Start your day with a smile and Breakfast Cookies, packed with wholesome ingredients like oats, nuts, and carrots for a delicious, filling morning treat. These Healthy Breakfast Cookies are perfect for busy mornings, offering a grab-and-go option that’s both nutritious and tasty. Ready in just 30 minutes, Breakfast Cookies are a family-friendly favorite you’ll want to double-batch and freeze. Let’s bake these delightful cookies!
Ingredients for Breakfast Cookies
Here’s what you’ll need for Breakfast Cookies (makes ~8 large cookies, serves 8):
For the Cookies:
- ½ cup (60g) all-purpose flour
- ½ cup (60g) whole wheat flour
- ½ tsp (3g) baking soda
- 1 tsp (2g) ground cinnamon
- ¼ tsp (1g) ground nutmeg
- ¼ tsp (1g) salt
- 1 cup (90g) old-fashioned rolled oats
- ½ cup (30g) Raisin Bran cereal
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) brown sugar
- ¼ cup (60g) unsalted butter, softened
- 2 tbsp (30ml) canola oil
- 1 large egg
- ¼ cup (60g) carrot baby food (pureed carrots)
- 1 tsp (5ml) vanilla extract
- ¼ cup (30g) chopped pecans
- ¼ cup (45g) dark chocolate chips (optional)
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Wire rack
Ingredient Tips
- Flours: All-purpose and whole wheat flour add structure and nutrition to Healthy Breakfast Cookies.
- Raisin Bran: Boosts fiber and sweetness; swap with bran flakes or granola if needed.
- Carrot Baby Food: Adds moisture and nutrients; use homemade carrot puree as a substitute.
- Pecans: Provide crunch; walnuts or almonds work well too.
- Chocolate Chips: Optional for a touch of sweetness; omit for lower sugar.
Directions for Breakfast Cookies
Let’s whip up these wholesome Healthy Breakfast Cookies!
Preheat the Oven
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients
- In a bowl, I whisk together ½ cup all-purpose flour, ½ cup whole wheat flour, ½ tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt to create a flavorful base for Breakfast Cookies.
Combine Wet Ingredients
- In another bowl, I use an electric mixer to blend ¼ cup softened butter, 2 tbsp canola oil, ¼ cup granulated sugar, and ¼ cup brown sugar until smooth. I add 1 egg, ¼ cup carrot baby food, and 1 tsp vanilla extract, mixing until combined.
Form the Dough
- I add the wet mixture to the dry ingredients, then stir in 1 cup rolled oats, ½ cup Raisin Bran cereal, ¼ cup chopped pecans, and ¼ cup dark chocolate chips (if using) until the dough is slightly sticky but well-mixed.
Shape and Bake
- I scoop 3 tbsp of dough per cookie, roll into balls, and place them 3 inches apart on the baking sheet. I lightly spray my palm with cooking spray and flatten each ball to ¼-inch thick. I bake for 12 minutes until fragrant but soft, then cool slightly on the sheet before transferring to a wire rack.
Serve
- I enjoy the cookies warm or at room temperature with a glass of milk or coffee, savoring their hearty texture.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 8 (~1 cookie each, ~50g per serving)
- Calories: ~220 kcal per serving
- Macros per Serving: 30g carbs, 5g protein, 10g fat, 3g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Breakfast Cookies
Try these twists on Healthy Breakfast Cookies:
- Fruity Boost: Swap chocolate chips for ¼ cup dried cranberries or raisins for extra sweetness.
- Nut-Free: Omit pecans and add ¼ cup sunflower seeds, inspired by Food and Tips’ Vegan Breakfast Cookies.
- Gluten-Free: Use gluten-free all-purpose flour and certified gluten-free oats.
- Pumpkin Spice: Replace carrot puree with pumpkin puree and add ½ tsp pumpkin pie spice for a fall twist.
- Vegan Option: Use plant-based butter, flax egg (1 tbsp flaxseed + 3 tbsp water), and vegan chocolate chips.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a morning treat.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a balanced breakfast.
- Enjoy with Food and Tips’ Coconut Cooler for a refreshing start.
Storage
I store Breakfast Cookies in an airtight container on the counter for up to 3 days or in the refrigerator for up to 1 week, noting they may soften over time. For freezing, I cool the cookies completely, freeze them on a baking sheet for 2 hours, then transfer to a freezer bag for up to 2 months. I thaw overnight in the refrigerator or at room temperature before enjoying.
Serving Tips
- Presentation: Stack cookies on a plate with a sprinkle of oats for a rustic look.
- Garnish: Dust with a pinch of cinnamon for extra warmth.
- Pairing: Serve with milk, coffee, or Food and Tips’ Grilled Lemon Herb Chicken for a heartier breakfast.
- Portion Size: 1 cookie for a quick breakfast; 2 for a filling meal.
- Occasions: Ideal for busy mornings, school snacks, or brunch spreads with Breakfast Cookies.
FAQs About Breakfast Cookies
Here are answers to common questions about making Breakfast Cookies:
Can I make these cookies gluten-free?
Yes, use gluten-free all-purpose flour and certified gluten-free oats for a gluten-free version.
What can I use instead of carrot baby food?
Homemade carrot puree or pumpkin puree works well for similar moisture and nutrition.
How do I keep the cookies from spreading too much?
Flatten to ¼-inch thick and chill the dough for 15 minutes before baking to maintain shape.
Can I make these vegan?
Yes, use plant-based butter, a flax egg, and vegan chocolate chips for vegan Breakfast Cookies.
How do I make the cookies softer?
Underbake by 1–2 minutes and store in an airtight container to retain softness.
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Conclusion
Breakfast Cookies are a wholesome, delicious way to kickstart your day, packed with oats, nuts, and a hint of sweetness. Perfect for grab-and-go mornings or cozy brunches, they’re easy to make and customize. Try Breakfast Cookies and enjoy a nutritious treat everyone will love!
Breakfast Cookies
Ingredients
- ½ cup 60g all-purpose flour
- ½ cup 60g whole wheat flour
- ½ tsp 3g baking soda
- 1 tsp 2g ground cinnamon
- ¼ tsp 1g ground nutmeg
- ¼ tsp 1g salt
- 1 cup 90g old-fashioned rolled oats
- ½ cup 30g Raisin Bran cereal
- ¼ cup 50g granulated sugar
- ¼ cup 50g brown sugar
- ¼ cup 60g unsalted butter, softened
- 2 tbsp 30ml canola oil
- 1 large egg
- ¼ cup 60g carrot baby food (pureed carrots)
- 1 tsp 5ml vanilla extract
- ¼ cup 30g chopped pecans
- ¼ cup 45g dark chocolate chips (optional)
Instructions
Preheat the Oven
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients
- In a bowl, I whisk together ½ cup all-purpose flour, ½ cup whole wheat flour, ½ tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt to create a flavorful base for Breakfast Cookies.
Combine Wet Ingredients
- In another bowl, I use an electric mixer to blend ¼ cup softened butter, 2 tbsp canola oil, ¼ cup granulated sugar, and ¼ cup brown sugar until smooth. I add 1 egg, ¼ cup carrot baby food, and 1 tsp vanilla extract, mixing until combined.
Form the Dough
- I add the wet mixture to the dry ingredients, then stir in 1 cup rolled oats, ½ cup Raisin Bran cereal, ¼ cup chopped pecans, and ¼ cup dark chocolate chips (if using) until the dough is slightly sticky but well-mixed.
Shape and Bake
- I scoop 3 tbsp of dough per cookie, roll into balls, and place them 3 inches apart on the baking sheet. I lightly spray my palm with cooking spray and flatten each ball to ¼-inch thick. I bake for 12 minutes until fragrant but soft, then cool slightly on the sheet before transferring to a wire rack.
Serve
- I enjoy the cookies warm or at room temperature with a glass of milk or coffee, savoring their hearty texture.
Notes
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