Ah, yes… the infamous morning routine.
Just when you think you’ve figured it all out- lunches, homework, outfits, commute- your world gets thrown upside down.
One child wakes up with a mysterious rash, your other child refuses to get off the toilet, and suddenly, you’ve slept through your alarm for the first time in 6 years!
Oh, and you can’t find the other shoe.
I created these busy morning breakfast cookies to combat life’s unpredictability.
Packed with oats and naturally sweetened with maple syrup and raisins, these cookies are perfect for on-the-go situations. Just grab a few and eat them in the car.
They’re also easy to make.
The entire recipe is done in the food processor, which goes directly into the dishwasher when finished. To portion the dough, use a mini ice cream scoop instead of struggling with two spoons. Twelve minutes later, you’ll have wholesome breakfast cookies.
My kids think they look like chicken nuggets.
These cookies are not too sweet, not too crumbly, and have a hint of tropical flavor from the coconut oil.
Make them your own by adding cinnamon, pumpkin pie spice, or even different extracts. I’ve been baking a different batch each week, usually after dinner (while cleaning up) so I’m all set for the morning.
Because when life throws you a curve ball, sometimes you just need a cookie…
- To enhance the natural maple flavor, my secret is to add 2 capfuls of pure vanilla extract. It makes the cookies a little bit sweeter, without having to add sugar.
- 2 cups quick oats (not instant or old fashioned)
- 1 cup white whole wheat flour
- ½ tsp. baking soda
- 1 egg
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- ½ cup raisins (I use organic)
- 2 capfuls of pure vanilla extract
- Preheat your oven to 375 F. Line 2 baking sheets with parchment paper for easy clean up.
- Add the quick oats, white whole wheat flour, and baking soda to a food processor. Run the machine until the oats look like 'flour.' It's okay to have a few big pieces in the mix.
- Add the egg, coconut oil, maple syrup, raisins, and vanilla extract. Pulse until the mixture until it looks like cookie dough- you'll have some big and small pieces of raisins. If the dough is too wet or runny, just add a sprinkle of flour and pulse gently until it comes together.
- Using a mini ice cream scoop about 1-inch in diameter (or with 2 spoons), portion the cookies onto your lined baking sheets.
- Bake for about 12-13 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.
- Store cookies in an air-tight container for up to one week (if they last that long).