Now that winter has (mostly) retreated, and the thought of a warm bowl of oatmeal is less satisfying and more sweat-inducing, I am turning to other forms of nourishment in the mornings. I am one of those people who eat breakfast every day, even if it is just a granola bar, a bowl of fruit, or a cookie.
Or a piece of pizza. Guilty.
But back to the cookies. Yes, you too can have cookies for breakfast! I initially felt a little guilty about consuming sweets so early in the morning, but as you will see, this “breakfast cookie” contains muffin mix as part of its base. And while muffins aren’t always a super-healthy breakfast food, at least these aren’t worse than a muffin. Plus, [dried] fruit. And oatmeal. Pretty breakfast-y.
I made a batch of these over the weekend, sent half with Boyfriend and brought the other half to work. On Friday, I consumed my final breakfast cookie, eating one each morning for a whole week. The cookie that keeps on giving. Until you eat the last one on Friday and have to plan what you are going to make this weekend to feed your face in the mornings because you wake up too late to pour yourself a bowl of cereal. And really, that stuff is not easy to eat in the car. I don’t recommend it. At all.
So go make yourself some take-to-work breakfast cookies, and focus on the fact that you are actually eating breakfast. That’s supposed to be healthy, right?
Coconut Blueberry Breakfast Cookies
Makes 12 large breakfast cookies
Adapted from Confessions of a Cookbook Queen
7oz box Jiffy Blueberry Muffin Mix (the ones that are, like, $.89)
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla
1/3 cup flour
1/2 teaspoon baking powder
dash of salt
1 cup quick oats
2/3 cup sweetened shredded coconut
1/2 cup butter, room temperature
- Preheat oven to 350 degrees
- Lightly grease a baking sheet, or line with parchment paper or a silicone baking mat
- Cream butter and both sugars until light and fluffy
- Add egg and vanilla and beat on medium speed until well blended
- In a separate bowl, combine muffin mix, flour, baking powder, coconut, salt, and oats
- Slowly add to butter/sugar mixture and mix well
- Drop by large spoonfuls onto cookie sheets
- Bake cookies 12-15 minutes or until edges are golden brown
- Remove from oven; allow to cool slightly in the pan, then transfer to a cooling rack until fully cooled; store in airtight container [in your desk] until ready to enjoy [every morning for at least a week]