Teddy needs breakfast every morning, but Teddy is just not willing to get up early enough before school to get ready in time to eat a proper breakfast. This mom has been on a mission to find something better than the frozen pancakes, waffles and cereals that are filled with chemicals, sugar, and preservatives. Don’t get me wrong, we turn to those items quite regularly, but if I can decrease our consumption of the prepackaged foods, even a little, that is a success.
I did a lot of experimenting with this recipe. It started from an AllRecipe breakfast cookie recipe from an Iris Mac but it looks very dissimilar to its original version. Because I did not want to buy almond butter I opted for regular butter. However, I was not feeling good about that substitution as a healthy option. One version I tried had the butter fully substituted by a cauliflower puree. The husband did not like it warm or cold. Shockingly the intended audience of a 9 and 7 year old loved it more than the butter filled cookie.
The key in using the vegetable puree substitute is to make it cold before serving. One of the few times in my life that I will recommend a baked should be cold to eat. The reason is because the cauliflower smells when it is just out of the oven and it is not a great smell. After a few different versions I believe the best version that everyone was happy with equally is the one I have posted below, using olive oil and a smaller amount of pureed cauliflower. The critics gave it two thumbs up.
2 cups walnuts
2 Tablespoons Chia seeds
3 cups old fashioned rolled oats
2/3 cup whole wheat flour
1 cup all purpose unbleached flour
2 teaspoons baking soda
1 teaspoon salt
1/4 cup pureed cauliflower
3/4 cup olive oil
1/2 cup agave nectar
2/3 cup brown sugar (not packed)
2 teaspoons vanilla extract
1 cup dark chocolate chips
Preheats oven to 350 degrees. I always recommend using the Pampered Chef cookie sheets or some equally high quality cookie sheet, and parchment paper for easy clean up.
Process the walnuts and chia seeds in a food processor. This helps reduce the texture issues a little one might have, but keep the nutrition. Combine the processed walnut mixture with the oats, both flours, baking soda, and salt in a bowl. Mix the chocolate chips into this mixture as well.
Also in the food processor, combine the cauliflower, olive oil, agave, brown sugar, eggs, and vanilla. Pour this mixture into a larger bowl. Mix the dry ingredients into the wet.
Use a large cookie scoop, 1/4 cup or 3 Tablespoons to make your big breakfast cookies. I get about 9 to each sheet. Flatten slightly and bake for 14 minutes. Should be golden brown. Let cookies sit for about 5 minutes after baking so you can remove them to a cooling rack without breakage. Eat after they have cooled off, or the next morning after being in the fridge.
Makes 24 cookies.
- Serve with some Greek yogurt and fruit for a quick, filling, nutritious breakfast.
- Options –
- 1) Nut butter version– Reduce the olive oil to 1/2 cup; remove the cauliflower puree and replace with 1/2 cup of your favorite nut butter (peanut butter, almond butter…)
- 2) Low sodium version – Reduce the 1 teaspoon salt to 1/2 teaspoon. I was shocked at learning the fact that 1 teaspoon of salt = 2,500 mg of sodium. We should only be consuming 1,500 mg total per day. I will be working harder to reduce salt in the future.