It’s just been that kind of a week for me. Monday, I ran out of the house without eating breakfast. Tuesday, same thing. Before I could let the same thing happen on Wednesday, I decided to do something about my morning meal delinquency. After all, eating breakfast can help improve your energy, memory and cognitive performance—and with articles to write, recipes to test, and clients to see, I can’t take any chances.
With finals right around the corner (or already happening, in some places), I thought you too might be in need of some help making room for that morning meal. Enter our brand new cashew apricot ginger breakfast cookies. They are:
*gluten free (if you use gluten-free oats)
We made ours with one egg, but you could substitute the egg for a small mashed banana or a flax or chia egg and make it vegan.
Cashew Apricot Ginger Breakfast Cookie
Makes 6 servings
Prep time: 35 minutes
Cook time: 18 minutes
1 cup cashew butter
¼ cup maple syrup
1 large egg
1 teaspoon vanilla extract
1 cup rolled oats (use certified gluten-free if you want yours to be gluten free)
¼ cup shredded unsweetened coconut
1/2 teaspoon baking soda
¼ teaspoon salt
3 tablespoons ground flax seed
¼ cup chopped dried apricots
¼ cup chopped crystallized ginger
In a bowl, combine cashew butter, maple syrup, egg, and vanilla extract and mix well using a whisk or fork. In another bowl, combine oats, coconut, baking soda, salt, and flax seed, and mix well. Add the wet ingredients to the dry ingredients and combine thoroughly. Add in dried apricots and ginger, and stir until evenly distributed. Chill dough for 30 minutes; in the meantime, preheat oven to 350 degrees F. Once dough is chilled, place 6 approximately ¼ cup mounds on a baking sheet lined with parchment paper. Flatten mounds into cookie shape and bake for 15-18 minutes, until cookies are cracked on top and lightly browned on bottom. Cool and store in the fridge or freezer so you’ll always have a portable breakfast at the ready (well, at least for the next few days until you eat them all, because they’re soooo good).
Pair with a piece of fruit, a yogurt, or a latte for a balanced breakfast.
What’s your favorite on-the-go breakfast option?