My take on the breakfast cookie

by Rebekahcooked up on March 21, 2012

Okay, so versions of these have been going around the interwebs, so I had to try it. Here’s my take on breakfast cookies.

If you make them, I have to warn you that they don’t taste like a cookie, per se. These are less cookies, and more like… oatmeal bites. They are delicious – fruity and peanut buttery. But they aren’t that sweet. They’re also vegan.

Cookies taste the way they do because they are full of sugar and flour – two things that are about as calorie dense as food comes (which is fine in moderation!). I don’t use sugar substitutes at home, either (I’ll admit to the occasional Coke Zero).

So, that being said, here’s the recipe:

  • 2 cups rolled oats
  • 1/3 cup peanut butter (ideally, natural peanut butter – that would make these truly sugar free)
  • 1/4 cup wheat germ
  • 2 bananas (on the ripe side is ideal)
  • 1 apple
  • 1 tsp cinnamon
  • 1/4 cup vegetable oil
  • Freshly ground nutmeg


Start by breaking up the bananas into a mixing bowl, and dicing the apples at a 1/4 inch dice, then adding them to the bowl. Using a potato masher, smoosh these all together until there are some chunks left, but the two have been pretty well mixed. There will probably be chunks of apple no matter what, but the bananas will break up easily.


Next, add the rolled oats, wheat germ, nutmeg and cinnamon. Toss together so everything is evenly distributed. Follow with the oil next. Finally, add the peanut butter by putting a tablespoon or so at a time on  your spatula. Do the best you can to distribute it evenly among the oats and fruit – since this isn’t a traditional dough it might take a little more work than usual. But since you’re not using flour, you aren’t creating more gluten by stirring more! So it doesn’t really make a difference.

Scoop into 1.5-inch balls and compact with your hands a little bit to make sure the cookies are structurally sound – remember, there’s no leavening agent, so these are going to cook but they’ll be the exact same size and density as when you put them in the oven.

Bake at 250 for about 12 minutes. I recommend storing them in the fridge, but I think they are tastiest when they are room temperature or warmer.

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