Easy Breakfast Cookies

These are my go-to breakfast cookies! They are healthy enough to munch on a couple for breakfast, but  tasty enough for dessert too. Nobody wants to eat cardboard cookies, no matter how healthy! These are made mostly with nuts, oats, and flaxseed, and are sweetened with agave nectar, banana, and a touch of brown sugar. Each cookie is studded with dried cranberries, chocolate chips, and pumpkin seeds for a nutritious and scrumptious bite!

Produce On Parade - Easy Breakfast Cookies - These are my go-to breakfast cookies! They are healthy enough to munch on a couple for breakfast, but  tasty enough for dessert too. Nobody wants to eat cardboard cookies, no matter how healthy! These are made mostly with nuts, oats, and flaxseed, and are sweetened with agave nectar, banana, and a touch of brown sugar. Each cookie is studded with dried cranberries, chocolate chips, and pumpkin seeds for a nutritious and scrumptious bite!

Hi everyone! I know it's been a super long time since we've chatted and I truely am sorry for that. Please forgive me as I've been a little preoccupied of late. The last several months haven't found me cooking a whole lot; mostly just eating fruit which is pretty boring and I confess would make an absolutely terrible blog post, but I've missed you all! If you happen to be at all curious as to what is seriously going on with me that I could have abandoned you for so long, there might be a little confession on my Facebook, Twitter, and Instagram feeds, so be sure to check it out. Eeek

However, things will be picking up here again I hope and I'll be getting back into the cooking/blogging world a little more. One of the things I have been making are these breakfast cookies. Each time I whip up a batch they are different and lend beautifully to substitutions. I use different flours, seeds, nuts, and fruit depending on what I have on hand. I love them so much I figured it was about time I put them up here to share with you all as well! These cookies are so super scrumptious and embarrassingly easy to make. I hope you enjoy them as much as this cookie monster! 

Produce On Parade - Easy Breakfast Cookies - These are my go-to breakfast cookies! They are healthy enough to munch on a couple for breakfast, but  tasty enough for dessert too. Nobody wants to eat cardboard cookies, no matter how healthy! These are made mostly with nuts, oats, and flaxseed, and are sweetened with agave nectar, banana, and a touch of brown sugar. Each cookie is studded with dried cranberries, chocolate chips, and pumpkin seeds for a nutritious and scrumptious bite!

Easy Breakfast Cookies

Kathleen Henry @ Produce On Parade

Published 01/04/2017

These are my go-to breakfast cookies! They are healthy enough to munch on a couple for breakfast, but tasty enough for dessert too. Nobody wants to eat cardboard cookies, no matter how healthy! These are made mostly with nuts, oats, and flaxseed, and are sweetened with agave nectar, banana, and a touch of brown sugar. Each cookie is studded with dried cranberries, chocolate chips, and pumpkin seeds for a nutritious and scrumptious bite! NOTES: *If your peanut butter is a bit runny, you may need to add more flour as necessary.

Ingredients

  • ½ cup raw walnuts
  • ½ cup raw pecans
  • 1 ½ cups old-fashioned rolled oats (not the quick-cooking kind)
  • ⅓ cup whole wheat flour (or flour of choice)
  • ½ cup ground flax seed
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • ½ cup peanut or almond butter*
  • 2 tbsp coconut oil, room temperature
  • 1 medium ripe banana
  • ¼ cup agave nectar or maple syrup
  • ¼ cup lightly packed brown sugar
  • 1 tsp vanilla extract
  • ½ tsp maple extract (optional)
  • ½ cup dried cranberries (or blueberries, cherries, etc.)
  • ½ cup vegan semi-sweet chocolate chips
  • 2 tbsp pumpkin seeds (or seeds of choice)

Instructions

  1. In a food processor, process the walnuts and pecans until very fine; transfer to a large mixing bowl and stir in the oats through the salt with a wooden spoon.
  2. Add the peanut butter through the maple extract to the food processor and pulse until smooth; transfer to the mixing bowl along with the cranberries, chocolate chips, and pumpkin seeds. Stir until the dough is just combined; the dough should be somewhat sticky.
  3. Preheat the oven to 375°F and line two cookie sheets with non-stick silicone mats or parchment paper. Drop 12 cookies on each sheet (they shouldn’t spread much) and bake for about 12-14 minutes on the two middle oven racks, switching the sheets places halfway through. The cookies should be golden brown around the edges, but care not to overbake.
  4. Allow the cookies to rest for 5 minutes on the sheets before transferring to a wire cooling rack. Store in an airtight container. I like to put mine in the fridge.

Yield: 24 Cookies

Maple Molasses Chocolate Cookies

A unique cookie for when you’re looking for something just a little different. These cookies have a wonderful and complex flavor that’s sure to please adults as well as little ones. They’re chewy and slightly crispy around the edges but soft on the inside.

I feel like molasses is underrated. Way underrated. It's a mostly un-refined, nutrient-rich sweetener that boasts big flavor. What's not to love? I've been trying to work it into my diet to replace regular white sugar when possible, especially since it's contains a good dose of iron and magnesium. 

Regular molasses cookies are pretty commonplace, but I wanted something with a little more va-voom. Maple and molasses are such a comforting combination, offering sweet and earthy notes and conjuring memories of beloved holidays (can you tell I'm excited about winter?). However, I pretty much always want chocolate, so I thought oh what the heck, I'm going for it. All in. I figured the maple/molasses/chocolate combination was awful or overwhelming, then lesson learned. As Sarah Addison Allen writes... happiness takes risks. This risk paid off. Oh my goodness... these cookies are a new staple and definitely make me happy. They are so flavorful and rich with a fresh and unique flavor combination that is an utter delight. 

I hope you like them as much as we did! It's been rainy all week up here in Alaska and these fill the house with the most scrumptious aroma that feels like a big, warm hug.

Produce On Parade - Maple Molasses Chocolate Cookies - A unique cookie for when you’re looking for something just a little different. These cookies have a wonderful and complex flavor that’s sure to please adults as well as little ones. They’re chewy and slightly crispy around the edges but soft on the inside.

Maple Molasses Chocolate Cookies

Kathleen Henry @ Produce On Parade

Published 07/27/2016

A unique cookie for when you’re looking for something just a little different. These cookies have a wonderful and complex flavor that’s sure to please adults as well as little ones. They’re chewy and slightly crispy around the edges but soft on the inside.

Ingredients

  • 1 cup vegan stick butter, room temperature
  • 1 ¼ cup vegan granulated sugar
  • ¼ cup molasses
  • ¼ cup + 2 tbsp aquafaba (liquid from one can of chickpeas)
  • 2 tsp vanilla extract
  • 1 tsp maple extract
  • 2 ¼ cup all purpose-flour
  • ¼ cup + 2 tbsp unsweetened cocoa powder
  • 1 tbsp instant coffee, dry (optional)
  • 1 tsp kosher salt
  • ¾ tsp baking soda

Instructions

  1. In an electric mixing bowl, cream the butter, sugar, and molasses together with the beater attachment on medium speed until well combined.
  2. Reduce the speed to low and beat in the aquafaba, and vanilla and maple extracts. Increase speed to medium; beat until somewhat light and fluffy.
  3. In a medium mixing bowl, whisk together the remaining ingredients. Slowly add to the butter mixture on low speed until just combined.
  4. Allow to rest in the fridge at least while the oven preheats. Preheat oven to 325°F. On a greased cookie sheet, place slightly smaller than golf-ball sized cookies a few inches apart and bake on the middle rack for about 12-15 minutes. Allow to rest a couple minutes on the pan before transferring to a wire cooling rack. Repeat with remaining dough. Cool, then store in an airtight container.

Yield: 40

I shared this recipe in The Food Journal by Brighthouse. It's not exclusively vegan but offers a lot of wonderful recipes! Click here to see the entire journal and download it for free!

Produce On Parade - Maple Molasses Chocolate Cookies - A unique cookie for when you’re looking for something just a little different. These cookies have a wonderful and complex flavor that’s sure to please adults as well as little ones. They’re chewy and slightly crispy around the edges but soft on the inside.

I noticed 'molasses' is spelled 'mollasses' in the book... I'm wondering if it is a spelling error or just chiefly british? #grammarpolice #weareallhumanthough

Maple Cream Frosted Spent Grain Cookies

Nutty, spent grain peanut butter cookies, studded with chocolate chips, are frosted with thick, spreadable Roxbury Mountain Maple maple cream for a truly winning combination. There’s nothing better than finding a delicious way to use up a byproduct of making beer at home!

Produce On Parade - Maple Cream Frosted Spent Grain Cookies - Nutty, spent grain peanut butter cookies, studded with chocolate chips, are frosted with thick, spreadable Roxbury Mountain Maple maple cream for a truly winning combination. There’s nothing better than finding a delicious way to use up a byproduct of making beer at home!

Why hello there! Do you remember me? Thank you so much for being incredibly patient while I've been away. A lot has changed! Todd and I moved from the little rental house we've lived in the last year and half into our brand-new, custom home smack in the middle of the woods here in Alaska. It's been an absolute dream come true to live in a home that we literally drew up on printer paper; designed by us, in a location we adore. I can't wait to fill it with memories and laughter and of course delicious vegan food! 

Speaking of food... Todd has started brewing beer. Like, for real brewing beer. He's dabbled a little with it before, but one of his good friends who just moved up from the states had all the equipment and the boys went to town. Literally. To get beer supplies... and then I came home to them standing on top of our brand-new counter in our brand-new kitchen doing god knows what (checkout the nonsense in this Instagram photo) with valves and hoses and funnels and bottles of sanitation liquid and grains. It's the last part I got excited about.

Todd's friend, who I will now refer to as Paco Burrito, (because I know he does not prefer to have his name on the internet) told me how he'd make bread with the spent grains after brewing beer. I thought this was very intriguing, especially relieving since I am the worst about wasting anything. I was excited to try this bread that Paco Burrito makes but I didn't want to wait for bread. Such is life. But what's better than bread? Not much, though cookies are definitely up there... and they only take about 30 minutes from top to bottom. 

Okay, you might be wondering, "Why exactly is spent grain?" It's "the leftover malt and adjuncts after the mash has extracted most the sugars, proteins, and nutrients, and can constitute as much as 85 percent of a brewery's total by-product." Breweries are starting to find ways to use it, instead of just tossing it. In fact, Alaska Brewing Company uses it as fuel to run their special boilers! It's actually really interesting; read more here.

Produce On Parade - Maple Cream Frosted Spent Grain Cookies - Nutty, spent grain peanut butter cookies, studded with chocolate chips, are frosted with thick, spreadable Roxbury Mountain Maple maple cream for a truly winning combination. There’s nothing better than finding a delicious way to use up a byproduct of making beer at home!

The grain goes into a cheesecloth that submerged is in the beer liquid and then removed when the beer is done doing it's cooking stuff. I understand that's not terribly technical but I don't really know that much about beer making. I'm just after the spent grain. #beermakingnovice #givemeallthespentgrain

Produce On Parade - Maple Cream Frosted Spent Grain Cookies - Nutty, spent grain peanut butter cookies, studded with chocolate chips, are frosted with thick, spreadable Roxbury Mountain Maple maple cream for a truly winning combination. There’s nothing better than finding a delicious way to use up a byproduct of making beer at home!

Spent grain is toothsome, terrifically nutty, and somewhat bitter. This brings us to why I really wanted to make cookies. To frost them with maple cream, which is the absolute perfect compliment to spent grain. From now on spent grain and maple errrrrything. You've been warned. The spent grain, alone, is not entirely pleasant and maple cream, while delicious alone, is sweet enough to bring on a headache if enough of it is consumed in one sitting (yes, I speak from experience). But together, sweet Lincoln's mullet, it is a combination for the ages. 

If you're not in on the homebrew game, no worries. Just pick up a small package of grain cereal mix and add a bit of water until it's just dampened. 

Maple cream is maple syrup that's basically that's been boiled, then chilled, and then stirred until it becomes thick, maple butter. It's one of the most amazing things. I've eaten it plain, stuffed into dates, slathered on toast, sandwiched between two gingersnaps, and of course as a frosting for cookies. As it's concentrated, spreadable maple syrup, I don't recommend using it in anything that will heat it considerably because the cream will pretty much just melt back into maple syrup...thus making it's purpose of being spreadable, obsolete. In those instances use just regular maple syrup. Maple cream is best where it's flavor and texture is allowed to shine!

Produce On Parade - Maple Cream Frosted Spent Grain Cookies - Nutty, spent grain peanut butter cookies, studded with chocolate chips, are frosted with thick, spreadable Roxbury Mountain Maple maple cream for a truly winning combination. There’s nothing better than finding a delicious way to use up a byproduct of making beer at home!

Roxbury Mountain Maple generously supplied me with samples of their 100% natural and vegan maple cream, maple syrup, and maple sugar (can't wait to roll cookies in it!). Roxbury Mountain Maple is owned and run by the Holscher family on an old farm in the Catskill Mountains. I was delighted to be contacted by Ben Holscher. It's exciting to know exactly where our food comes from and from who! Read more about the family and their sugarhouse on their website. Roxbury Mountain Maple products are available on Amazon and most are Prime eligible as well! They even have a maple caramel popcorn. I might have to get some of that... Todd's two obsessions in one!

Produce On Parade - Maple Cream Frosted Spent Grain Cookies - Nutty, spent grain peanut butter cookies, studded with chocolate chips, are frosted with thick, spreadable Roxbury Mountain Maple maple cream for a truly winning combination. There’s nothing better than finding a delicious way to use up a byproduct of making beer at home!

Maple Cream Frosted Spent Grain Cookies

Recipe by Kathleen Henry @ Produce On Parade

Nutty, spent grain peanut butter cookies, studded with chocolate chips, are frosted with thick, spreadable Roxbury Mountain Maple maple cream for a truly winning combination. There’s nothing better than finding a delicious way to use up a by-product of making beer at home!

Yield: ~ 24 cookies

Ingredients

  • 1 cup creamy peanut butter
  • 2 tbsp vegan butter, softened
  • ½ cup vegan granulated sugar
  • ½ cup vegan brown sugar
  • 1/3 cup non-dairy milk
  • 1 tsp vanilla extract
  • ½ tsp maple extract (optional, I always add this to cookies)
  • 2 cups all-purpose flour (or substitute 1 cup AP and 1 cup whole wheat flour)
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ cup spent grains or grain cereal/mix (damp, see note)
  • 1 cup vegan semi-sweet chocolate chips
  • slathering of maple cream, for frosting

Cooking Directions

  1. In a large electric mixing bowl, beat the peanut butter through the maple extract on medium-low speed until well combined; scraping down the sides as needed.
  2. In a medium mixing bowl, whisk together the flour through the salt. Next, stir in the spent grains. While the mixer is on low speed, slowly add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips.
  3. Preheat the oven to 425°F. Roll the cookie dough into golf-ball sized balls. Place on the cookie sheet about 1-2 inches apart, these won’t spread much, and press each down lightly with a fork. I did not coat my baking sheet and the come off beautifully. Bake for about 10 minutes, until just slightly golden brown. Remove from the pan and allow to rest on a wire cooling rack for at least 10 minutes.
  4. Once the tops are firm enough, frost each cookie with maple cream. Try not to eat them all in one sitting. Store in an air-tight container.
Produce On Parade - Maple Cream Frosted Spent Grain Cookies - Nutty, spent grain peanut butter cookies, studded with chocolate chips, are frosted with thick, spreadable Roxbury Mountain Maple maple cream for a truly winning combination. There’s nothing better than finding a delicious way to use up a byproduct of making beer at home!
Produce On Parade - Maple Cream Frosted Spent Grain Cookies - Nutty, spent grain peanut butter cookies, studded with chocolate chips, are frosted with thick, spreadable Roxbury Mountain Maple maple cream for a truly winning combination. There’s nothing better than finding a delicious way to use up a byproduct of making beer at home!

Have you ever had maple cream? How do you like to use it? I'm trying desperately not to polish off the jar with a spoon, it's so good! Help! Have you ever used spent grain? I'm really curious. Any recipe suggestions for the stuff is welcome! I'm thinking bread and muffins will be next.