These Breakfast Cookies are loaded with healthy goodies, are so delicious, and will get your day off to the best start!
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. Wish that was the case with my kids!
Why are mornings such a goat rope during the school year?! They know the routine – get dressed, eat, brush teeth, etc. It’s the same thing every day. And yet every day I’m screaming like a crazy person reminding them 235 times to do it. It’s nothing short of a miracle that somehow we always seem to get to school on time.
Cannot even tell you how many times they’ve eaten breakfast in the car, though. My One-Bowl Banana Muffins, Overnight Oatmeal, and these Breakfast Cookies are life savers. They’re the best grab-and-go morning meals.
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 personality. Always the bridesmaid, never the bride. Lol. We all love them!
This recipe only renders 8 cookies. But they’re big, and filling. One of them fills me up for hours, without me feeling like I need a snack before lunch time. They’re dense, but soft, and loaded with goodies, but not the junk (unless you count the chocolate chips I added in for good measure. I couldn’t help it! The cookie fairies made me do it!) I often make a double batch and keep some in the freezer.
Make a double batch and freeze some for later
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.
Perfect for busy mornings, packed into a lunch box, or an afternoon snack with some coffee!
other healthy breakfast ideas you might like!
How To Make This Breakfast Cookie Recipe
- 3/4 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter, softened
- 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
- Preheat oven to 350 degrees F. Line a large cookie 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.
- 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, 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.