Zoë François’s latest book, Zoë Bakes Cookies, seems to have come just at the right moment…
As the days grow shorter and the air turns crisper, it’s hard to bid farewell to summer, yet my enthusiasm builds for firing up the oven and filling my home with wonderful bakes and braises. And for this journey, I want the Minnesota-based pastry chef and educator, Zoë François, by my side in the kitchen.
Zoë Bakes Cookies retains the same warmth and personal touch as her previous volume, Zoë Bakes Cakes, recounting her cookie love story from Brooklyn (where she would visit Jewish bakeries on the Brighton Beach boardwalk with her two beloved aunts), through her sweet-loving Bubbe and Granny Neal, to the Vermont “carob-laden” commune where she longed for the forbidden Oreos in her friends’ lunches, and the cookie cart she began in Vermont during the 1980s. The book pays homage to nostalgia, and each recipe provides comfort while simultaneously showcasing — because it’s Zoë — its finest form. Think: Black and White Cookies, Zoë’s Perfect Chocolate Chip Cookies, Cocoa Nutella Brownies, and these Morning Cookies, which Zoë notes have “all the flavor of muesli breakfast cereal” and are “ideal for stashing in a backpack on your way to soccer practice.” These are the first ones I’m trying.
Morning Cookies
From Zoë Bakes Cookies, by Zoë François
Vegan, Dairy-Free
2 cups/200g rolled oats
1/2 cup/70g whole-wheat flour
1/3 cup/40g loosely packed unsweetened shredded coconut
1/2 teaspoon baking soda
1 pinch kosher salt
1/2 cup/90g carob or bittersweet chocolate chips (mini is recommended)
1/2 cup/60g chopped walnuts, pecans, or cashews, lightly toasted
1/4 cup/35g pepitas (shelled pumpkin seeds), toasted lightly
1/4 cup/35g raisins or craisins
2 tablespoons currants
3/4 cup/180g mashed ripe banana (1 large)
2 teaspoons pure vanilla extract
1/3 cup/126g honey (or pure maple syrup for a vegan variant)
2/3 cup/150g coconut oil, melted
Heat your oven to 375°F/190°C. Prepare a baking sheet with parchment paper.
In a medium bowl, whisk together the oats, whole-wheat flour, coconut, baking soda, and salt. Using a sturdy rubber spatula, incorporate the carob, nuts, pepitas, dried fruit, banana, vanilla, honey, and coconut oil until everything is well mixed. Let sit for 15 minutes. Prepare two baking sheets with parchment.
Using a 3-tablespoon portion scoop, drop about 7 cookies of the dough onto each lined baking sheet, allowing enough space for them to spread, and gently flatten them into thick disks. You can adjust the size of the cookies, but this will impact the baking duration.
Bake, one sheet at a time, in the center of the oven for about 12 to 14 minutes, until the bottoms are golden brown.
Let the cookies cool on the baking sheet until they can hold together, then transfer them to a cooling rack.
P.S. Zucchini muffins for hectic back-to-school breakfasts and five ways to repurpose a rotisserie chicken for dinner.
(Recipe text copyright © 2024 by Zoë François. Photographs copyright © 2024 by Zoë François. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.)
# Simple Morning Cookie Recipes for Busy Breakfasts
In the fast pace of contemporary life, mornings can frequently feel like a sprint. In the midst of preparing for work, getting children ready for school, and carving out a moment of peace, breakfast can sometimes get overlooked. But what if you could enjoy a wholesome, delightful breakfast on the go? Introducing morning cookies—a charming, portable solution that merges the ease of a grab-and-go snack with the fulfillment of a substantial breakfast. Drawing inspiration from the lifestyle blog Cup of Jo, here are some straightforward morning cookie recipes that will revolutionize your mornings.
## Why Morning Cookies?
Morning cookies stand apart from ordinary sweet snacks. They are crafted with nutritious ingredients that deliver the energy and nutrients necessary to fuel your day. Rich in fiber, protein, and healthy fats, these cookies are intended to keep you satisfied and alert throughout the morning. Plus, they’re highly versatile, enabling you to tailor them to your dietary choices and flavor preferences.
## Recipe 1: Oatmeal Banana Breakfast Cookies
### Ingredients:
– 2 ripe bananas, mashed
– 1 ½ cups rolled oats
– ½ cup almond butter (or any nut butter of your choice)
– ¼ cup honey or maple syrup
– 1 teaspoon vanilla extract
– ½ teaspoon cinnamon
– ¼ cup chopped nuts (optional)
– ¼ cup dark chocolate chips (optional)
### Instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed bananas with almond butter, honey, and vanilla extract until blended.
3. Add in the oats, cinnamon, nuts, and chocolate chips, stirring until evenly combined.
4. Scoop tablespoon-sized portions onto the prepared baking sheet and flatten slightly with a spoon.
5. Bake for 12-15 minutes or until the edges turn golden brown.
6. Let cool before storing in an airtight container.
## Recipe 2: Peanut Butter and Jelly Breakfast Cookies
### Ingredients:
– 1 cup creamy peanut butter
– ½ cup honey or agave syrup
– 1 teaspoon vanilla extract
– 1 ¼ cups rolled oats
– ½ cup whole wheat flour
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup dried cranberries or raisins
### Instructions:
1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
2. In a large bowl, blend the peanut butter, honey, and vanilla extract until smooth.
3. Mix in the oats, flour, baking soda, and salt until a dough consistent forms.
4. Stir in the dried cranberries or raisins.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes or until golden.
7. Cool before indulging.
## Recipe 3: Apple Cinnamon Breakfast Cookies
### Ingredients:
– 1 cup unsweetened applesauce
– 1 ½ cups rolled oats
– ½ cup almond flour
– 1 teaspoon cinnamon
– ½ teaspoon nutmeg
– ½ cup chopped walnuts or pecans
– ¼ cup dried apple pieces
### Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the applesauce, oats, almond flour, cinnamon, and nutmeg.
3. Fold in the chopped nuts and dried apple pieces.
4. Scoop spoonfuls of the mixture onto the baking sheet, flattening slightly.
5. Bake for 15-18 minutes or until the edges are set.
6. Cool before storing or serving.
## Tips for Perfect Morning Cookies
– **Batch Baking**: Prepare a large batch over the weekend for easy weekdays.
– **Storage**: Keep cookies in an airtight container at room temperature for up to five days, or freeze them for extended preservation.
– **Customization**: Feel free to modify ingredients according to your tastes or dietary restrictions. For instance, use gluten-free oats or incorporate seeds like chia or flax for an extra health boost.
Morning cookies can transform those hectic mornings when you need a quick and satisfying breakfast. With these simple recipes, you can relish a healthy start to your day without sacrificing time or flavor. So, grab a cookie (or two), pair it with your favorite coffee, and enjoy the ease of a breakfast that seamlessly fits into your on-the-go routine.
