Wednesday, January 20, 2010


I got this recipe from a favorite blog spot of mine. The recipe is actually called "Giant Breakfast Cookies," but the kids and I thought since they are BReakfast cOOKIES, they should absolutely be called "BROOKIES." So the name stuck. And, frankly, so has the recipe. They are quite wonderful, especially since they are a HEALTHY breakfast food, the recipe makes a lot, they please the palate(s), and they've got such a gosh darn cute name that who could resist? I mean, really? Anyway, they look like a cookie, but they have a texture more like a muffin. They are delicious and fun to make. And they're actually great as snacks or dessert as well! Versatility. Gotta love that

1 cup butter, melted
½ cup + more buttermilk or dairy kefir
2 cups whole wheat flour
2 cups whole rolled oats
¾ cup honey or Sucanat or combination of the two
2 eggs
1 t. salt
1 t. cinnamon
1 t. baking soda
1 t. vanilla
1 cup raisins, chocolate chips, or other yummy add-in

The night before (or better yet, the DAY before**) you plan to make "Brookies," melt the butter and allow it to cool completely. Then in a glass bowl, stir the butter into the flour and oats. Add the buttermilk, plus a little extra to make sure all the grains are coated. Cover and allow to sit on the counter all night. (An oversimplified explanation as to why it's a good idea to soak your grains before cooking: soaking neutralizes the phytic acid in the grains, partially breaks down the complex parts so that they are easier to digest, and releases all the nutrients IN the grains that you would otherwise NOT benefit from. More on this later.) 

The next morning, preheat your oven to 350 degrees and add the remaining ingredients. It will be a very stiff cookie dough, especially if you choose Sucanat as your sweetener. But just keep stirring! It will come together. Then fold in raisins or chocolate chips or whatever else sounds good to ya. Scoop heaping tablespoons of dough onto a cookie sheet.

Bake at 350 degrees for 15-20 minutes if you use honey. 11-15 minutes if you use Sucanat. Allow cookies to cool for a couple of minutes on the cookie sheet before removing them to a wire rack.

Serve on a paper plate (alright, that's not exactly a requirement, nor is it very "green," but hey, nobody's perfect...) with fresh fruit and enjoy with several of your favorite people in the whole wide world.

Brookies work for me. Head over to We Are That Family for more great ideas.

Update: Recently, I ran out of honey, so I just used Sucanat. It worked beautifully. Made for a fluffier "Brookie" actually. AND I was out of vanilla extract. (I know! Can you imagine?!) But for some odd reason I had about a teaspoon of coconut extract left over from who knows what recipe. So I used it! The wonderful smell inspired me to mix in unsweetened coconut flakes...and then dried cranberries. Let me tell you--the result was uh-may-zing!!!

**I've been trying to soak my oats for a full 24 hours because oats have a low level of phytase (the enzyme that helps breaks down phytic acid). This actually makes life even easier for us busy moms! When you're making breakfast, think of what you'll have for tomorrow's breakfast and go ahead and get it soaking! And then maybe you can go to bed on time...maybe.


  1. I'll have to try these again. Yours definitely look different from mine. Mine were flat like Stanley.

  2. Sounds like a yummy breakfast idea :)

  3. I have never heard of breakfast cookies before but I bet they would go over really well at our house! Who wouldn't love cookies for breakfast? Printing out this recipe to try this weekend. Awesome idea--glad you shared it.


Whatcha' think?

Get widget


Blog Widget by LinkWithin
Lilypie Kids birthday Ticker Lilypie Kids birthday Ticker Lilypie Kids birthday Ticker Lilypie Kids birthday Ticker