Swoonworthy Recipes – Nutty Oatmeal Cookies
Did you know that you can eat cookies for breakfast, even as an adult? No, I’m not talking about Cookie Crisp. I’m talking about the “Breakfast Cookie.” Get ready, dear swooners, because I’m about to change your life.
A breakfast cookie is a thick, chewy, not-too-sweet, cookie loaded with wholesome ingredients. Infinitely healthier – and more satisfying – than your average Chips Ahoy!, breakfast cookies deliver hearty breakfast staples in a compact, portable, and utterly delicious package.
These Nutty Oatmeal Cookies are sweetened with maple syrup instead of refined sugar, and loaded with oats (fiber!), almond slivers, and chopped pecans (protein!). They’re essentially a hearty bowl of oatmeal in cookie form. That’s right. These cookies are legit breakfast material!
If you’re allergic to almonds or just don’t fancy pecans, you can swap them out for peanuts, hazelnuts, or cashews. Try stirring in dried fruit, shredded coconut or, for an extra indulgent experience, cacao nibs! Make these breakfast cookies your own and start your day with a swoon!
Yields 2 dozen cookies
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 cup rolled oats
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup maple syrup
- ½ cup melted butter
- 1/3 cup chopped pecans
- 1/3 cup slivered almonds
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Combine dry flour, baking soda, and oats in a large mixing bowl. In a separate bowl, whisk together the melted butter, extracts, and maple syrup. Add the wet ingredients to the dry, mix well, and fold in the nuts.
Drop dough by tablespoonful onto the prepared baking sheets, spaced an inch or so apart. Bake for 10-12 minutes, until the cookies are golden brown. Remove from the oven, let cool for five minutes before transferring to wire racks.