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Do you eat breakfast?

Making Breakfast Cookies

Studies have shown that eating breakfast can kick your metabolism into gear for the day, and that people who eat breakfast tend to eat less calories over the course of the entire day than those who skip breakfast. In my own coaching practice I have seen people start losing weight simply by eating breakfast when they had been skipping it! Not to mention that a healthy breakfast gives your body the fuel and nourishment it needs to face the upcoming day!  The problem with breakfast is that many of us are rushed to get out the door in the morning, so we either skip it or grab something easy but not healthy on the way to work. America may ‘run on Dunkin’,’ but it is also running to the doctor with epidemic proportions of obesity and chronic disease!

So, as a health coach, my goal this past summer was to work on ways to help my clients (and my own family) get a quick but healthy breakfast everyday.  I shared a recipe for Breakfast Cookies in a cooking class in July, and they were a huge hit!  I thought you might appreciate them as well, so today I am going to share this recipe with you.

The recipe is versatile  – try the basic recipe, but them be creative and make substitutions to create your own flavors!  I have made the basic cinnamon raisin flavor, but I have also done a tropical cookie with coconut and crushed pineapple, a trail mix cookie with chopped dried fruit and nuts, and an apple cinnamon flavor with diced dried apples (they come packaged perfectly diced from Bob’s Red Mill brand in the grocery store). I also vary the flavors by substituting the vanilla extract with orange or almond extract.  The possibilities are endless, so you never have to get bored with them!

I have made these cookies on a Saturday so we can have them for breakfast as we rush out for the 8:30a church service on Sunday mornings, and then have some for during the week.  You can make single serving packages of 2 cookies per baggie, and then they are ready to grab all week long as you head out the door for work. If you want to keep them longer than a few days, just stick them in the freezer and pull them out the night before.

So, here they are!

Breakfast cookies
1/4 cup canola oil
¼ – ½  cup brown sugar or Sucanat
two egg whites or one whole egg
1 cup mashed banana
1/2 cup applesauce
1/2 cup milk
1/2 cup molasses
2 1/2 cups whole wheat flour (or other whole grain flour)
½ cup ground flax seed and ½ cup wheat germ
 1 teaspoon baking powder
1 ½ tsp. baking soda
1 tsp. cinnamon
¼ tsp. cloves
1 tsp. pure vanilla extract (or orange extract)
1 cup raisins (or other dried chopped fruit such as apple or craisins)
Preheat oven to 350 degrees F. Blend oil, sugar, eggs, banana, and applesauce. Add remaining ingredients and mix well. Drop large by tablespoonfuls onto cookie sheet sprayed with non-stick spray or lined with parchment paper and bake until set and lightly browned, about 10-12 minutes.  Place a cooling rack until cool enough to eat!
Yield: 24 cookies
A couple of tips:
  • Buy whole flax seeds and then grind them yourself just before using; the oils go rancid very quickly after they are ground, so freshly ground is better.
  • If you don’t care for the stronger flavor of whole wheat flour, try white whole wheat flour – made from milder tasting white wheat berries.

If you try this recipe, be sure to comment below and tell us if you like them!  Also, we’d love to hear about your favorite variations.

About Tamara

Tamara Golden is a wife, mother of 3, registered nurse, licensed minister, entrepreneur, whole health educator and coach. Her passion is to assist men and women to get 'unstuck' with their health so they can live out their God-given purposes and dreams unhindered by ill-health and chronic disease.