Breakfast cookies. Let’s make them a thing. I don’t know about you guys, but breakfast isn't my most favorite meal to make. The thought of destroying my kitchen before 8 a.m. on a daily basis just doesn’t sit well with me, so I often prep breakfast on the weekends. Sometimes it’s bags of frozen fruit, almond butter, and chia seeds that I can quickly add almond milk to and make a smoothie. Sometimes it’s mini frittatas that I can pop in the microwave and then grab and go. And sometimes, it’s a breakfast cookie. Which is kinda the best thing ever.
These cookies are made up of all sorts of things you usually find in breakfast foods: dried fruits, yogurt, egg whites, oats, chia seeds. They're mostly healthy, filled with tons of flavor, and if you bake them on the 13-minute side of things, they are perfectly chewy, which is just how I like them. I make a batch every few weeks and keep them in the freezer and eat them cold—for some reason they just taste best that way! If you make them, let us know what you think! I’m obsessed!
1/2 cup date paste (you can buy it pre-made or use this recipe)
1/3 cup Greek yogurt
2 large egg whites
2 teaspoons pure vanilla extract
1/2 cup white sugar
1 1/2 cups brown sugar
2 cups all purpose flour
2 cups old fashion oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 ¼ cup semi sweet chocolate chips
1/4 cup dried cranberries
1/4 cup dried cherries
2 tablespoons chia seeds
How to prepare:
Preheat your oven to 350° F.
In a large bowl, combine the date paste, yogurt, egg whites, vanilla, and sugars until smooth.
Add the flour, oats, baking soda, baking powder, and salt. Mix everything together.
Add the chocolate chips, dried cranberries, and dried cherries pieces and fold everything together.
Using a 1.5-inch cookie scoop, place 12 balls of dough onto a parchment or sil-pat lined baking sheet.
Transfer the baking sheet into the oven and bake for 13 to 15 minutes depending on how chewy you want your cookies. 13 minutes will result in a chewier cookie (my preference), 15 minutes will result in a slightly crunchier one.
Remove the cookies from the oven once they are baked and let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
Serve as needed (with coffee, of course!).