This year my family is quitting sugar, but there would be mutiny if I just cleared out the shelves and said we’re never having cookies again.
That’s why I’m making desserts like cookie dough hummus. They’re full of protein (to make you crave less sugar) and use natural sweeteners like maple syrup or honey.
Thankfully, we can enjoy cookies guilt free because I’ve created an amazingly delicious recipe for molasses breakfast cookies!
It’s only fitting to serve cookies that don’t have sugar at breakfast, don’t you think?
I mean, how many kids did you know growing up that had COOKIES for BREAKFAST?
I didn’t know of any, and these molasses breakfast cookies are PACKED with nutrition from amazing ingredients and there’s not a drop of processed sugar in sight. I’m thinking these breakfast cookies officially qualify as a healthy breakfast!
Flavor Profile of Molasses Breakfast Cookies
Oddly enough, molasses breakfast cookies don’t really taste like molasses.
Mr. Crumbs said these breakfast cookies tasted like gingersnaps, although they don’t have any ginger and I’ve never personally had a gingersnap.
He also said they weren’t very sweet… but that’s the point, right? Just sweet enough to taste good, but not so sweet that they’re disqualified from a healthy breakfast. (And they were obviously sweet enough that he took a few more as he walked out of the kitchen.)
The Girl ate a cookie and asked for another. I admit that she’ll eat anything if you call it a cookie, but she’s also the one that won’t eat it unless it actually tastes good.
As for me, well, I think they’re pretty darn tasty and very addicting. I ate WAY more than I should have – which I blame on thorough recipe testing instead of lack of self-control!
What exactly makes these molasses breakfast cookies so healthy? Let’s take a look at the main players:
Molasses Breakfast Cookie Ingredients
- Oat Flour. Oats are magical and super nutritious, but oat flour is the bomb. It instantly adds a bit of chew and texture to any recipe, and you can make your own oat flour with a blender.
- Whole Grain Flour. We’re using just the tiniest amount of flour here and it’s only because the gluten made the cookie less crumbly and a bit softer. I used whole wheat flour, but you can use whatever you have in the pantry.
- Milled Flaxseed. This amazing ingredient is playing three BIG roles: a) part flour, b) part flavor, and c) MEGA nutrition. Milled flaxseed packs serious protein and fiber, and using it as part of the flour is just one of the MANY amazing ways to use milled flaxseed in cooking and baking. (Psst! This brand offers the best bang for your buck and you can get it both locally AND on Amazon.)
- Coconut Oil. You on the coconut oil train yet? Hop on friends because for all the reasons to eat more coconut oil, “because it makes molasses breakfast cookies taste amazing” should be at the top of the list.
- Molasses. Ta da! The start of the molasses breakfast cookies is none other than MOLASSES! Part sweetener and whole flavor here, you cannot skip the molasses. Try to make it black strap molasses so you’re getting all those micronutrients too. If you don’t have it, go get it – STAT – because you can use it to make homemade brown sugar too.
This might sound strange, but molasses breakfast cookies might make you think you’re in a time warp.
Instantly I was taken back 20+ years to my childhood where I was surrounded by the aromas and flavors of the Thanksgiving and Christmas holidays.
Was I eating pumpkin bread? Or gingerbread? How in the world could I think I was eating either when the recipe doesn’t have pumpkin OR ginger?
I don’t know, but I’m blaming the molasses with a big ‘ol hug because these breakfast cookies are definitely on my breakfast rotation.
- Preheat the oven to 350F.
- In a big bowl OR in the bowl of a stand mixer, mix together eggs, coconut oil, honey, molasses and vanilla until well combined.
- Add the milled flaxseed, oat flour, whole grain flour, baking powder, cinnamon and nutmeg and stir until combined well.
- Let the dough sit for about 5 minutes while you line a cookie sheet with a silpat mat, or lightly grease the cookie sheet.
- Scoop cookies onto the cookie sheet, leaving enough room for expansion*. Bake for 12 minutes, or until the edges are just slightly darker.
Adapted greatly from Raising Generation Nourished.
Are you a fan of molasses? What about breakfast cookies? What would be your favorite breakfast cookie flavor?