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.Jump to Recipe
“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
- 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.