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If you're not a molasses fan, maybe just come back next week. The rest of you now officially have a new breakfast item in rotation. These guys could not be easier to throw together, they're sweet and a little sticky without being sugary, and they make nice, big servings that will keep you satisfied until lunch (especially when paired with a glass of plain soy milk). Plus, you get a dose of iron from the generous amount of molasses in these cookies and fiber from the oats. Meanwhile, dried cranberries make the perfect sweet-tart foil to that deep, dark syrup.
You'll get nine large cookies from this recipe, which means you can nibble on one minutes from the oven and still have enough to get you through a full calendar week of breakfasts. They're tender and cakey stored at room temperature. Kept in the freezer, they become chewier, and you don't even have to thaw them before chowing down (though, naturally, you can, if you prefer a warm breakfast). Can you say cool, instant breakfasts all summer long? Yeah, you can.
Molasses, Oat, and Cranberry Breakfast (or Snack) Cookies
yields nine large cookies
1 1/2 cups rolled oats
1/2 cup blanched almond meal
1 TBSP psyllium husk powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp fine sea salt
3/4 cup dried sweetened cranberries
1/2 cup unsweetened applesauce
1/3 cup blackstrap molasses
1/4 cup turbinado
1 tsp vanilla extract
Heat oven to 350. Line a baking sheet with parchment.
In a mixing bowl, combine all dry ingredients (oats through salt) thoroughly with a wooden spoon. Add cranberries and stir again.
In a small bowl, stir together remaining ingredients with a fork. Add wet ingredients to dry. Spoon dough into nine mounds on prepared baking sheet. Use your hands to press them down and clean up the edges.
Bake 15 minutes. Let cool five minutes (do not skip this step) before transferring to a wire rack. Let cool an additional 10-15 minutes to let fully set. Let cool completely before storing in an airtight container at room temperature for a softer, cake-like cookie or in the freezer for a chewier texture. (Cookies can be eaten straight from the freezer.)