Breakfast Cookies are great for busy mornings on the go! They are jam packed with fruit, fibre and nutty deliciousness making them a healthy option that you can feel good about feeding your family!
The next time you’re wondering how to stop your family from skipping the most important meal of the day, bake up a batch of these hearty and healthy breakfast cookies. A couple of these are all they’ll need to stay satisfied and well fed until lunch. They make great after-school snacks too!
Breakfast Cookie Ingredients
Ingredients for healthy oatmeal breakfast cookies include oats, whole wheat flour, raisins and/or dried cranberries, dark chocolate chips, shredded coconut and pumpkin, sunflower and ground flax seeds. Molasses and maple syrup provide just enough, (but not too much) sweetness. Oil and almond milk bind everything together, resulting in dense, chewy and moist breakfast cookies.
What kinds of oats should I use? Be sure to use quick oats instead of regular rolled oats or steel cut oats, which are too hard for use in breakfast cookies and bars recipes. Quick oats are rolled and partially cooked, which softens them and makes them perfect for baking.
As for the other ingredients, you can add, subtract or substitute different seeds, nuts or dried fruit as you see fit. Some we recommend are:
- Seeds: toasted sesame seeds, hemp seeds
- Nuts: chopped walnuts, almond slices
- Dried Fruits: chopped dates, goji berries
- Sweeteners: agave syrup, honey
How to Make Breakfast Cookies
After you assemble your ingredients, all you need to make these or other healthy oatmeal cookies and bars is a coupled of mixing bowls, a wooden spoon and a cookie sheet.
- In a large mixing bowl, combine all the dry ingredients, including dried fruit.
- Mix wet ingredients together and combine with dry.
- Place mounds of dough on a parchment lined cookie sheet and bake until golden brown.
Just three steps and you can feel good about serving these yummy cookies for breakfast!
How to Store Breakfast Cookies
Healthy breakfast cookies are the perfect convenience food to make in advance. They’ll keep well in a cookie jar for up to a week or so without getting stale, and can store in a tight container in the fridge for a couple of weeks.
These cookies also taste great stored in the freezer. They retain their shape and texture even after several months in storage.
- To freeze: just cool after baking and then pop them in a freezer bag or plastic container.
- To thaw: these cookies thaw out easily and are ready to eat in a few minutes after removing. So grab one on your way out the door!
More Grab and Go Breakfast Options
- Overnight Oats – hearty option with so many variations!
- Make Ahead Egg Muffins – great freezer option.
- Ham & Hash Brown Breakfast Wraps – egg-free and delicious.
- Orange Cinnamon Rolls – citrus twist to a sweet treat.
- Banana Breakfast Cookies – dairy free!
- 2 ¼ cups quick cooking oats
- 2 cups whole wheat flour or spelt flour
- 1 cup sunflower seeds
- 1 cup dried cranberries or raisins
- ½ cup pumpkin seeds
- ½ cup shredded coconut unsweetened
- ¼ cup ground flax
- ⅔ cup maple syrup
- 2 teaspoons cinnamon
- 1 ½ cup dark chocolate chips
- ¼ cup molasses
- ¾ cup oil
- 1 cup almond milk
- Preheat oven to 325°F.
- Combine all dry ingredients in a large bowl.
- Add wet ingredients and mix on low until combined.
- Place ⅓ cup scoops on a parchment-lined pan and press to flatten slightly.
- Bake 23-26 minutes or until lightly browned.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)