Go Back
+ servings
Three stacked breakfast cookies on a table with the top cookie having a bite out of it.
Print

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. 
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 people
Calories 257kcal
Author Rachel Ballard

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.

Nutrition

Serving: 1cookie | Calories: 257kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 180mg | Potassium: 200mg | Fiber: 2g | Sugar: 12g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg