour.

    Just discovered your channel Myles… you eat like I do!:)

  • WELL DONE, they look yummyliscious.. will you please tell me what temperature you bake them in the oven and which setting on the oven as like I have about 10 settings

  • Hey Miles! Wanted to start by saying I think you’re really cool! Could you do a top 10 or top 5 nut butters in terms of health, consistency, taste and the whole shabang. Would love to see it so that I can order online. You rock!