breakfast cookie header jenn post-image
Emily Wyckoff

Breakfast Cookies – A Perfect, Portable, Healthy Start

My son has never been much of a breakfast person, and it is often a struggle to get him to eat much of anything in the morning. I have had some luck with typical breakfast fare like smoothies, frozen waffles, and bagels, but usually a few sips or bites and off he goes to start his day.

My daughter, meanwhile, could enter a competitive eating contest in the breakfast category. She recently set a personal record when she downed seven pancakes in one sitting.

I get a stomach ache just thinking about it.

I recently hit success for my breakfast-averse son, however, with these breakfast cookies. Cookies for breakfast? Yes, please!

I am not talking about a handful of Oreos in the car, but a homemade, healthy, soft cookie packed full of good-for-you ingredients like oats, applesauce, whole grain cereal, and cinnamon. I did sneak some chocolate chips in there, but not many.

These cookies are more like muffin tops than anything else. They are relatively low in sugar – do not bite into one expecting a chocolate chip cookie. It’s breakfast, after all!

They freeze well, and one or two paired with a piece of fruit or a hard boiled egg make a perfect, portable breakfast or snack.

Here’s how to make them:

breakfast cookies ingredeints in bowl

Whisk together the dry ingredients in a small bowl. Mix the wet ingredients with an electric mixer, add the flour mixture, and combine. Next, fold in your “mix-ins” – oats, cereal, dried cranberries and chocolate chips.

This is a versatile recipe – feel free to replace the cranberries with the dried fruit of your choice. Raisins, cherries, or chopped apricots would all work well. Not a chocolate lover? Chopped, toasted walnuts or pecans would be delicious too.

breakfast cookies mixed in bowl

This recipe makes 12 generously sized cookies. I think the easiest way to make sure you get 12 same-size cookies is to score the dough into rough fourths in the bowl.

Wet your hands so the dough doesn’t stick to them, and form three equal balls of dough from each fourth. Place the balls about two inches apart on a cookie sheet lined with parchment paper.

breakfast cookies on pan balls

The cookies do not spread as they bake, so with wet hands, flatten each ball slightly with your palms.

breakfast cookies flattened

Bake at 350 degrees F for about 14 minutes until cookies are just baked – they will look soft. Let them cool on the cookie sheet for 10 minutes, then remove to a rack to cool completely.

breakfast cookies on cooling rack

After the cookies are completely cooled, I transferred them directly into a zip lock bag and popped them in the freezer.

When you’re ready to eat them, thaw the cookies at room temperature or in the microwave for about 20 seconds. You can also store cookies for up to three days at room temperature, tightly wrapped.

 

Breakfast Cookies

Makes 12 cookies

Ingredients

3/4 cup whole wheat flour

1/2 cup all-purpose flour

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. kosher salt

2 tbsp. butter, softened

1/4 cup brown sugar

3 tbsp. sugar

1 egg

1/2 cup applesauce

1 tsp. vanilla

1/2 cup oats

1/2 cup cereal flakes (Note: I used Special K brand, but bran flakes would be good as well)

1/3 cup dried cranberries

1/3 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.

2. Whisk together the flours, baking soda, cinnamon, and salt in a medium-sized bowl.

3. Combine the butter and sugars in a bowl and beat with an electric mixer until well combined. Scrape down the sides of the bowl as needed. Add egg, applesauce, and vanilla, and beat until well combined. Add flour mixture and beat until well combined. With a rubber spatula, fold in the oats, cereal flakes, cranberries, and chocolate chips until just combined. The dough will be sticky.

4. Score the dough into four equal portions and, using wet hands, form three dough balls from each fourth, for a total of 12 cookies.

5. Place dough balls evenly spaced on the prepared cookie sheet. Using wet hands, slightly flatten each dough ball, as cookies will not spread as they bake.

6. Bake for approximately 14 minutes or until cookies are light brown and soft.

7. Let them rest on the cookie sheet for 10 minutes, and then transfer to cooling rack to cool completely.

The cookies freeze well. To enjoy, thaw at room temperature or thaw individually in the microwave for approximately 20 seconds.

 

Wanna keep baking?
- Grownup Candy Bars: Chocolate Caramel Shortbread Bites
- Jumbo Cinnamon Sugar Chocolate Chip Muffins
- Over-the-Top Homemade Chocolate Pizza


20 Responses to “Breakfast Cookies – A Perfect, Portable, Healthy Start”

  1. Ashley says:

    Thanks for posting this! I’m planning on making this for my daughter’s second birthday party, but I have a severe allergy to apples and other similar fruits. Is there anything you would recommend to replace the applesauce?

    • Jenn Giacoppo says:

      Hi Ashley! I checked in with Emily, and she said: “Try Pureed pears, mashed banana, or pumpkin purée. Have fun at the party!”

  2. Jess says:

    I just made these for my husband and me and they are DELICIOUS! They are not sweet but they are very soft/fluffy inside. We have bought the Quaker Breakfast Cookies for a while but they are very expensive and these are better. I used pecans instead of chocolate chips- yum! I got exactly the amount the recipe said I would. I had to buy quite a few ingredients for this but now that I have them I can make another batch or 2 easily. I highly recommend this recipe.

  3. Sandy says:

    what is the calorie and fat count for each cookie please

    • Sarah says:

      Approximately 137 calories per cookie, 4 grams of fat, 20 mg cholesterol, 173 mg sodium, 22.7 g carbs, 9.6 g sugar, 2.7 g protein. Hope this helps!

  4. Jackie Higgins says:

    These sound amazing are you able to provide the calories, per serving? Thank you for the recipe, can’t wait to try them!!

  5. Barb Kintop says:

    To make them a little more nutritious, add 1/4 to 1/2 cup of protein powder, vanilla or pumpkin spice would be my choices.

  6. Lucille Richmond says:

    Sounds GREAT! Shall have to try this one.

  7. Linda says:

    Do you know the carbs for these? Is a serving one? Two?

  8. Kristie Colina says:

    Please tell me approximately how much sodium per cookie? My husband leaves for work at 4:30 am and with these cookies I wouldn’t have to get up to fix him a breakfast. However, he is on a low sodium diet so I need this information.

  9. maria weller says:

    adding nutritional data might be something you want to include in the future-more and more people are learning to pay attn to this. Thanks.

  10. Robin says:

    Has anyone figured the calories, carbs, fat and protein for this receipt?

  11. Ooh my, these really sound good and so yummy! I’m always looking for great recipes. And cookie and bars recipes that I would like to have with my morning Cappuncchino or chai teas! Thanks, for posting this recipe, cos I’ll definitely will make a few very soon!

  12. Geetha says:

    Hello
    The recipe calls for 3/4 cup whole wheat flour & 1/2 cup all-purpose flour

    Can I use 1 1/4 cup of whole wheat flour instead?

    • AnnaM says:

      I would like to know this as well. Also, could I use reduced salt butter or unsalted butter to bring down the sodium? Or am I supposed to use unsalted butter.
      Thanks :)

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