Okay, confession time. My favorite thing to do in the morning is pour myself a cup of coffee and eat a soft, chewy cookie. A not so healthy habit that I learned from my Grandmother, who made fabulous, soft molasses cookies, that are so good with coffee.
Since I am not willing to give up the ritual of eating a cookie with my coffee, I decided I needed to adapt the cookie to make it healthy. To do this I knew the cookie would need to be soft, chewy and delicious. Hence, the Kitchen Sink Breakfast Cookie was born.
In adapting this recipe, my main concern was making sure the cookie would be moist. My experience with purchased breakfast cookies were they were always too dry. I did some research and found a few ingredients that help keep the cookie from drying out. The use of a mashed banana, agave syrup and applesauce really make a difference. My goal was also to add lots of chewy bits (the raisins and dried cranberries and dried cherries) and some crunch (the pumpkin seeds and sunflower seeds) to the base. With no flour and no sugar, this Kitchen Sink Breakfast Cookie is a perfect way to start your morning without the guilt!
I keep the cookies in a sealed container with waxed paper.
The great thing about this recipe is you can adapt it and use what nuts, seeds and dried fruit you have on hand in your pantry. You can trade out the applesauce for apple butter or even pumpkin butter for fall! Your kids will love it, and it is such a time-saver when you need to get out the door in the morning for work. I can eat one cookie and it will last for several hours, even on a busy gardening morning. Ahhh, my morning ritual lives on.