Breakfast cookie bliss?!  It sounds a little crazy to hear the words breakfast and cookie in the same sentence, right?  But, in fact, it is not!  It is so smart!  I’ll admit, most of us may love the idea of cookies for breakfast, but then we hear our voice of reason whisper; “you can’t have that” and the idea gets banished before the first bite!  Not any more…..these breakfast cookies, you can have and feel energized, happy and satisfied until lunchtime arrives.

Early morning before school is typically a pretty rushed time and a bit stressful all around the world.  Parents are trying to get their children to eat something that will allow them to concentrate on their schoolwork for a few hours, get dressed and make it to school on time.  The catch is finding something to feed them that they will like and will carry them all the way to lunch. There are more than enough unhealthy breakfast options available which may only get them through a couple hours of school before they are hungry and having a tough time concentrating.  Then, there are very few healthy options which are also quick, portable and tasty.  That’s where these breakfast cookies come in!  You can make the dough whenever it is convenient for you, bake the cookies the night before or that morning if you have twenty extra minutes to spare.  These breakfast cookies can be slipped into a wax paper bag or folded in a paper napkin and eaten on the front steps while waiting for the school bus or in the car on the way to school……and sometimes at the kitchen table with a cold glass of milk when things have just gone right and everyone has a little extra time.  This works for busy and rushed adults too!

 There is one caveat though.  My kiddos have a tough time with the raspberries, so I make half of the batch without rolling the dough in freeze-dried raspberries for them.  I feel like my boy’s palates have reverted back to their less mature selves…hopefully, it is just a teenager phase!  Since this recipe is the sprouted oat and chocolate chip cookie recipe found in one of my earlier posts, it is super adaptable to really picky eaters and those desiring something a bit more gourmet.  

Hop on over to my recipe for oatmeal chocolate chip cookies here; make a batch and then roll each ball of dough in a bowl of crushed up freeze-dried raspberries.  I found Natierra organic raspberries  or Amazon or at Whole Foods Market.  Since they are freeze-dried, they are nutrient-packed, crazy yum + amazing in granola, salads, muffins and pretty much any where you would love to add raspberries.  I hope you love them! xxo!  

These are my family’s absolute favorite cookie!  I have adapted the recipe from one of my favorite cookbooks, The Family Cooks, because I wanted significantly less sugar and butter than their recipe calls for and I think that little change makes them even more delicious.  And, I switched out the white flour for sprouted spelt flour…..less gluten…..lots of health promoting enzymes.  Sometimes, I add in chia or flax seeds for even more nourishment. 

2   C       old-fashioned gluten-free rolled oats
1 1/2 C   organic sprouted spelt flour
1  t          baking powder
12 oz      gluten-free mini dark chocolate chips
1 3/4       sticks of unsalted organic butter, room temp.
1/2 C      sugar……..go as natural as possible here…..
1/2 C      packed light brown sugar
2             pasture eggs

preheat the oven to 350 degrees and line the cookie sheets with unbleached parchment paper

Combine the oats, flour, baking powder and mini chocolate chips in a large bowl.

In the bowl of a stand mixer, using the paddle attachment, add the butter and sugars.  Beat on low to medium until fluffy, then add the eggs until well combined.   Now add in the oats and flour mixture and with the mixer on the lowest setting allow everything to combine, stopping frequently to clear the interior paddle of dough and to scrape down the sides to make sure all the ingredients are incorporated.

Chill the dough for at least thirty minutes and then drop spoon size balls onto baking sheet, allowing for a little spreading.  Bake for six minutes and then give the baking sheet a half-turn for the remaining six minutes to ensure even browning and cooking.  Gently transfer to a wire rack to cool.