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Breakfast Cookies make the perfect breakfast on the go – easy, delicious and good for you too!
Breakfast has always been a bit of a struggle for me. When my kids were home and in school I wanted to make sure they started their day off right with a good nutritious breakfast, but getting them up early enough so that they had time to eat a good breakfast was difficult. This only got harder when they became teenagers.
Even as a grownup, making sure you have time for a nutritious breakfast is hard when you’re busy trying to get yourself out the door, let alone the kids too. Breakfast cookies are a great way to get in a delicious and healthy breakfast on the go.
Healthy Breakfast Tips
- Plan ahead. One of the best ways I found to get the kids to eat a good breakfast in the morning was to get them involved in making it ahead of time and Breakfast Cookies are the perfect way to do that. Bake up batch of these cookies on the weekend with the kids help and then put them in the freezer and pull them out as you need them.
- Provide Variety It is easy to get in a breakfast rut. You can get out of that rut with this basic breakfast cookie recipe by just changing it up with the mix ins that are used and using different nut butters.
- Personalize it. Just mix up the cookies. Or let the kids do it and then let the kids pick their own mix ins. I put out a selection of dried cranberries, dried blueberries, sunflower seeds, cashews, raisins and chocolate chips.
Let the kids go crazy with their combination of mix ins. My favorite combo is dried cranberries, sunflower seeds and chocolate chips!
Thanks to the banana and the apple sauce these breakfast cookies are nice and soft and moist. Bake them on a parchment covered baking sheet and flatten them as they will not spread as they bake.
They bake at 325 degrees F for about 15 minutes.
Store them in an airtight container. Or, make a large batch ahead of time and store them in the freezer. Just pull them out the night before and you’ve got breakfast to go in the morning.
Check out more healthy breakfast recipes:
Breakfast Cookies
Ingredients
- 2 cups of quick oats
- 1/2 tsp salt
- 1 cup peanut butter
- 1/2 tsp cinnamon
- 1/4 cup honey
- 1/4 cup applesauce
- 1 ripe banana mashed
- 1 1/2 cups raisins You can substitute any mix in for the raisins. Any combination of seeds, dried fruit, and nuts work great.
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- Combine all ingredients except mix -ins and mix with a hand mixer or a stand mixer.
- At this point you can divide the dough and add in different mix-ins to personalize the cookies or if you want them all the same add in 1 1/2 cups (total) of dried fruit, nuts, or seeds.
- Scoop dough with a large cookie scoop or ice cream scoop (1/4 cup) and drop onto prepared baking sheet.
- Flatten cookie with your hand.
- Bake for 15 minutes or they begin to brown around edges.
- Cool and store at room temperature or freeze.
Nutrition Facts:
Linda says
Excellent….check baking times according to your personal ovens. I had to add about 5 more minutes.
Nai Hilo says
We have allergies to peanut. What do you recommend in substitution?
Nicole Renae Duckworth says
These cookies are delicious! My teenage daughter says they are her new favorite. I am wondering how you came up with the nutritional information though? My calculation is that the carbohydrates and calories should be much more than that? (About 320 calories and 43 carbs if made with raisins and makes 10 cookies.) Thank you!
Lynn says
Can I use sunbutter or almond butter (PB gives me severe migraines) I’m not much of a baker but this sounds so good. I’m more of a mug of tea and english muffin/toast for breakfast kind of person but I have to try this.
Leigh Anne says
Lynn, Yes, you can use whatever kind of nut butter you prefer – enjoy!
Deb says
Just made these today and love them! I’ve never been a “healthy” cookie person – give me the sugar. But decided to try them as I was having ladies over, and many like healthy stuff. The dough was delicious raw, and baked too. Seem a bit crumbly still, but didn’t give them time to cool. They were in the full 15 minutes, plus about 30 seconds. Still weren’t brown on the bottom, but I took out anyway. I doubled the recipe, so had 3 c. of mixins – used 1 c walnut, 1 c mini choc chips, 3/4 c. dried tart cherries, and 1/4 c sunflower seeds. I saw that someone had issues with too much browning. I would add this cookie tip – make sure you measure the dough to make them all the same size. I used the 1/4 c recommended. Delicious! Thank you for sharing!