Homemade breakfast cookies for grab-and-go mornings

Breakfast cookies are a great way to start the day. Packed full of fiber and protein, these cookies are a healthy breakfast that will keep you full until lunch. Plus, you’ll get out the door in no time!

Breakfast cookies make the perfect grab-and-go breakfast. They can be baked and then frozen for up to two months, and with just one batch you’ll have a healthy, homemade supply of on-the-go breakfasts at your disposal. Make all three, and you’ll have options to suit your mood!

The everyday cookie is just what it says: good for every day, with 5 grams of fiber and 8 grams of protein per cookie. If you’re looking for a more indulgent cookie, try the chocolate chip peanut butter cookie. It has the same protein and fiber you need to start the day, but the added dark cocoa lends antioxidants as well as satisfaction for the chocoholic in you. The hard-core cookie is for the morning workout crowd. If you want a breakfast cookie with enough protein to replace your post-workout protein bar, this is it. With more than 13 grams of protein and 3 grams of fiber, the hard core cookie is perfect for after a long run or kickboxing class.

The everyday cookie

This recipe makes roughly 10 cookies. Store them in an airtight container or resealable plastic bag for up to three days, or freeze them for up to two months.

Ingredients:

• Nonstick cooking spray
• 1/2 cup large banana, chopped
• 1/2 cup chunky natural peanut butter
• 1/2 cup amber honey
• 2 teaspoons vanilla
• 1 cup rolled oats
• 1/2 cup spelt flour
• 1/4 cup vanilla whey protein powder
• 2 teaspoons ground Vietnamese cinnamon
• 1/4 teaspoon baking soda
• 1 cup dried raspberries

Directions:

1. Preheat oven to 350 degrees F.
2. Lightly coat two cookie sheets with cooking spray, or line them with a Silpat mat.
3. In a large bowl, whip banana, peanut butter, honey and vanilla until smooth. In a small bowl, combine all dry ingredients except dried raspberries. Stir the dry mixture into the banana mixture until combined. Stir in dried raspberries.
4. Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. Flatten each cookie with the bottom of the measuring cup until about 1/2 inch thick.
5. Bake for 14 to 16 minutes or until browned around the edges.
6. Allow cookies to cool for one minute on the pan. Transfer to wire racks to cool completely.

Chocolate peanut butter cookie

This recipe makes roughly 10 cookies. Store them in an airtight container or resealable plastic bag for up to three days, or freeze them for up to two months.

Ingredients:

• Nonstick cooking spray
• 1/2 cup large banana, chopped
• 1/2 cup chunky natural peanut butter
• 1/2 cup amber honey
• 2 teaspoons vanilla
• 1 cup rolled oats
• 1/2 cup spelt flour
• 1/4 cup vanilla whey protein powder
• 1 tablespoon dark cocoa
• 1 teaspoon ground Vietnamese cinnamon
• 1/4 teaspoon baking soda
• 1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Lightly coat two cookie sheets with cooking spray, or line them with a Silpat mat.
3. In a large bowl, whip banana, peanut butter, honey and vanilla until smooth. In a small bowl, combine all dry ingredients except chocolate chips. Stir the dry mixture into the banana mixture until combined. Stir in chocolate chips.
4. Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. Flatten each cookie with the bottom of the measuring cup until about 1/2 inch thick.
5. Bake for 14 to 16 minutes or until browned around the edges.
6. Allow cookies to cool for one minute on the pan. Transfer to wire racks to cool completely.

Hard-core cookie

This recipe makes roughly 10 cookies. Store them in an airtight container or resealable plastic bag for up to three days, or freeze them for up to two months.

Ingredients:

• Nonstick cooking spray
• 1/2 cup large banana, chopped
• 1/2 cup chunky natural peanut butter
• 1/2 cup amber honey
• 2 teaspoons vanilla
• 1 cup rolled oats
• 3/4 cup vanilla whey protein powder
• 2 teaspoons ground Vietnamese cinnamon
• 1/4 teaspoon baking soda
• 1 cup high-fiber, high-protein cereal of your choice (aim for 9 grams of each!)

Directions:

1. Preheat oven to 350 degrees F.
2. Lightly coat two cookie sheets with cooking spray, or line them with a Silpat mat.
3. In a large bowl, whip banana, peanut butter, honey and vanilla until smooth. In a small bowl, combine all dry ingredients except cereal. Stir the dry mixture into the banana mixture until combined. Stir in cereal.
4. Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. Flatten each cookie with the bottom of the measuring cup until about 1/2 inch thick.
5. Bake for 14 to 16 minutes or until browned around the edges.
6. Allow cookies to cool for one minute on the pan. Transfer to wire racks to cool completely.

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