The reality of back-to-school is closing in, and I am starting to think about freezer-friendly quick grab-and-go breakfast items, like this hearty breakfast cookie recipe, for my kids.
When I was writing Eat Like a Champion, I developed this recipe for high fiber cookies kids could eat for breakfast or a snack.
Oatmeal Flax Cookies
The goal in mind was these would be hearty enough for a young athlete to eat for breakfast, pre-load for their after-school workout, or even use them as part of their recovery nutrition plan.
I think these healthy breakfast cookies are great for all kids, whether an athlete or not.
They are full of good nutrition, are tasty, and have a stick-to-your-ribs heftiness to them. The oatmeal and flax additions up the fiber content significantly, which can help kids get closer to their daily fiber goals.
Serve these high fiber cookies with a glass of milk, some yogurt or a banana to enhance overall nutrition and encourage satiety.
For other breakfast ideas, check out my recipe booklet.
These oatmeal breakfast cookies are freezer-friendly so you can make them ahead of time and always have them as an option for your child.
I take them out of the freezer when I get up in the morning and let them defrost while my kids get ready for school. Zap them in the microwave for 15 seconds if your child prefers a warm cookie.
Oh, and P.S….
Your child will never know these breakfast cookies are full of whole grains.
They look and taste like an oatmeal cookie! You can even us them as high fiber cookies for toddlers.
- 2 sticks of salted butter, softened
- ¾ cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 ½ cups rolled oats
- 1 cup quick cooking oats
- 2 eggs
- ½ cup applesauce
- 2 cups whole wheat flour
- 1 cup ground flaxseed
- 1 teaspoon baking soda
- 1 ¼ cups raisins
Preheat oven to 375 F.
In a large mixing bowl, combine the butter, sugar, vanilla, and cinnamon until smooth.
Add the oats, one type at a time, mixing well after each.
Add eggs and applesauce and mix well.
Add flour, flax, baking soda, and raisins—mix well (dough will be stiff).
Line a baking sheet with parchment paper.
Use a ¼ cup measure to shape and portion the batter; place the cookies on the cookie sheet, evenly spaced.
Press slightly to flatten.
Bake for 10 to 12 minutes or until browned on the edges.
Cool on a wire rack.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 124mgCarbohydrates: 28gFiber: 4gSugar: 11gProtein: 5g
This is an estimation of nutritional content.