Back when I was a kid, there was only one holiday tradition more important than baking Christmas cookies: Sneaking Christmas cookies for breakfast.
A few days before Christmas, my sister and I would spend hours baking and decorating cookies. Of course, our mother forbid us from touching them before Christmas Eve. But there was only so much she could do. We had all sorts of methods in place to sneak those cookies day and night.
These days, the only person I have to sneak cookies from is myself. Unfortunately, I turned out to be a tougher warden of my own eating habits than I planned. I may still have a massive sweet tooth, but even I can’t usually justify cookies for breakfast.
Thanks to Starbucks, I can still get my Christmas cookies for breakfast fix with a gingerbread latte. However, if that’s still not doing the trick for you, I have good news.
This Gingerbread Breakfast Cookie recipe makes cookies for breakfast the rule, not the exception. Packed with protein, these cookies are a perfect, guilt-free breakfast. But that doesn’t mean they’re not delicious enough for dessert, too.
These cookies aren’t the frosted gingerbread men you may remember from sweets of Christmas past. Which is good, because honestly I kind of don’t think anyone actually likes those hard cut-out cookies. Basically, gingerbread men are no different from gingerbread houses. Probably best for decoration.
Instead, these gingerbread cookies are gingerbread the way it’s supposed to be: soft and flavorful. With ginger, nutmeg, cinnamon, cloves, and molasses, this cookies are rich with classic holiday flavors. And those holiday flavors also happen to smell amazing in the oven. No holiday scented candles this year? No problem. Just whip up a batch of gingerbread.
Meanwhile, this gingerbread breakfast cookie recipe earns its mom approved breakfast status with protein and clean ingredients. Made with almond butter and whole wheat flour, these cookies stay light with clean substitutes for traditional baking ingredients.
This recipe also incorporates some classic breakfast ingredients: bananas, oats and maple syrup. But these ingredients aren’t just there to complete the theme. They also happen to pack in lots of extra protein, vitamins, and nutrients while cutting out sugar. Bananas and oats will also help these cookies achieve a perfect texture, while pure maple syrup sweetens and flavors naturally. Moist and delicious, you’ll never know these breakfast cookies are any different from your favorite guilty pleasure holiday dessert.
Enjoy these cookies for breakfast all December long, or whip up a batch and serve for a healthy option at your holiday dessert bar. Either way, you won’t have to sneak these cookies from anyone, not even yourself.
For more clean ways to enjoy this iconic Christmas flavor, check out some of these other clean gingerbread recipes:
- Gingerbread Brownies
- Gingerbread Cookies
- And, if you’re looking for another excuse to enjoy gingerbread for breakfast, check out these delicious Gingerbread Pancakes.
Meanwhile, if this Gingerbread Breakfast Cookie recipe has opened up a whole new world for you, you’ll definitely want to try these Blueberry Breakfast Cookies. Cookies for breakfast are a Christmas miracle you can enjoy all year long.
Yields: 1 dozen | Serving Size: 2 cookies | Calories: 272 | Total Fat: 14g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 77mg | Carbohydrates: 32g | Fiber: 5g | Sugar: 12g | Protein: 9g | SmartPoints: 9
- 1/2 cup almond butter
- 2 tablespoon pure maple syrup
- 2 tablespoons molasses
- 1 banana, mashed
- 1 egg
- 1/2 cup oats
- 1/4 cup cooked quinoa
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the almond butter, syrup, molasses and banana, Mix well. Stir in the egg.
- Add the remaining ingredients to the wet ingredients. Mix just until combined.
- Drop by the spoonful on the prepared baking dish. About 2 tablespoons per drop and repeat until no dough remains. Bake 10 to 15 minutes. Remove and let cool for 5 minutes before removing from the pan. Enjoy!