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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“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
- Beef up the nutrition factor with a couple of teaspoons of ground flax seed in the dough.
- Use coconut sugar instead of brown sugar. It has a nearly identical flavor profile but isn’t a refined sugar.
- Use all whole wheat flour or blend with white flour half and half.
- Use a gluten free flour blend. I like King Arthur’s gluten free baking blend.
- Add any dried fruits, nuts or seeds your family enjoys. Skip the temptation to add chocolate to these–they are sweet enough.
- Make sure to use whole rolled oats. Not quick cooking or instant ones. These can be purchased in gluten free as well.
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
Beat butter until light and fluffy. 2 to 3 minutes. 
Add brown or coconut sugar and mix until the sugar begins to dissolve; 2 to 3 minutes. 
Beat in eggs and vanilla. 
In a separate bowl blend flour, salt, baking powder and baking soda. 
Add flour mixture to egg mixture and stir until JUST combined. Don’t over mix. 
Add oats, nuts, and fruit and use a spatula or spoon to gently mix in. 
Add 1/4 cup mounds to a cookie sheet. 
Bake 12-15 minutes.
Breakfast Cookies
Ingredients
- 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
Instructions
- 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.
We love these! <3
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)..
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
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!
I added dark chocolate, it was delicious. Thank you !
My kids love these!