Imen Dridi Start your day right with Martha Stewart Breakfast Cookies, a wholesome blend of quick oats, almond butter, and delightful mix-ins. Packed with flavors of cinnamon, cranberries, and pepitas, these cookies are a nutritious breakfast option. With just 19 minutes of baking, enjoy a batch that yields 12 hearty cookies.
More Martha Stewart Recipe:
- Martha Stewart Madeleine Cookie Recipe
- Martha Stewart Snickerdoodle Recipe
- Martha Stewart’s Banana Nut Bread Recipe
🤎 Why You’ll Love This Breakfast Cookies Recipe:
- Nutrient-Packed: Loaded with wholesome ingredients like quick oats, almond butter, and nutritious seeds.
- Versatile Delights: Ideal for a quick breakfast or a satisfying snack on the go.
- Deliciously Balanced: Perfect combination of cinnamon, cranberries, and pepitas for a flavorful experience.
❓ What Is Martha Stewart’s Breakfast Cookies Recipe?
Martha Stewart Breakfast Cookies are a delightful blend of quick oats, almond butter, maple syrup, and an array of wholesome ingredients. With a touch of cinnamon, dried fruits, and seeds, these cookies offer a balanced and tasty breakfast treat.
🧈 Martha Stewart Breakfast Cookies Recipe Ingredients
- 2 cups (170g) quick oats or old-fashioned whole rolled oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (250g) almond butter, peanut butter, or sunflower seed butter
- 1/4 cup (60ml) pure maple syrup (or honey)
- 1/3 cup (60g) apple butter
- 1/2 cup (115g) mashed banana (about 1 large banana)
- 1/2 cup (75g) dried cranberries
- 1/2 cup (70g) pepitas (pumpkin seeds)
- 1/2 cup (75g) raisins
- optional: 1/4 cup (28g) ground flaxseed
🍪 How To Make Martha Stewart Breakfast Cookies
- Warm the oven up to 325°F (163°C). Put silicone baking mats or parchment paper on two big baking sheets to line them. Put away.
- Toss everything together in the big bowl of a stand mixer (or a hand mixer). Mix the items together until they are all well mixed. It’s thick and heavy.
- Using a 1/4-cup measuring cup, put about 70g of cookie dough into 1/4-cup mounds on the cookie sheet that has been prepped. Spread it out a little with the back of a spoon to make it look like a cookie. (The cookies won’t get too big in the oven.)
- For 16 to 19 minutes, or until the edges start to brown a little, bake it. For 10 minutes, let the cookies cool on the baking sheets. Then, move them to a wire rack to cool fully.
- You can keep extra cookies at room temperature for up to 5 days or in the fridge for up to 10 days if you cover them.
💭 Recipe Tips:
- Preheat for Success: Ensure the oven is fully preheated to 325°F (163°C) for optimal baking results.
- Lining for Easy Cleanup: Use silicone baking mats or parchment paper on baking sheets to prevent sticking and simplify cleanup.
- Mixing Technique: When combining ingredients in a mixer, ensure a thorough mix to evenly distribute flavors and textures.
- Consistency is Key: The cookie dough should be thick and heavy for the ideal texture.
☕ What To Serve With Breakfast Cookies?
Serve Breakfast Cookies with a cup of yogurt, fresh fruit, or a hot drink,Try nut butter, cottage cheese, or pair with eggs for a satisfying breakfast.
🎚 How To Store Leftovers Breakfast Cookies?
- In the fridge: Store Leftovers Breakfast Cookies in an airtight container for 10 days.
- In the freezer: Wrap Leftovers Breakfast Cookies individually in plastic wrap and place them in a sealed freezer bag to store for 2 months.
🥵 How To Reheat Leftovers Breakfast Cookies?
- In the oven: Place Leftovers Breakfast Cookies on a baking sheet and warm in a preheated oven at 325°F for 5 minutes.
- In the microwave: Microwave Leftovers Breakfast Cookies for 20 seconds.
- In the air-fryer: Reheat Leftovers Breakfast Cookies for 3 minutes at 350°F in the basket-fryer.
FAQ’S
How Can I Make The Cookies Less Sweet?
To make the cookies less sweet, you can reduce the amount of maple syrup or honey by a few tablespoons. You can also omit the raisins or use unsweetened dried fruits instead.
How Can I Make The Cookies More Chewy?
To make the cookies more chewy, you can increase the amount of mashed banana or apple butter in the recipe. Adding a bit more almond butter or peanut butter can also enhance the chewiness.
How Do I Prevent Cookies From Sticking To The Baking Sheet?
To prevent the cookies from sticking to the baking sheet, you can use silicone baking mats or parchment paper to line the sheets. Additionally, lightly greasing the sheets with cooking spray can help prevent sticking.
How Do I Know When The Cookies Are Done Baking?
You’ll know the cookies are done baking when the edges start to brown slightly. The tops should be set, and the cookies should be firm to the touch.
More Martha Stewart Recipe:
- Martha Stewart Irish Soda Bread Recipe
- Martha Stewart Flan Recipe
- Martha Stewart German Chocolate Cake Recipe
Martha Stewart Breakfast Cookies Recipe Nutrition Fact
- Calories: 274kcal
- Carbohydrates: 27g
- Protein: 7g
- Fat: 17g
- Saturated Fat: 6g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 4g
- Cholesterol: 1mg
- Sodium: 150mg
- Potassium: 331mg
- Fiber: 4g
- Sugar: 9g
- Calcium: 46mg
- Iron: 1mg
Martha Stewart Breakfast Cookies Recipe
Description
Start your day right with Martha Stewart Breakfast Cookies, a wholesome blend of quick oats, almond butter, and delightful mix-ins. Packed with flavors of cinnamon, cranberries, and pepitas, these cookies are a nutritious breakfast option. With just 19 minutes of baking, enjoy a batch that yields 12 hearty cookies.
Ingredients
Instructions
- Warm the oven up to 325°F (163°C). Put silicone baking mats or parchment paper on two big baking sheets to line them. Put away.
- Toss everything together in the big bowl of a stand mixer (or a hand mixer). Mix the items together until they are all well mixed. It’s thick and heavy.
- Using a 1/4-cup measuring cup, put about 70g of cookie dough into 1/4-cup mounds on the cookie sheet that has been prepped. Spread it out a little with the back of a spoon to make it look like a cookie. (The cookies won’t get too big in the oven.)
- For 16 to 19 minutes, or until the edges start to brown a little, bake it. For 10 minutes, let the cookies cool on the baking sheets. Then, move them to a wire rack to cool fully.
- You can keep extra cookies at room temperature for up to 5 days or in the fridge for up to 10 days if you cover them.
Notes
- Preheat for Success: Ensure the oven is fully preheated to 325°F (163°C) for optimal baking results.
Lining for Easy Cleanup: Use silicone baking mats or parchment paper on baking sheets to prevent sticking and simplify cleanup.
Mixing Technique: When combining ingredients in a mixer, ensure a thorough mix to evenly distribute flavors and textures.
Consistency is Key: The cookie dough should be thick and heavy for the ideal texture.
