Cookies for breakfast is my kind of language. These cookies are perfect for breakfast or a quick energy snack on the go. They are soft and chewy, wonderfully sweet, and full of good for you ingredients. The idea for these cookies came from this recipe but I made several changes based on personal preference and what we had on hand.

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These cookies are  more like a healthy snack than a true cookie. Calling it a cookie however is one way to get your kids on board eating this healthy goodness. They take no time at all to throw together making them easy enough for a busy weekday morning. The Pistachios add in some healthy fats but can easily be left out if nuts aren’t really your thing. I typically prefer my cookies without nuts but for these breakfast cookies they help to make them a bit more substantial due to their powerful nutritional punch. If you choose you can make these cookies gluten-free by substituting certified GF oats for regular oats.

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White Chocolate Pistachio Breakfast Cookie
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 cup old fashioned oats
  • ⅔ cup almond flour
  • ¼ cup ground flax
  • 2 tbsp coconut oil, melted
  • 2 tbsp agave nectar
  • 3 tbsp unsweetened applesauce
  • ⅓ cup sugar
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • 1 tsp baking powder
  • ½ cup white chocolate chips
  • ½ cup pistachios
Directions
  1. Preheat oven to 350 degrees
  2. In a large bowl, mix together the oats, flour, baking powder, sugar, salt and cinnamon. In another bowl, whisk together the applesauce, agave, melted coconut oil and ground flax. Add to the dry ingredients — mixture may appear dry. Stir in the white chocolate chips and pistachios
  3. Form large golf ball sized balls of dough and flatten on a greased baking sheet. Bake for 15 minutes and then let cool for 10 minutes before transferring from the baking sheet.
Nutrition Information
Serving size: 1 cookie Calories: 296.5 Fat: 17.6 Carbohydrates: 33.7 Sugar: 17.3 Sodium: 409 Fiber: 4 Protein: 6.5 Cholesterol: 5