I love a special breakfast treat for the kids (and me). I do not, however, love loading them up on sugar. I’m forever on the quest to create the perfect breakfast cookie. I want it to be loaded with healthy fat, protein, some berries, and not too much sweetener. I’ve tested out quite a few that didn’t meet the mark. These are keepers! The kids just enjoyed them fresh out of the oven. I really like the combination of raspberries and blueberries. And the kids didn’t even complain about a lack of chocolate chips in them.
Makes about 20 – 25 cookies
2 cups rolled outs (1 cup pulsed in a coffee grinder or food processor)
1/2 cup buckwheat flour
1/2 cup sunflower seeds
1 teaspoon baking soda
1 scant teaspoon cinnamon
3/4 teaspoon sea salt
1/8 teaspoon cardamom
1 cup nut butter (I used half peanut and half almond butter)
1/2 cup unsalted butter
1/4 to 1/2 cup packed light brown sugar
1/4 cup raw honey
1/2 teaspoon vanilla extract
2 large eggs at room temp
2/3 cup raspberries
1/3 cup blueberries (frozen is fine)
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the oats, buckwheat flour, sunflower seeds, baking soda, cinnamon, sea salt, and cardamom.
In a saucepan, heat the nut butter, butter, and brown sugar over low heat until it’s melted and combined. Pour over dry mixture and stir to combine. Stir in the vanilla extract. Once slightly cooled, stir in eggs. Fold in berries.
Scoop 2-tablespoon sized rounds of dough on the prepared baking sheets. Press them down just slightly with a spatula. Bake for 15 minutes, rotating trays once, or until cookies are lightly browned. Move to a rack to cool. Enjoy still warm with a glass of milk.
1. These could handle 1/2 cup of light brown sugar if you’re not opposed to a sweeter treat. I like them just fine with 1/4 cup but I’m not a sugar junky.
2. Chopped walnuts or pecans would be a delicious addition in place of the sunflower seeds or in addition at 1/4 cup.
3. I used gluten-free oats to accommodate our diet.
4. Looking for vegan? I think these would be great with coconut oil instead of butter and flax eggs for the real eggs.