These gingerbread breakfast cookies really hit the spot when craving something a little sweet and really satisfying in the morning. I used a recipe on Simply Quinoa for inspiration and modified it as I do with most recipes. They’re made with oats, molasses, and classic gingerbread spices which make the kitchen smell amazing. To make the frosting, I used Siggi’s skyr plain yogurt and a little bit of cream cheese and organic powdered sugar. Normally, I wouldn’t even make something with powdered sugar for breakfast but it’s the holidays so baking knows no limits!
(Apologies there are no pictures to accompany the recipe but I really didn’t know they’d turn out this well!)
Recipe for Gingerbread Breakfast Cookies
- 1 egg
- 2 Tbs pure maple syrup
- 2 Tbs molasses
- 1 1/2 banana, mashed
- 1 Tbs coconut oil, melted
- 1/2 cup rolled oats
- 3/4 cup quick oats
- 1 tsp baking powder
- 2 tsp ground ginger
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp salt
- 1/3 cup Siggi’s skyr yogurt
- 1/4 cup cream cheese
- 2 heaping Tbs powdered sugar
- 1/8 cup fresh chopped cranberries
- Preheat oven to 350ºF.
- In a large mixing bowl, whisk together egg, maple syrup, molasses, mashed banana, and melted coconut oil.
- Add both types of oats, baking powder, spices, and salt. Mix to combine.
- Prepare a baking sheet with parchment paper and place dough. Allocate about 2 heaping Tbs of dough for each cookie.
- Bake for about 18 minutes and allow cookies to cool for 5 minutes before frosting.
- For the frosting, whisk together about 1/3 cup of skyr yogurt and 1/4 cup cream cheese. Whisk in a heaping 2 Tbs of powdered sugar.
- Frost the cookies and sprinkle each with about a teaspoon of fresh chopped cranberries. Enjoy!
Note: The dough should be runny, but not to the point where the cookies will not hold shape when placed on the baking sheet. If the dough is too runny, add about 1 Tbs of instant oats at a time until the dough is the right consistency to remain dollops when prepared on the sheet.