Most of the time I bake, I have a clear idea what the outcome is going to (or at least should) be.
That wasn’t the case at all yesterday. I knew I wanted some sort of “cookie” and I knew I wanted it to be suitable for breakfast. That was about it.
So I started throwing random things into a bowl, at one point looked down and thought about just keeping it as granola since that’s basically what it was looking like but then changed my mind and adding some wet ingredients to shape them like biscuits before baking.
The result is a biscuit shaped cookie meets granola bar meets marzipan. Yes, marzipan. Slightly undercooked almond flour apparently mimics the sweet dessert that I shoved in my face almost daily when I spent a semester in Spain.
Not a bad trip down memory lane. A few tinto de veranos and I would’ve practically been back in Málaga scheming ways to sneak food from the kitchen of my stingy host family.
They’re unintentionally vegan, there’s no added sugar and they’re pretty high in fiber.
You can eat them as is, crumble over some yogurt, slather with almond butter or break them up with milk as a cereal.
As always seems to be the case with delicious baked goods, I made these 36 hours before leaving for 4 days on a work trip.
I’m thinking a few will be accompanying me to Phoenix for the week. There’s only so many Starbucks’ oatmeal breakfasts one can eat.
- 1 cup rolled oats
- ½ cup almond flour
- ½ cup unsweetened coconut flakes
- ½ cup sliced almonds
- ⅓ cup dried cherries
- 2 tablespoons wheat germ
- ½ teaspoon kosher salt
- 1 banana, mashed
- ¼ cup unsweetened applesauce
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silpat.
- Combine all dry ingredients in a large bowl.
- In a small bowl, combine wet ingredients and stir together well.
- Pour wet ingredients into dry and mix together well.
- Spoon 2-3 tablespoons of dough onto baking sheet and shape into a biscuit shape.
- Bake for 20-25 minutes, until tops and edges turn golden brown.
- Remove from oven and let cool on the pan.
{ 38 comments… read them below or add one }
Yum! These definitely look like a great on the go breakfast or snack!
I have, coincidentally, had breakfast cookies on the mind and have, coincidentally, all the ingredients on hand which means, obviously, I’m making these today.
Ok now those are cute! I have never put coconut in cookies. Yum!
You gotta try it, it’s one of my fave add ins for cookies!
I’m makeing these tonight for my weekly cookie! They look wonderful!!! I love the no added sugar!!!
Love how they’re “unintentionally vegan.” Fun recipe, nothing like cooookies for breakfast
Gina! You are very creative with all of your recipes…where do you find most of your inspiration?
these were kind of pulled out of thin air but stalking food porn websites definitely brings on the inspiration!
Well aren’t these just the cutest little things. Healthy, oat-ey, with the cherries…perfect!
You had me at “tastes like marzipan.” Seriously.
That is seriously the best part. I think I might under cook them a bit more next time for even more of a marzipan taste
btw-keep trying to comment on your blog but WP is being a little bitch about logging in or something…basically, I’m just jealous of your blooming trees already! 
living with a stingy host family sounds a bit like a nightmare… but studying abroad in spain?! I bet those are some amazing memories. Safe travels to Arizona!
Love the idea of such a wholesome breakfast cookie! These look so nutritious and delicious, Gina! Great recipe for a breakfast lover like me. Thanks for sharing!
Yum! These look like a great healthy snack. Pinned for future baking!
If their healthy, does that mean I can eat my normal ten cookies and not feel bad about it?
Cookies that are acceptable to eat for breakfast are A-OK in my book!
As a self-proclaimed cookie monster, I really should make breakfast cookies some day. Yours seem pretty straight forward AND I love anything almondy, so these may be it.
Oh, and I’m studying abroad in London right now. I live in a flat, not with a host family, so unfortunately I’ll never really have any cool, authentic recipes.
but at least you won’t be starved by a host family who barely eats!
Mmmm….cookies for breakfast….yes, please!
Growing up my mom would let me eat homemade cookies for breakfast. Her logic was that it has less sugar than a bowl of Lucky Charms. Its a habit I still haven’t been able to break, so I love cookies that are specifically for breakfast. Makes me feel slightly more virtuous than eating a brown sugar laden oatmeal cookie.
Yummy! I’ve always loved the idea of breakfast cookies(who doesn’t? haha) but I haven’t found a recipe I really like yet. I love how yours look – I’m going to bookmark them to try
What a great breakfast cookie! I had Marzipan for the first and only time last year in New Zealand. It was delicious!
I’m always up for breakfast cookies! Anytime! This is a good one! Love it when sweets come from dried fruit and sometimes chocolate chips (I’m not gonna lie).
Nice! I would love to try these. How neat that you lived in Spain for a few months. I’m dying to go there!
Almond and coconut are my new favorite marriage– especially for breakfast!
i’ve never cooked with almond flour, but I’ve ground almonds in cookies and it does seem to add something real nice to the flavor. these look delicious!
This is an appendix to my last comment – I would like to invite myself over for a full weekend so I would get dinner AND these delicious breakfast cookies.
haha, you guys are welcome any time. Come take our pictures and I’ll feed you
Made those today. Absolutely delicious. Cherries and almond are such a great combination. Also a good combination? Great cookies and movies based on great books. So a couple of these babies are coming with me and my husband tomorrow night to watch The Hunger Games. Though they most likely won’t make it to the actual games part.
Since discovering your blog couple months ago, I’ve been steadily reading through all the posts and cooking, and reading more, and cooking more. Thank you, Gina, for the great food and conversation.
Oooh, enjoy the movie! we have plans to see it later this weekend too
Glad you liked the cookies!
These are fantastic! I made them about 5 min after reading this post.
Awesome, so glad you liked them!
These look fabulous and I have almost all of the ingredients. I am doing an art show this weekend and it makes for LLLLOOONGGGG days on my feet with very early morning start and very late night getting home. I am totally making these on Friday so my husband and I have something healthy for breakfast and snacks. Thank you so much!!!
Ugh, I hear ya on the feet thing. I know better than to wear heels to these things but then my pants end up dragging on the floor and I look like a snob so I suck it up, put the heels on and start complaining about my feet by 11am. There’s just no way to stay comfortable at these things!
Pinned and linking back to these cookies tomorrow.
Thanks, Marla!
Thanks for the recipe – it was just what I was looking for. I made two little changes (because I didn’t have the ingredients): canned pumpkin instead of banana and ground flaxseed instead of wheat germ, and they’re still great!!
What is the calorie count for these cookies?
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