Breakfast Cookies are packed full of oats, coconut, nuts, dried cranberries, and cinnamon, for a delicious, filling cookie!
I love cookies. Love, love them. So when my sister introduced me to Breakfast Cookies, I was ecstatic. They’re healthier than regular chocolate chip cookies, plus they’re far more filling, so you just one cookie will do.
Dan hates having anything in his oatmeal cookies. That’s something he made very clear the one and only time in our marriage that I made oatmeal raisin cookies. But you know what? Even Dan loved these breakfast cookies! And the kids especially love them, since they get to help make them!
Are Breakfast Cookies really a breakfast food?
While they do have the name breakfast in the title, they also have the word cookie, which might seem confusing. These are cookies that are tasty enough for a snack, but with 2 grams of protein, 1 gram of fiber, and just 17 carbs, they are a decent breakfast choice as well.
You can add more nuts to the recipe, in order to get more protein into them, if you need a breakfast that will stick with you better. My kids typically eat one of these with a small serving of yogurt, and they stay full until lunchtime!
If you want these to be even healthier, leave out the chocolate chips (they’re still great without them!), and use a dried cranberry that doesn’t have any sugar added. They’re more expensive, but you’ll cut quite a few carbs with just straight dried cranberries.
- 2 sticks butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 eggs
- 1 1/2 cups flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 3 cups old fashioned oats
- 1 cup Craisins
- 1 cup raisins
- 1 cup shredded coconut
- 1 cup walnuts, chopped (or other nut of your choice)
- 1 cup chocolate chips (optional)
- Preheat oven to 350 degrees.
- Cream together butter, brown sugar and white sugar.
- Add both extracts and eggs and beat well.
- Add flour, cinnamon and baking soda and mix.
- Stir in oats. Stir in the rest of the ingredients until well mixed.
- Use a small ice cream scoop to make cookie balls, and place on an ungreased cookie sheet.
- Bake for 12-14 minutes.
Store in an air tight container.
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Serving Size:60 cookies
Amount Per Serving:Calories: 122 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 14mg Sodium: 54mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 10g Sugar Alcohols: 0g Protein: 2g
Would you consider eating these breakfast cookies for breakfast, or would they be a snack for you (we eat them as a snack)?
Looking for more delicious cookie recipes? We’ve got a bunch for you to try!
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