Start your morning right with these Breakfast Cookies — a hearty, tasty option packed with wholesome ingredients. Enjoy one with a glass of milk or a cup of coffee for a satisfying, on-the-go breakfast.
Make a double batch and freeze extras for busy mornings.
Easy Breakfast Cookie Recipe
Cookies for breakfast — yes please. These breakfast cookies are simple to make and ideal for busy families. They travel well, which makes them perfect for school mornings or quick breakfasts in the car.
They aren’t fancy, but they are dense, soft, and filled with nutritious ingredients that keep you full for hours. One large cookie is very filling; because of their size and texture I often double the recipe and freeze extras.
Ingredients Needed
These cookies combine whole grains, oats, and mix-ins for flavor and texture. (See the recipe card below for exact measurements.)
- Flours – a mix of whole wheat and all-purpose flour for structure and a bit more fiber.
- Baking soda – provides a light lift for tender cookies.
- Rolled oats – old-fashioned oats add fiber and a hearty texture.
- Raisin Bran cereal – adds sweetness and extra fiber.
- Sugars – a combination of brown and granulated sugar for balanced sweetness and moisture.
- Egg – binds the dough.
- Butter and canola oil – give moisture, richness, and soft texture.
- Carrot baby food – pureed carrot adds subtle flavor, moisture, and a boost of vitamin A.
- Vanilla extract – enhances flavor.
- Seasonings – cinnamon, nutmeg, and a pinch of salt.
- Chopped pecans – for crunch and nutty flavor.
- Dark chocolate chips – optional, for a touch of indulgence.
How to Make Breakfast Cookies
These are drop cookies, easy to mix and bake. Summary of steps (full measurements are in the recipe card):
- Mix dry ingredients. Whisk together whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients. Beat butter, canola oil, brown sugar, and granulated sugar until combined. Add the egg, carrot puree, and vanilla.
- Combine and add mix-ins. Add the dry ingredients to the wet, then fold in rolled oats, Raisin Bran cereal, chopped pecans, and chocolate chips. The dough will be slightly sticky.
- Form cookies. Scoop about 3 tablespoons of dough and roll into balls. Place on a parchment-lined baking sheet about 3 inches apart. Lightly oil your palm and gently press each ball to about 1/4-inch thickness.
- Bake. Bake in a 350°F oven for about 12 minutes, until fragrant but still soft. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Proper Storage
- Room temperature. Store cooled cookies in an airtight container for up to 3 days. They will remain soft for best texture.
- Refrigeration. Cookies can be refrigerated for up to a week but may firm up.
- Freezing. Freeze extras to keep on hand: cool cookies completely, freeze them on a baking sheet for a couple of hours, then transfer to an airtight bag or container. Freeze up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
More Healthy Breakfast Recipes:
- Banana Oatmeal Pancakes
- Carrot Cake Oatmeal
- Morning Glory Muffins
- Baked Oatmeal
- Breakfast Egg Muffins
I hope you enjoy this simple, nutritious breakfast cookie recipe. If you try it, please leave a rating in the recipe card below.
Breakfast Cookies
Pin
Ingredients
- 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
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat butter, oil, brown sugar, and granulated sugar until combined. Add egg, carrot puree, and vanilla. Stir in the flour mixture, then fold in oats, Raisin Bran, pecans, and chocolate chips until just combined. Dough will be slightly sticky.
- Scoop 3 tablespoons of batter and shape into balls. Place them 3 inches apart on the prepared baking sheet. Lightly spray the palm of your hand and gently flatten each ball to about 1/4-inch thick.
- Bake for 12 minutes, until fragrant but still soft. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Nutrition
Carbohydrates: 40 g |
Protein: 5 g |
Fat: 16 g
Nutrition facts are estimates and will vary based on ingredients and portion sizes.