A hearty, wholesome combination of odds and ends you likely have on hand, these one-bowl cookies are worth waking up for! (gluten-free and vegan with dairy-free chocolate chips)
When I first started making these cookies, my boys were little and there wasn’t much my younger son would eat. The only thing he wanted was milk, and he would have gladly consumed all his daily calories through a sippy cup.
For those who may be experiencing the same frustration at mealtime, there is hope. This little boy is now a 22-year-old who likes almost everything except sweet potatoes!
But at the time, one of the few breakfasts that appealed to him was when I combined lots of wholesome ingredients in cookie form. Before long, he was enjoying these hearty biscuits on the regular with his cup of milk.
For that reason, we called them breakfast cookies. And though they do make a convenient, grab-and-go breakfast, I encourage you to think of them for lunch boxes, after school snacks, and dessert as well.
The recipe is endlessly flexible and a great way to make use of what you like and have on hand. Hence the kitchen sink reference. The cookies can also be made ahead, will stay fresh for about a week, and freeze well too. Feel free to double the batch if inclined.
A note on mixing and matching the add-ins: Even when I have enough of a stated ingredient, I typically opt for more variety because I think it makes the cookies more interesting. Again, it’s the kitchen sink approach!
For example, I often use a mix of almond, cashew, and or peanut butter. As much as I love peanut butter, I prefer a more balanced flavor here, and the taste of almond and cashew butter is more subtle…but a little peanut butter mixed in does add nuance to the flavor.
Similarly, you can use one dried fruit (raisins, cranberries, dried apricots, for example) or a mix of two or three. Chocolate chips are always a hit in our house, but you could forego them in favor of more dried fruit. Or conversely, use all chocolate chips or a combination of more chips and chopped nuts.
As long as you stick to the general framework and quantities of add-ins, you’ll have a cookie that’s perfect for you.
There is no granular sugar in this cookie recipe. The sweetness comes from fruit and three tablespoons of pure maple syrup. There is also no oil, but the nut butter accomplishes the same thing.
The recipe is naturally gluten-free, but do use certified GF oats if that is an need. The cookies will also be dairy-free and vegan if dairy-free chocolate chips are used. Note that honey is listed as a fine substitute for the maple syrup, but that would not be vegan.
You may also notice that there is no leavening by way of baking soda or powder. These are hearty, chunky cookies that don’t rise. To that end, after I scoop them onto the baking sheet, I flatten them to the shape I ultimately want them to be, because they won’t spread or flatten either.
A large ice cream scoop or quarter cup measure makes it easy to efficiently portion 15 even-sized rounds onto the baking sheet. For smaller cookies, I use three tablespoons of batter for a yield of 20 cookies. And sometimes I opt for a middle ground and a yield of 18. For those who use a kitchen scale, you’ll end up with these precise yields if you scoop portions of 45, 50, or 60 grams.
We’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Kitchen Sink Breakfast Cookies
Ingredients
- 1 cup (256 grams) almond butter, cashew butter, peanut butter, or sunflower seed butter (or a mix)
- ½ cup (1 large/120 grams) mashed, very ripe banana
- ¼ cup (60 grams) applesauce (apple and pumpkin butter are delicious options)
- 3 tablespoons (60 grams) pure maple syrup (may use honey)
- 2 cups (180 grams) quick oats* (not old-fashioned or instant oats)
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ cup dried cranberries, raisins (golden are nice), or finely chopped dried fruit of choice (or a combination)
- ½ cup (70g) pumpkin seeds (may use sunflower seeds or finely chopped pecans or walnuts—or a mix of several)
- ½ cup chocolate chips (dark, semi-sweet, white, mini, or a mix)
- ¼ cup (20g) shredded unsweetened coconut or ground flaxseed (28g), optional
Instructions
- Preheat the oven to 325℉ and line two large baking sheets with parchment paper. (Or use one and bake in two batches.) Set aside.
- Add the nut/seed butter, banana, applesauce, and maple syrup to a large bowl. Stir until thoroughly blended. Add the remaining ingredients and mix until well combined. The batter will be stiff.
- Place ¼-cup portions of the batter on the prepared cookie sheet. (For even portioning, I like to use a large ice cream scoop.) Flatten into desired shape and thickness; the cookies won’t spread in the oven.
- Bake for 15-18 minutes or until edges are lightly golden. (Note: The cookies will firm up slightly as they cool.) Allow to cool on the cookie sheet completely.
- Storage: The cooled cookies will stay fresh in an airtight container at room temperature for approximately 5 days, double that in the refrigerator, and they freeze well too.
Notes
- 15 cookies = 60 grams batter
- 18 cookies = 50 grams batter
- 20 cookies = 45 grams batter
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