Let’s horrify the children: Oatmeal Raisin “Breakfast Cookies”

You reach a certain age when the idea of eating cupcake topped pizza for breakfast stops being a brilliant flash of inspiration, and you realize that your cupboards are more likely to house All Bran and quick cook organic oatmeal than they are to contain Lucky Charms and rocky road granola bars. More is the pity, really, because when it comes right down to it, we all still have that kid inside us that wants to snatch sweet treats and stuff them in our mouths when nobody is looking; the inner child that still thinks cookies are the single greatest invention ever of all time, plus infinity for keeps.

Let us find that inner child of ours and feed it oatmeal cookies for breakfast.

And then let us burst out in evil cackles of glee, because what I’m going to share with you are not just any ordinary oatmeal raisin cookies, if you know what I mean, but the inner child doesn’t need to know that yet.

The concept of “breakfast cookies” had been around for a while, and started back when that was just another name for hermits. The first breakfast cookies were drop cookies, like any others, but fortified with dried fruits and nuts so that they were somewhat – and only remotely – healthier than your average chocolate chunk.  Over the last few years, breakfast cookies have also started to go to market with representation by some major brand manufacturers in North America.  They tout their higher fiber content and inclusion of fruit purees with pride, but at the end of the day, most are still laden with the fat and sugar that your breakfast most assuredly does not need.

Not these ones, however.

You see, instead of “raisin oatmeal cookies”, I could have just as easily saddled these with the unfortunate moniker of, “chickpea wheat germ cookies”. Except that let’s be honest…who here would NOT have gasped in horror, clutched at their chest and vehemently refused to read the rest of the recipe?  No, no. I prefer to lure you in with my promises of delicious raisin oatmeal cookie, and then slam the trap shut when it is too late to back out, and you can never un-think the idea of chickpea and wheatgerm in your beloved sweet treat.

Your inner child must be screaming with rage and disappointment right now.  That’s okay.  We’ll all get over this together, in time, and after you finally muster up the courage to take a tentative nibble on the corner of one of these big, cakey cookies, and you realize that….they aren’t half bad.  In fact, they’re actually….pretty good? Is it possible?

Yes.

Now look, I’m not claiming that these are any kind of substitution for your regular after school treat, but if you want to be able to eat cookies for breakfast, these are the kinds of concessions that you have to make.  They have a mere fraction of the fat and sugar in regular cookies (and no refined sugar or animal fats), and two of these with a hot bevy in the morning is just wicked enough to make you feel oh-so-good, inside and out.

Oatmeal Raisin Breakfast Cookies

Makes ~ 22 large cookies

  • 1 can (19 oz) chickpeas
  • 2/3 cup peanut butter *
  • 2 eggs
  • 1/2 cup maple syrup
  • 1.5 tbsp vanilla extract
  • 2 cups rolled oats
  • 1/2 cup whole wheat flour
  • 1/2 cup wheat germ
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup raisins
  • 1/2 cup fine dessicated unsweetened coconut, optional

* Feel free to use your favorite nut butter, such as cashew or almond, if you prefer.

Rinse and drain the can of chickpeas.  Pour the chickpeas into your food processor and add the peanut butter. Crack in the two eggs and measure in the maple syrup and vanilla extract.

Puree the mixture until it is smooth and creamy with with nary a lump to be found. The texture should be just barely looser than hummus. If the mixture is too thick, which is possible (and dependent on your chickpeas) add a tablespoon or two of water and continue to puree.

In a large mixing bowl, stir together all of the dry ingredients except for the inclusions (raisin and coconut).

Spoon the chickpea puree into the dry ingredients and fold the dough together until it is just combined. Do not beat the cookie dough or over-mix.

Stir in the raisins and coconut until they are evenly distributed.

Cover the bowl with a tea towel and set it aside at room temperature to rest for 30 minutes.  Lay time is often overlooked when it comes to baking cookies, but depending on your dough it can often make a world of difference to the final texture.

As the dough rests, preheat your oven to 350ºF with your racks set in the center.

Dollop large, heaping spoonfuls of the dough onto a baking sheet lined with parchment paper.  I used my #24 ice cream scoop for even sizing, so each cookie was made from about 2.75 tablespoons of dough.

Pat the cookie dough down into a flat circle that is about 1/2″ thick and 3″ in diameter. Pat around any ragged edges to smooth them down attractively.  Don’t worry about leaving too much space between the cookies because the dough will not spread.

Bake the cookies for 10-12 minutes, or until the tops are dry and set and the bottoms are a pale golden brown. Let the cookies cook completely before stacking or packing them away.

You might be able to detect a faint trace of chickpea flavor if you are determined to find it, but you could easily convince the unsuspecting child/eater that it is merely the mild flavor of the peanut butter gently pushing through. These virtuous cookies are not at all sugary, yet they’re just sweet enough to feel like you’re having a treat instead of a balanced fiber rich snack with protein and whole grains.

Moist and a little bit cakey, these breakfast cookies are also hearty enough that two can make a perfectly ample breakfast (and at only about 150 calories each, a serving of two is still perfectly reasonable for the calorie counters out there) that will keep you sated as well as any bowl of porridge.

And really, let’s just be honest.  You can have porridge or you can eat cookies for breakfast.  I know where my vote will be cast.

PS – It could be that I went on a Healthy Cookie Baking Extravaganzimentation the other day, and made batch upon batch of iterative oatmeal and chocolate based cookies.  If you think pureed chickpeas and wheat germ are scary, just wait until you see the next ones….!

  • Nanco

    That’s my kind of cookie! Although I guess you’re still not supposed to eat half a batch in one sitting even if they’re “healthy”… Darn.

    • http://www.choosy-beggars.com Tina

      We would never judge 😉

  • Deb

    I made a batch last night (with dried cranberries instead of raisins).  They’re delicious!

    • http://www.choosy-beggars.com Tina

      Deb – thank you for the comment and we’re so very glad to hear that you enjoyed these cookies!! I think cranberries would be a super addition, good thinking!

  • Hebby

    I’m English, so we never really had the whole
    pastel-coloured, horrifying breakfast cereals, but also my parents wouldn’t
    have let us touch even the frosties or anything else sugar-coated or topped—it was
    all shreddies and bran flakes and, you know, whole-wheat type things.  Wholemeal toast and peanut butter, maybe, or
    porridge if we wanted something warm.

     

    The only week-day homemade breakfast we had was my mum’s
    muesli.

     

    Have oats in the bottom of a large mixing bowl—somewhere
    between a few handfuls to an inch or two deep, o whatever you have that feels
    right.  Cover with juice (usually)
    apple.  Add a tub of yogurt (or what you
    have) and more than 3, less than 7 apples (or what you have), plus chopped nuts
    (whatever you have that you fancy), raisins/sultanas/currents and maybe some
    honey if you’ve used sharp apples or a particularly acidic yogurt.

     

    Out in the fridge overnight so the dried fruit soaks up and
    gets nice and plump.

     

    At the weekends, my dad would do a proper breakfast, by
    which I mean, a fry-up with eggs, tomatoes, bacon and/or sausages and/or black pudding.
     And maybe mushrooms and baked beans or
    fried potatoes if we had them.

    • http://www.choosy-beggars.com Tina

      Hebby – that muesli sounds delicious! Thank you kindly for the recipe 🙂
      Mind you, the fry up also sounds VERY delicious…as does the bacon sam! Heheh. I do *try* to be healthy, but…well….sigh.

  • Hebby

    And today, one of my coworkers brought in bacon sandwiches (on wholemeal toast with brown sauce as is only right and proper) to help people power through Friday.  Result!

  • Hebby

    And today, one of my coworkers brought in bacon sandwiches (on wholemeal toast with brown sauce as is only right and proper) to help people power through Friday.  Result!

  • http://www.lordsofnottinghill.co.uk/ Peter Nott

    These look delicious!
    I love the idea of having a breakfast cookie, anything coming in a cookie shape would definitely be a hit with any kid. myself included.
    You can get “breakfast” cookies in the shop and I literally don’t see the difference between these and normal grainy cookies, except of course the cost.

  • Rebecca

    So, so late to this, but I made these on the weekend to bring to an early morning get-together, and they were a hit!  Everyone LOVED them, and sadly, there were no leftovers to bring home 🙂