Food & Recipes

The Simple Swap Martha Stewart Uses to Make Healthy Breakfast Cookies

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Having cookies for breakfast might not sound like the healthiest way to start the day, but leave it to Martha Stewart to come up with a delicious and nutritious way to do exactly that. The iconic kitchen expert packs her recipe with plenty of yummy and health-boosting ingredients like oats, cinnamon, cashew butter, coconut oil, and raspberries, all the while making them gluten-free and cutting back on carbs with a simple swap.  

Instead of all-purpose flour, she uses a one-to-one mixture of buckwheat flour and millet flour. Let us breakdown the difference for you: According to the USDA, a cup of all-purpose flour has about 96 grams of carbohydrates; half a cup of buckwheat only has 42 and the same amount of millet has 46 — that’s less carbs going into your morning snack. 

Buckwheat and millet also have a lot of other perks, including both being gluten-free. According to Healthline, buckwheat is full of minerals like manganese, copper, magnesium, iron, and phosphorus — all of which can help with things like heart health, metabolism, and antioxidants. They also list it as a healthy choice for people with type 2 diabetes. As for millet, it’s full of minerals, plus B vitamins, potassium, iron, and fiber. A study from 2010 showed benefits including reduced inflammation and improved blood sugar control. Stewart recommends the Bob’s Red Mill brand for both buckwheat flour ($10.45, Amazon) and millet flour ($13.69, Amazon). 

We found the cookie recipe in Stewart’s cookbook, A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry ($11.99, Amazon), which is chalk-full of food prep inspiration. To make the cookies, combine 2 cups of quick-boiling oats, 1/2 cup each of buckwheat flour and millet, 3/4 tsp. each of cinnamon and salt, and 1 tsp. of baking soda. In a saucepan over medium heat, mix 1 cup of cashew butter, 1/2 cup of coconut oil, and 3/4 cup of brown sugar. Stir that into the oat mix, then let cool before stirring in 2 eggs. Fold in 1 cup of raspberries and scoop 2 Tbsp. mounds onto a baking sheet, then bake at 375°F for 15 minutes. This should make 28 scrumptious cookies — and be sure to enjoy the intoxicating aroma while they bake. 

Of course, you can go ahead and chow down on this healthy treat any time of the day, but we think it’s extra fun to spoil yourself — and your kids — with guilt-free, grab-and-go cookies for breakfast! 

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