VeganMoFo Day 4: Cookies for Breakfast? But of Course!

The MoFo Chef Makes Breakfast!

One of the most difficult meals for every kind of -vore seems to be breakfast. It’s easy to skip because you’re in a rush and easy to complain about because it becomes so redundant. Very few people want to cook breakfast each morning. Cereal or toast gets boring fast; and it’s no good to start out your spectacular day staring blankly into a mushy pool of cereal and almond milk.

If only one could eat dessert first thing in the morning. Why, you could begin every day with a big food hug! If cookies at bedtime are a treat, then cookies for breakfast must make your whole day a treat! A person who had cookies for breakfast would be happier, kinder, quicker to smile, and they’d walk with a spring in their step and a song in their heart. I postulate that cookies for breakfast can change the world.

It took me years to realize the power of the breakfast cookie. We’d tried everything, but it all either became boring or was deemed horrible right out of the gate.  There was a time when we had so many kinds of cereal that my sons’ friends would whisper and point at the parade of cereal boxes above the cabinets. Other times, we tried freezing waffles and pancakes, but those aren’t nearly as popular reheated as they are fresh. I also once went on a protein muffin kick that made me unpopular and created long-term suspicion regarding anything baked in a muffin pan. Those were sad days.

But now, we eat our cookies for breakfast! And you can, too! Try it; you’ll see. Every day looks more manageable when you begin it with a cookie!

I adapted the recipe from the recipe I found here: http://www.foodnetwork.com/recipes/ellie-krieger/breakfast-cookies-recipe/index.html

It’s not a vegan recipe the way it was originally written. It is, however, one of those recipes that you read and think, “Aww, pshh, that’s easy to veganize!”

Vegan Breakfast Cookies

  • ¾ cup whole-wheat pastry flour
  • ½ cup all-purpose flour
  • ½ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. nutmeg
  • 2 tbsp. Earth Balance margarine
  • ¼ cup canola oil
  • ¼ cup dark brown sugar
  • 3 tbsp. cane sugar
  • 1 tbsp. cold milled golden flax seed mixed with 3 tbsp. boiling water
  • 1 small jar strained carrots (baby food type)
  • 1 tsp. vanilla
  • ½ cup old fashioned oats
  • ¾ cup crunchy, interesting cereal (I used Nature’s Path Blueberry Cinnamon Flax)
  • 1/3 cup dried fruit (I used dried cranberries)
  • 1/3 cup toasted finely diced walnuts
  • 1/3 cup vegan chocolate chips

Okay, now grab two mixing bowls.

In Bowl One: Add the flours, baking soda, cinnamon, nutmeg, and salt. Mix it up. Set it aside.

In Bowl Two: Mix together the margarine, canola oil, brown sugar, and cane sugar with a hand mixer until they are well blended.

Dump Bowl One into Bowl Two. Mix the contents with a hand mixer until blended.

Add the flax/water mixture, baby food, and vanilla to your creation. Hand mixer it all together.

Finally, add in your oats, cereal, dried fruit, walnuts, and chocolate chips. No more hand mixer for this part, but it’s not too bad to mix with your trusty spoon.

Divide the batter into 12 evenly sized amounts on a cookie sheet. I used a 1/3 cup measuring cup, although I didn’t use quite 1/3 cup per cookie. If you want your breakfast cookies to be perfect, round them out and flatten them before cooking. They are dense and don’t spread on the cookie sheet, so how they look when you put them in is about how they’ll look when you pull them out.

Mine took about 16 minutes to bake. I started checking them at 10, but they seemed too moist in the center. I continued checking every two minutes. After 16 minutes total I decided they were done whether they liked it or not. It turned out that was perfect! They were sort of like a dense muffin and tasted delish!

You can play with this recipe to your heart’s content. It’s incredibly forgiving and can be adjusted to suit just about anyone’s tastes. I add the chocolate chips because I am chocolate’s biggest fan. I used the Nature’s Path because it had a crunchy, irregular consistency and I like texture in a cookie. Plus, it’s labeled vegan, which always delights me. PLUS, it says “Optimum Power” on the box. Who doesn’t need a little more Optimum Power first thing in the morning? That’s right; we all do!

So, there you have it, the amazingly adjustable Vegan Breakfast Cookie.

Make ‘em tonight for a great tomorrow!

Advertisements

3 responses to “VeganMoFo Day 4: Cookies for Breakfast? But of Course!

  1. Get tired of toast?! That’s crazy talk!

    Yet I can’t argue with the appeal of cookies for breakfast. (And lunch. And dinner.) These sound sort of carrot cakey and very appealing.

    • Tired of toast is crazy talk! Unfortunately, we’ve one too many upside-down peanut butter toast incidents in the car. It’s much more accurate for me to say I’m tired of cleaning peanut buttered upholstery. At least cookie crumbs brush off!

      The cookies are so good! The carrot is pretty mild. They smell like pumpkin pie after the flour/spices and the sugar/oil are combined. Now that I think about it, maybe I’ll try them with some pumpkin puree for fall. That sounds yummy, too!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s