Back to School – On-the-Go Breakfast Cookies

Back to School – On-the-Go Breakfast Cookies

It’s Back to School season! That means hectic mornings for parents and kids as we all adjust to the new schedule. Thankfully, Sarah W. is here with the perfect on-the-go breakfast cookies. That’s right – BREAKFAST COOKIES! We’re not much for morning eating in my house, but I bet I could convince my kid to eat a cookie before school! I love that these are easily and endlessly customizable – add nuts, seeds, dried fruit, whatever!  So, Sarah, tell us how to make these back to school morning miracles!

Ah, September. Even though I don’t have children of my own, it’s hard to miss the displays in every retail outlet right now. New backpacks, new clothing, new shoes, and new time management schedules. After a summer with a more relaxed schedule, families with kids heading back to school must start to feel the pinch of getting everyone ready and out the door on time. Leisurely breakfasts are a thing of the past when the kids are headed back to school!

I think my favorite part of going back to school as a kid was getting new notebooks. I always preferred three-subject spiral-bounds with college-ruled pages that I could cram a million notes in. Something about fresh white pages, and knowing that I’d get to fill them with my own words was addicting about starting up the school year. At the end of the year, I always made cases to keep my old notebooks for a while – I didn’t really care about keeping old handouts or book covers, but my notebooks filled with my words, representing my thoughts and work… that was something special to see on the bookshelf in my room.

My least favorite thing about going back to school was definitely waking up early. I am a habitual night owl and would rather stay up late at night reading and making popcorn and watching movies than go to bed early in order to rise and shine or greet the new day, or whatever it is that holds appeal for you morning people. Eating early in the morning usually upset my stomach, so I’d end up skipping breakfast until my mom started forcing breakfast shakes and granola bars on me to eat en route to school.

With such a time crunch in the mornings, having something prepared ahead of time that can be eaten on the go in the car or on the bus can make all the difference in getting places on time. Managing the back to school rush by prepping breakfast for the whole week ahead of time can make a big difference.

That’s where these On-the-Go Breakfast Cookies come in – the perfect solution to you back to school chaos!

I like something sweet in the morning, and these cookies do the trick. Subbing applesauce for eggs, and using chickpeas as the base may sound like a weird hummus, but these taste like no-bake cookies. Adding chocolate chips makes them extra special. These do have a tendency to fall apart, so be extra careful when transferring them to your cooling rack. Any crumbles can be saved to sprinkle on yogurt, too, if that’s more your speed in the morning.

The hardest part of this recipe is getting the consistency right. First, you need to grind your chickpeas in a food processor. I’ve done this without a food processor, and it’s much harder since chickpeas have a translucent husk or outer layer that needs to be totally pulverized in order to give you a smooth consistency. Stand mixers and hand mixers just won’t do it. Be careful to pulse your food processor, as opposed to holding down the button for long spurts of time – I burned out a Ninja motor doing this, and now am more careful with my little red Cuisinart. I ended up using 4 cups of oats to make the batter hold together – you really just want a dough that will hold its shape on the cookie sheet. Oh, and applesauce! If you buy those little individual-sized containers, fear not on measuring – they’re each half a cup!

I modified this recipe from a great blog, Chocolate Covered Katie, by adding enough oats to beat this batter into submission, allowing it to be formed into balls to bake.


  • 2 cans chickpeas/garbanzo beans
  • 3 T oil
  • 1 ½ cup brown sugar
  • ¼ cup unsweetened applesauce
  • 2 tsp vanilla extract
  • ½ tsp baking soda
  • 2tsp baking powder
  • ½ tsp salt
  • About 4 cups oats
  • 1 cup chocolate chips (hahaha, I used almost a whole bag – add these to taste)

-Preheat oven to 350°F.

-Rinse chickpeas thoroughly. Blend in the food processor until you have a hummus-like consistency. I found it helpful to add the oil and some of the applesauce to make this easier, and to switch back and forth between the Chop and Grind settings on my machine if things got stuck.

-Put your hummus in a large mixing bowl and add everything but the oats and chocolate chips. Mix well. You should have a sort of runny batter.

Back to School

-Add your oats about a cup at a time until your dough will form a ball.

-Add your chocolate chips. Then add a few more.

-Drop by rounded tablespoon (I use a melon baller) onto a greased cookie sheet or a sheet lined with a silicone baking mat. Use the back of your spoon to flatten slightly. Bake for 20 minutes.

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-As each batch of cookies comes out of the oven, very carefully transfer to a wire cooling rack. These will be ready to be handled when the next batch is out (about 20 minutes cooling time). Don’t try to move them before they’ve cooled (unless you want extra crumbles for yogurt). Store in an airtight container.

Back to School

These are great with a glass of milk, and since chickpeas have a decent amount of protein (7g per ½ cup), these make a great morning boost to get a jump start on your day – both for you and your back-to-schoolers. My husband has been sneaking them after dinner for a treat, too.

What’s the best part of going back to school? What shortcuts in your morning routine help get you out the door on time?

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