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.
Breakfast Cookies
Breakfast Cookies are packed full of oats, nuts, coconut, dried cranberries, and cinnamon, for a delicious, flavorful, filling cookie!
Ingredients
- 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)
Instructions
- 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.
Notes
Store in an air tight container.
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Nutrition Information:
Yield:
60Serving Size:
60 cookiesAmount 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
Do you prefer cakes or cookies?
Would you consider eating these breakfast cookies for breakfast, or would they be a snack for you (we eat them as a snack)?
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I did add the turmeric and sunflower seeds and flax seeds in addition to everything else and next time I will add dried apricots but I didn’t have any this time. I also added 1/4 tsp of aluminum free baking powder. I had to mix with my hands! Husband, the cookie guy, said it’s the best batch I ever made. : )
Can you substitute White Whole Wheat flour for regular flour? Would it be equal parts?
I haven’t ever tried substituting whole wheat flour, so I’m not sure how it would turn out. My guess it that it would turn out better if you did a blend of WW and regular flour, but if you try it we would love to hear your results!
I just love these so much and make them all the time, thank you so much!
I’m thinking one could prepare the recipe & freeze part of the dough if you didn’t want to bake them all. I want to bake some today but bake the rest on Tuesday night for my bible study group Wednesday morning
How big is a “small” ice cream scoop?
Any size will work. You are also welcome to use a tablespoon and then roll them, but I just use a small ice cream scoop to make it easier and faster to get them scooped and on the pan. I believe my scoop is about a tablespoon.
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