Breakfast Cookies
Updated
Updated
Get your day off to the best start with these Breakfast Cookies! They’re loaded with healthy goodies, and are so delicious and filling. Enjoy one with a cold glass of milk or a cup of coffee.
We recommend making a double batch and freezing some, perfect for grab-and-go mornings!
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Easy Breakfast Cookie Recipe
You guys. Cookies for breakfast. YEEEESSSS. I mean, can you think of any better motivation to get you out of bed in the morning? HA.
Cannot even tell you how many times my kids have eaten breakfast in the car on the way to school. Banana muffins, overnight oats, and these breakfast cookies are life savers. They’re the best for grab-and-go mornings.
These breakfast cookies aren’t ooey or gooey and probably won’t win any beauty contests, but what they lack in looks, they make up for in taste. We all love them!
This recipe only renders 8 cookies. But they’re big and filling – one of them satisfies me up for hours, without me feeling like I need a snack before lunch time. They’re dense, but soft, and loaded with healthy goodies. I often make a double batch and keep some in the freezer.
Ingredients Needed
Here’s what you need to make this breakfast cookie recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Flours – these cookies use a combination of all purpose flour and whole wheat flour.
- Baking soda – a leavening agent that helps make the cookies tender and gives them a little lift.
- Rolled oats – old fashioned rolled oats are rich in fiber, protein, and antioxidants.
- Raisin Bran cereal – Adds fiber and some sweetness.
- Sugars – a combination of granulated and brown sugar for a little sweetness.
- Egg – gives the cookie dough structure.
- Butter and canola oil – both these ingredients add moisture and some richness.
- Carrot baby food – I know it sounds weird, but trust me! It’s just pureed carrots and a great addition to these cookies.
- Vanilla extract – for flavor.
- Seasonings – cinnamon, nutmeg, and salt.
- Chopped pecans – for taste, texture, and a nice nutty flavor.
- Dark chocolate chips – because I couldn’t help myself. You can leave these out, if preferred.
How to Make Breakfast Cookies
Breakfast cookies are made just like most drop cookies. Here’s a summary:
(Scroll below to the printable recipe card for details and measurements.)
- Combine some of the dry ingredients. Whisk together the whole wheat flour, all purpose flour, baking soda, cinnamon, nutmeg, and salt.
- Combine the wet ingredients. Combine butter, oil, brown sugar, and granulated sugar with an electric mixer. Add egg, carrot puree, and vanilla.
- Make the dough. Add the wet mixture to the dry mixture, then add in the oats, Raisin Bran cereal, pecans, and dark chocolate chips until fully incorporated. (Dough will be slightly sticky.)
- Form the cookies. Scoop 3 tablespoons of batter and form into a ball; place on a parchment-lined baking sheet, leaving them 3 inches apart. Spray a little cooking spray on the palm of your hand and flatten the cookies to about 1/4-inch thick.
- Bake. Bake in a preheated 350F oven for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
Proper Storage
- Storing leftovers. The cookies will keep for up 3 days in an airtight container on the counter, or a week in the refrigerator, but will lose their softness.
- To freeze. I always make a double batch to have them on hand. To freeze, wait for the cookies to cool completely, place them back on the baking sheet and then into the freezer for a couple hours. Remove baking sheet from freezer and place frozen cookies into an airtight plastic bag. Store in the freezer for up to 2 months. To thaw, remove cookies from freezer and allow them to sit overnight in the refrigerator or on the counter until they reach room temperature.
More Healthy Breakfast Recipes:
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Breakfast Cookies
Ingredients
- 3/4 cup whole-wheat flour, , spooned and leveled
- 1/2 cup all-purpose flour, , spooned and leveled
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter, , softened to room temp
- 1/4 cup canola oil
- 1/4 cup brown sugar
- 3 tablespoons granulated sugar
- 1 large egg
- 4 ounce jar carrot baby food
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1 cup Raisin Bran cereal
- 1/3 cup pecans, chopped small
- 1/4 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, combine butter, oil, brown sugar, and granulated sugar with an electric mixer. Add egg, carrot puree, and vanilla. Add in the flour mixture, then add in the oats, Raisin Bran cereal, pecans, and dark chocolate chips until fully incorporated. (Dough will be slightly sticky.)
- Scoop 3 tablespoons of batter and form into a ball; place on cookie sheet, leaving them 3 inches apart. Spray a little cooking spray on the palm of your hand and flatten the cookies to about 1/4-inch thick.
- Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Love these! They are called “carrot cake cookies” at our house! That is what my kids think they taste like and so do I:-) So good and a cookie you can feel decent about giving them. I make 12 small/medium size because the younger kiddos can’t finish a whole big one. And there are more to go around. The only change I made was adding some ground flaxseed for some extra nutrients because it always blends in so well in a multigrain recipe like this one. Thanks! So yummy:-)!
I just made these for the first time this morning, yum!!! “Two double thumbs up mom!!!” How could a day go bad when you start it with a cookie :)
We love breakfast cookies! These look super scrumptious! Pinned!
My son baked these for his Boy Scout troop camp out last weekend. He laughed hysterically at the thought of his buddies eating baby food. But they all loved them – just don’t tell them what’s in it. LOL.
319 is not bad at all for breakfast.
I actually think the baby food carrot in there is just brilliant. Seriously.
I’m feeling healthier just reading the recipe and all of these comments. They sound like they’d taste incredible and help me get out the door quickly if it’s a work day. Otherwise, I could lounge around outside with a cookie and an extra large coffee.
Chocolate has anti-oxidants!! so you were spot on in adding those chips. They were medically necessary!
Butting in… I saw an Ellie Krieger version that has 375 per cookie. Amy’s version has 319 per cookie. As for fat/nutrients/carbs, I couldn’t tell ya.
My kids loved these and of course were super excited to hear they were getting cookies for breakfast. I LOVED the portability on the way to school.
I could go for these for my breakfast all week long! Breakfast is the time I crave sweets the most (it’s all about the salt in the p.m. for whatever reason).
Delicious! When I told my kids they could have a cookie for breakfast, they were so excited. LOL. Not a crumb left.
We loved these, including my picky kids!