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It’s cookie time again! Thank god it’s Cookie Friday! I got some really delicious Breakfast Cookies for you today. Crunchy little fellas for a good start into your day… you can also take them to work and snack them whenever you need some energy ;) Also good at night if you want a healthy snack before bed. Maybe I should rename them to 24h-All-Day-and-Night-Cookies ;)

Time really doesn’t matter here even though they are called Breakfast Cookies. For breakfast, they can replace your bowl of cereals (at least partially). Healthy oats, wholemeal flour, dried fruits and just a small amount of sugar. Your body and blood sugar level will be happy. Unlike other sweets, these cookies will give your body energy for a longer period of time and keep the hunger away since the body needs more time to digest them – which is good! You should actually incorporate more wholemeal products into your diet – it is really good!

So if you want to eat a bit healthier these cookies are the right thing to bake. To adapt the recipe to your liking you can add for example nuts and dried fruits you like best. I had a “tropical” mix in my cabinets and used that one. It had pieces of pineapple and banana in it, as well as cranberries and different kinds of nuts. You can also use raisins, dried figs, dried cherries, goji berries… anything you like (or can be found in your kitchen).

The recipe will make about 8 cookies in total, so you will have something to munch for days. If you don’t want to eat them all at once, you can freeze them easily. That can be done before baking by placing dough portions in the freezer and bake them whenever needed (plus 1-2 minutes baking time on top) or you can freeze the already baked cookies – that’s what I normally do. If you are in need of a cookie you just have to take one out and let it come to room temperature. Most of the time I can’t wait that long and eat the partially frozen cookies. Nice refreshment in summer though ;)

If you want more “healthy” cookies, you can also take a look at my “sugar-free” cookie recipes – they are all delicious: Sugar-free (& gluten-free) Chocolate Chip Cookies, Sugar-free Pecan Cookies or these Almond Tahini Cookies – also sugar-free and vegan ;)

INGREDIENTS / ZUTATEN

(8 cookies)

1/4 cup (60g) butter, melted
1 large egg
3 tbsp. brown sugar
1 tbsp. maple syrup
1/2 cup (60g) wholemeal flour
1 tsp. baking powder
3.5 oz. (100g) rolled oats
3.5 oz. (100g) dried fruits (e.g. raisins, dates, pineapple)
1/4 tsp. ground cinnamon

(8 Cookies)

60g Butter, geschmolzen
1 Ei (L)
3 EL brauner Zucker
1 EL Ahornsirup
60g Weizenvollkornmehl
1 TL Backpulver
100g Haferflocken
100g Trockenfrüchte (z.B. Rosinen, Datteln, Ananas)
1/4 TL Zimt

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 350°F (180°F). Line a baking sheet with baking parchment and set aside. Melt the butter and let cool down again.

2. Add the melted and cooled butter, the egg, brown sugar, and maple syrup to a large bowl and mix until well combined. Mix the flour with baking powder, rolled oats, dried fruits, and cinnamon. Add to the bowl with the wet ingredients and mix until well combined. Let sit for about 10 minutes.

3. Use a cookie scoop or a spoon to place dough portions on the prepared baking sheet, flatten them and bake for 15-17 minutes until the edges are crisp, but the center is still a bit soft. Take out of the oven and let cool down on the baking sheet for about 10 minutes, then transfer to a wire rack to cool down completely.

1. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Butter schmelzen und abkühlen lassen.

2. Die geschmolzene (und abgekühlte) Butter, das Ei, braunen Zucker und Ahornsirup in einer großen Schüssel verrühren. Das Mehl mit Backpulver, Haferflocken, Trockenfrüchten und Zimt vermischen. Zur Schüssel mit den restlichen Zutaten geben und alles gut verrühren. Für etwa 10 Minuten stehen lassen, damit die Haferflocken etwas aufquellen können.

3. Mit einem Cookie Scoop (Eisportionierer) oder Löffeln Teigportionen auf das Blech setzen und flachdrücken. Für 15-17 Minuten backen, bis die Ränder knusprig sind, die Mitte aber noch etwas weich ist. Aus dem Ofen holen und auf dem Blech etwa 10 Minuten abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.

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Here is a version of the recipe you can print easily.