The Best Breakfast Cookie Ever [Two Ways]

Just like an other (semi)health-conscious foodie, I'm always looking for a way to have my cake and eat it too. Sometimes its an actual cake, but other times its a pie, brownie, bar, bread. In this particular instance, its a cookie.

This "breakfast" cookie is as pretty as it is tasty. I'm calling it a breakfast cookie because: (1) its not as sweet as a normal cookie and (2) its ingredients list includes most things you'd find in granola. But really, what it all boils down to is a cookie you don't have to feel particularly guilty about eating, no matter the time of day. Win-win. Cake: had & eaten.

Another piece of good news (and reason for you to start making these NOW), is they are so easily adaptable! I made two versions: banana-blueberry pecan and pumpkin chocolate chip. And I can think of about four more other versions I'd like to make five minutes ago. Peanut butter banana,  banana-blueberry almond, apple cinnamon, double chocolate banana. The additions and adaptations are limitless...



My intention was to eat the banana-blueberry version for breakfast, and the pumpkin chocolate chips ones for dessert in the evenings. I've recently decided I need more nutrient-dense desserts in the evening, because dessert every night is inevitable and I'd like to be rewarding my mind and body at the same time, if possible.



But back to these blueberry cookies...have you had dried blueberries? They are phenomenal, like waaaaaay better than raisins. If only they didn't cost quite so much...



AND these breakfast cookies actually look pretty because I took the time to press the dough into round cookie/biscuit cutters. Its totally worth the time and effort if you ask me. I'm tired of making batches of unevenly sized cookies.  I need beauty! I need order!



With that, my scattered thoughts have completely exhausted me.

TGIF!

Breakfast Cookies

Slightly Adapted from Kumquat, 

Originally from Anja's Food 4 Thought

Servings: ~15 cookies

1 1/2 cups rolled oats
1/2 sweetened or unsweetened shredded coconut (I had sweetened)
1/4 ground flaxseed
1/4 wheat bran (or germ)
1/2 teaspoon salt
3/4 cup chopped pecans (did not use for pumpkin version, add in 1 teaspoon cinnamon)
1/2 cup dried blueberries (substitute in chocolate chips for pumpkin version)
3 ripe bananas, mashed (substitute in 1 cup pumpkin puree for pumpkin version, plus an extra tablespoon of agave)
1/4 cup coconut oil, melted
1 tablespoon agave nectar
1 teaspoon vanilla extract

• Preheat oven to 350 degrees and prepare a cookie sheet. In one bowl combine all dry ingredients, including the blueberries and nuts. Next, add in the remaining wet ingredients; stir until well incorporated.

• Press 2 tablespoons of "dough" into a 2 to 2 1/2 inch round cookie cutter on the prepared sheet. Repeat with the remaining mixture. Bake cookies for about 25 minutes or until "golden and flagrant". Allow to cool completely before freezing or storing in an air-tight container.