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Breakfast Cookies

Can a cookie really be a good choice for breakfast? It can when your breakfast cookies are packed with whole grains, less sugar, healthy fat, fruit and nuts. For the days when everything else is boring, you can dress up breakfast with this easy wholesome, fun treat. 

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Three stacked breakfast cookies on a table with the top cookie having a bite out of it.

“There’s no time for making breakfast!” I can hear you telling me through your screen.

I get it–I do. So I’m going to throw this out for you: Make a batch or two of these breakfast cookies on the weekend.

It will take less than a half hour and then (if you can keep from eating them all) put them in an air tight container and give these to your kids (and yourself) when you head out.

Their big, soft and full of flavor!

Tips for healthy additions to your cookies

Why butter is better

Grass fed butter (like Kerrygold) is a healthy fat in my playbook. And by butter I don’t mean anything in a tub or any kind of margarine. Butter is an amazing source of vitamins A and D, it supports the immune system and much more. Read more about the truth surrounding butter here. Most other butter imitators are loaded with vegetable oil, and you can read more about why we quit it here.

How to make winning breakfast cookies

Three stacked breakfast cookies on a table with the top cookie having a bite out of it.

Breakfast Cookies

Tired of cereal for breakfast? Make these easy breakfast cookies ahead and keep them on hand for a week and pass them out before you head out the door. 
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 people
Author Rachel Ballard


  • 1/2 cup butter softened
  • 2/3 cup packed brown sugar coconut sugar works too
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 cup whole wheat or all purpose flour gluten free works too
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup rolled oats (not quick or instant oats)
  • 1 cup dried fruit like cranberries, raisins or cherries
  • 1/2 cup walnuts, pecans, or almonds optional


  • Preheat the oven to 350 and grease your cookie sheet. Set aside.
  •  Using a mixer, blend the butter until light and fluffy; add the brown sugar and cream together. Add eggs and vanilla and mix until combined.
  • In a separate bowl, mix the flour, salt, baking powder and soda. Add to the wet ingredients. Stir in oats, fruit and nuts last.
  • Scoop 1/4 cup of the dough into mounds on the cookie sheet and bake 12 to 15 minutes. I pull mine out while they are still a little bit shiny in the center and they set the rest of the way while they cool.


Serving: 1cookieCalories: 257kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 5gCholesterol: 48mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 276IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Breakfast
Cuisine American

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  1. you have provided the # of calories… how about other key nutritional information such as fats, fibre, salt, proteins, etc. per serving (size of serving to be provided as well)..

    1. Bill this recipe is 7 years old and at the time we didn’t even have reliable tools to calculate with. I’ll see if I can give it an update. –Rachel

  2. These look and sound so good Rachel, I am going to make them and send this to my daughter, she is always looking for nutritious recipes for her family. TFS!

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.