Cookies for breakfast. Sounds like a good idea to me; especially if they have oatmeal in them because then it’s practically like eating cereal, right? Well, you’re in luck! These cookies do have cereal in them – Hodgson Mill Apples & More Muesli which is made up of delicious ingredients like sweet apple chunks, raisins, oats, sunflower seeds and flax seed just to mention a few. If that didn’t whet your appetite, these cookies also have whole wheat, quinoa, honey, dried cranberries and slivered almonds. When all is said and done, these breakfast cookies are so loaded with healthy ingredients they can’t help but be good for you.
Full disclosure; eating one of these cookies is not going to take the place of a good old-fashioned chocolate chip cookie or even an oatmeal cookie at that. These gems are a little hardier and not quite as sweet. But, if you, or your children in my case, are getting bored with their usual breakfast, these cookies are a great alternative and taste fantastic – not to mention how healthy they are with all of the whole grains packed into each bite. I would even go as far as to say that these Apples & More Muesli breakfast cookies are better for you than most cereals, and paired with a glass of milk they’re a great way to start the day. They also make a perfect treat to send to school with the kids for their mid-morning snack – a healthy upgrade from the cheese-flavored crackers we usually pack.
To make these cookies, the first thing you need to do is give the quinoa a good rinse. Don’t skip this part – quinoa has a bitter outer layer that needs to be washed off. Cook the quinoa according to the directions on the package and set it aside to cool – room temperature is fine. I am using red quinoa, but any color will do. (Quinoa can be found in the bulk bins in the natural foods aisle of the grocery store.)
This is my quinoa cooling on a plate. You can see the little curlicue sprouts have popped out of the shells after they’ve cooked – totally normal if you haven’t cooked quinoa before. You won’t need all of this for the cookies. Whatever is left can be refrigerated and eaten for breakfast later in the week with fresh fruit, brown sugar and milk, or whatever suits your fancy.
In a large mixing bowl, cream together the butter, both sugars and honey. Add the vanilla and eggs next and beat until pale and fluffy. Add the flour, baking soda, baking powder and salt and mix it all together until it’s well combined.
Stir in the cooled quinoa, Apples & More Muesli, dried cranberries and slivered almonds. I might even throw in a handful of cinnamon chips or mini chocolate chips the next time I make these – just a thought.
Drop rounded balls of dough (about two tablespoons each) onto parchment paper-lined cookie sheets spaced 1 ½ inches apart. These cookies don’t spread very much when they’re baking, so if you want them to be flat, lightly press the dough down a little with moistened fingers before baking.
Bake the cookies at 375˚F for about 12 minutes or until golden brown and then transfer them to a wire rack to cool. These cookies don’t keep as well as other varieties, so take out what you want to eat for the next day or two and freeze the rest. I stuck the extra cooled cookies I had in a zippered plastic bag and froze them for later when my kids once again decide they’re tired of their usual breakfast.
I made these Apples & More Muesli Breakfast Cookies in the afternoon – way before breakfast – and my kids happily ate them as though they were “real” cookies. On an ordinary day, my sweet children would not even consider eating something called quinoa or muesli – the names alone are cause for great skepticism. But, put all of these super healthy, tasty ingredients together in the form of a cookie and they can’t resist. Of course I didn’t tell them about the quinoa or muesli until after they had declared these cookies delicious. And then I triumphantly revealed the ingredient list. Each one of my kids knew they were eating quinoa and muesli- and they still loved every bite. The best part of this news was that I could serve the same cookies in the morning knowing they’d happily eat them. Cookies for breakfast! Enjoy!
Apples & More Muesli Breakfast Cookies
- 1 ½ cups Hodgson Mill White Whole Wheat Flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter, room temperature
- ¼ cup sugar
- ¼ cup light brown sugar, packed
- ¼ cup honey
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup cooked quinoa, cooled
- 1 cup Hodgson Mill Apples & More Muesli
- 1 cup dried cranberries
- ½ cup unsalted almonds, slivered
In a large bowl, mix together the butter, both sugars and honey until light and fluffy (3 minutes). Add the eggs and vanilla extract and beat until pale and fluffy (2 minutes). Mix in the flour, baking powder, baking soda and salt until well combined. Stir in the cooled quinoa, Apples & More Muesli, cranberries and slivered almonds. Drop rounded dough (two tablespoons worth), about 1 ½ inches apart onto parchment paper-lined baking sheets and bake at 375˚F until golden brown. Cool the cookies on wire racks. Store them in an airtight container at room temperature for one or two days, or freeze for up to a month.
Makes about 2 dozen cookies.
Adapted from BonAppetit
You can find this and other recipes from Hodgson Mill by visiting the Recipes page.