Comments on: Breakfast Cookies

By: Hannah

Hannah — Mon, 07 May 2012 19:49:39 +0000

@Kristen, Hey Kristen, I eat GF as well, and I was just thinking I’d probably replace the 1 1/2 cup whole wheat flour with:

3/4 c almond flour
1/2 c brown rice flour
1/4 c high protein flour such as millet, quinoa, etc

By: CHauri

CHauri — Mon, 30 Apr 2012 17:45:14 +0000

I just tried this recipe over the weekend and they turned out so well! Everyone, including my twin 15 month old girls love them (**I left out the nuts**). I will continue making these as a healthier version of a cookie for my household. Thank you so much!

By: Carla

Carla — Sun, 29 Apr 2012 17:04:00 +0000

Made these last night and of course did not wait to test them. Everyone was good with them but I doubt they will eat them for breakfast–I might. We will definitely make more but use them as a healthier/filling snack. I used canola oil since that is what I had. Due to lack of sesame seeds and a nut allergy I used toasted wheat germ (my stand in for “nutty” taste) and sunflower seeds. I saved my dark chocolate chips since I want to use them in one of your other recipes and used mini choc chips instead. I’ll definitely track down some sesame seeds. What difference in texture does coconut oil make as I’ve never used it—that and I’m leary due to nut allergy (although I haven’t seen a problem with coconut before). I might try to cut back on the oil a smidgen as I use flax a lot and the oil in it often lends to a decrease in other recipes . .. to ponder.

By: Jessica

Jessica — Wed, 25 Apr 2012 13:13:26 +0000

@Shirlene, changing the sugar and oil and other items will definitely change the texture.

By: Shirlene

Shirlene — Mon, 23 Apr 2012 23:18:20 +0000

Made these cookies today and yum! 4 yr old is eating them like no tomorrow. I did modify a bit like some of the ladies above and cut the brown sugar to 1/2 cup light brown and replaced the oil with unsweetened applesauce, used raw wheat germ in place of flax seed meal, used whole wheat flour and Iodized sea salt. These came out like a soft pillow. I thought they would spread out and be a bit crispy after seeing the picture (are they suppose to come out crispy?). I will definitely make these again with variations on the add in’s. I used dried cherries , semisweet choc chips and almonds, taste like a choc covered cherry! Thanks for sharing.

By: Candy J.

Candy J. — Sun, 22 Apr 2012 02:34:18 +0000

I’m going to try these for me picky 4 and 6 year old boys!

By: Stacy

Stacy — Tue, 10 Apr 2012 19:55:47 +0000

I made the breakfast cookies yesterday and they were very good. Thanks! I used everything you said except I didn’t have whole wheat pastry flour, so I used white pastry flour + white whole wheat flour (2:1), and I substituted sunflower seeds for the pepitas. I was also thinking of ways to make this a bit healthier, so the comments above were very helpful. I would like to cut down on the sugar and honey substantially. I have hardly used the coconut oil I bought awhile back because I wasn’t sure what to use it in, but it was great in these cookies! I love the flavor and next time I might add some coconut flakes too.

By: Recipe: Breakfast Cookies

Recipe: Breakfast Cookies — Fri, 30 Mar 2012 15:23:12 +0000

[...] found this totally awesome recipe from Jessica at Good Cheap Eats (three of my most favorite words) and not only did the recipe title sell me, but they’re [...]

By: Jessica

Jessica — Tue, 27 Mar 2012 23:11:24 +0000

I’m struggling with those also! These are a sure thing.

By: Tiffany @ DontWastetheCrumbs

Tiffany @ DontWastetheCrumbs — Tue, 27 Mar 2012 21:41:21 +0000

This recipe looks delicious! I’ve been trying with my own granola bar recipe, but having trouble with the chewy vs. crunchy (can’t quite get either one, lol). I think I’ll put that on the back burner and try these instead. Thanks so much!