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Cookies for breakfast? Yes, please! These sweet and salty cookies taste like a typical dessert but can be served up easily as alater. In addition to the warm, delicious ingredients that make them taste great, like some butter, brown sugar and whole wheat flour, these cookies get their nutritious value from protein-filled nuts, dried berries and rolledLife is all about balance, which means having cookies for breakfast every once in a while is totally acceptable.
The process for making this cookie dough is similar to other cookie recipes — beat the butter and brown sugar until light and fluffy, mix in an egg, flavor it with vanilla extract and then add in the dry ingredients. Then comes any add-ins that you want to incorporate into the dough. Here, we’re adding protein and fiber in the form of rolled oats and natural sweetness from almonds, pecans and coconut flakes.
This dough tends to be a bit soft, so it can be hard to scoop it just after mixing. We recommend chilling the dough for at least one hour, but preferably overnight. Once it firms up a bit, you can drop rounded balls of dough onto baking sheets, flatten them into disks and bake until just set. Don’t over-bake the cookies, since they can become dry and hard as they cool. Pull the cookies from the oven as soon as the edges are set and begin to brown, but the centers are still a little soft.
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