Breakfast cookies on the go

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Certainly! Here’s a long-form, detailed recipe for a wholesome and tasty Breakfast Cookies on the Go—perfect for busy mornings or healthy snacking.

Breakfast Cookies on the Go

Introduction:

Breakfast Cookies on the Go are soft, chewy, and packed with nutritious ingredients that keep you energized throughout the day. Unlike sugary treats, these cookies are crafted to fuel your morning—full of whole grains, fiber, healthy fats, and just enough sweetness to satisfy your cravings. Whether you’re rushing to work, school, or the gym, these grab-and-go cookies make mornings easier and tastier.

Origin:

The concept of breakfast cookies emerged in health-conscious circles and food blogs in the early 2000s as a response to busy lifestyles and the need for portable, healthy breakfast options. Influenced by granola bars and energy bites, these cookies combine traditional baking with superfood ingredients, making them both indulgent and functional.

Ingredients:

Base Ingredients:

  • 2 ripe bananas (mashed)
  • 1/3 cup natural peanut butter or almond butter
  • 1/4 cup honey or maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup whole wheat flour (or oat flour)
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Healthy Add-ins (Choose 2–3):

  • 1/3 cup mini dark chocolate chips or cacao nibs
  • 1/3 cup chopped nuts (almonds, walnuts, pecans)
  • 1/4 cup shredded coconut (unsweetened)
  • 1/4 cup dried cranberries, raisins, or chopped dates
  • 1 tbsp chia seeds or flaxseeds
  • 1/4 cup grated carrot or zucchini (squeezed dry)

Optional Toppings:

  • Sprinkle of coarse sea salt
  • Drizzle of melted dark chocolate or peanut butter
  • Yogurt for dipping

Instructions:

Step 1: Preheat and Prep

  • Preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper or a silicone mat.

Step 2: Mix Wet Ingredients

  • In a large bowl, mash the bananas.
  • Add the peanut butter, honey (or maple syrup), egg, and vanilla extract.
  • Stir until smooth and well combined.

Step 3: Add Dry Ingredients

  • Stir in the oats, flour, baking soda, cinnamon, and salt.
  • Fold in your choice of add-ins until the dough comes together.

Step 4: Shape and Bake

  • Using a cookie scoop or spoon, drop about 2 tablespoons of dough per cookie onto the prepared baking sheet.
  • Flatten slightly with the back of a spoon (they won’t spread much).
  • Bake for 12–15 minutes, or until lightly golden and set.

Step 5: Cool and Store

  • Let cool on the pan for 5 minutes before transferring to a wire rack.
  • Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tips for Success:

  • Use very ripe bananas for natural sweetness and moisture.
  • Don’t overbake—these are best when soft and chewy.
  • Mix in protein powder to increase protein content.
  • If using zucchini or carrot, squeeze out excess moisture to avoid soggy cookies.
  • Customize the mix-ins to suit your flavor and nutritional preferences.

Serving Recommendations:

  • Pair with Greek yogurt or a glass of milk for a full breakfast.
  • Grab one or two on your way out the door for a pre-workout snack.
  • Perfect for lunchboxes or afternoon pick-me-ups.

Nutrition (Per Cookie – approx. 12 cookies per batch):

  • Calories: 120–150
  • Protein: 4–5g
  • Carbohydrates: 18g
  • Fat: 6g
  • Fiber: 2g
  • Sugar: 6g (mostly from banana and honey)
  • Sodium: 100–130mg

Values will vary based on mix-ins used.

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