It’s Friday. Let’s have cookies for breakfast!
We deserve it, right? It has been a long week. The weekend is finally in our sights, and (shocker!) we may actually see some decent weather on Sunday!
I think that is cause for a celebration. And what says “celebration” more than cookies? Well, wine, of course, but we can’t have wine for breakfast…or can we?
Let’s just stick to the cookies. We won’t get fired if we eat cookies for breakfast.
As you know, I said that I was trying to eat more healthfully lately, so don’t think that these are some indulgent, sugar-filled, over-the-top cookies. No, no…not these. Of course, they have a little sugar, because they really wouldn’t be cookies at all without sugar, would they? But not too much. They are slightly sweet, filled with wholesome ingredients like oats, whole wheat flour, walnuts and egg whites, and studded with dried cherries, and just a little bit of chocolate. They are large, and only clock in at about 200 calories each. Paired with a piece of fruit, and maybe a little yogurt, they make the perfect breakfast.
Chocolate Cherry Walnut Breakfast Cookies
adapted from Ellie Krieger
makes 12 cookies
- 3/4 cup whole wheat flour
- 1/2 cup white flour
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 cup + 2 Tbsp canola oil
- 1/3 cup brown sugar
- 3 Tbsp white sugar
- 5 Tbsp liquid egg whites (or 1 whole egg and 1 egg white)
- 1/4 cup unsweetened apple sauce
- 1 tsp vanilla extract
- 3/4 cup oats
- 1/3 cup dried cherries, chopped
- 1/3 cup walnuts, chopped
- 1/4 cup chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, whisk together flours, cinnamon, baking powder, baking soda, salt and nutmeg until well combined.
- In the bowl of an electric mixer, combine the oil and sugars. Mix until well combined, and the sugars are dissolved, about 2 minutes.
- Add the egg whites, apple sauce and vanilla extract. Mix well.
- Slowly add the dry ingredients to the the wet ingredients. Mix until well combined.
- Add the oats, cherries, walnuts and chocolate chips. Continue to mix until ingredients are evenly distributed.
- Using an ice cream scoop, scoop the batter and place about 1-2 inches apart on a baking sheet. If desired, flatten the cookies a little with your hands. (I just left mine mounded.)
- Bake the cookies for 12-14 minutes, or until the bottoms are just gold brown.
- Cool completely. They will keep in the refridgerator for 4-5 days.