• Join the Club!
  • About
    • Media
    • Privacy Policy
    • Disclosure
    • Contact Me
  • Subscribe
  • BLOG
  • MEMBERS ONLY
    • Login
    • Club Homepage
    • GCE Meal Plans
    • Digital Meal Planner
    • Club Resource Library
    • Downloads
    • Live Club Events
  • Purchases
    • My Courses
  • SHOP
    • The Good Cheap Eats Club
    • Cookbooks
    • Planner
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Good Cheap Eats

eat well on a budget with easy recipes from Jessica Fisher

Find a Recipe
  • Budget Recipes
    • Appetizers
    • Baked Goods
      • Yeast Breads and Rolls
      • Muffins and Quick Breads
      • Scones and Biscuits
    • Breakfast
    • Dessert
    • Lunches
    • Main Dishes +
      • Beef
      • Bowl Meals
      • Meatless
      • Pasta
      • Pizza
      • Pork
      • Poultry +
        • Chicken
        • Ground Turkey
        • Turkey
      • Sausage
      • Seafood
    • Salads
    • Slow Cooker
  • Money-Saving Tips
    • Take the Pantry Challenge
  • Affordable Meal Planning
  • Show Search
Hide Search

Breakfast Cookies

Jessica Fisher · February 10, 2010 · 43 Comments

Jump to Recipe Print Recipe

Start the morning right — with cookies! Bake all the goodness of whole grains, oats, dried fruit, and nuts into a portable breakfast cookie.

A cup of milk on table with plate of cookies

My husband leaves for work before most of the household is awake. He grabs a cup of coffee and a Balance bar and hits the road. While good sales on protein bars are possible, I am on the hunt to find a more economical, yet still sustaining option.

I took my Trail Mix Cookies and tweaked them a little recently. I even experimented with coconut oil, a first for me. The result was a super tasty cookie. They taste too good to be healthy. So, I need to revisit the ingredient profile and make sure.

Whole wheat pastry flour can usually be found in the bulk section of your health food store. If you can’t find it, you can substitute unbleached or whole wheat flour.

I bake these in big batches and stash them in the freezer so that we have breakfasts made in advance. Check out this breakfast freezer cooking plan that includes these cookies. Spend a morning in the kitchen and have a month of breakfast to freeze.

Take your freezer cooking to the next level with my cookbook Not Your Mother’s Make-Ahead and Freeze Cookbook.

Your purchase helps support this site. Thanks so much!

breakfast cookies stacked on china plate
Print Recipe Add to Collection Go to Collections
5 from 1 vote

Breakfast Cookies

Start the morning right -- with breakfast cookies! Bake all the goodness of whole grains, oats, dried fruit, and nuts into a portable breakfast cookie.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast cookie
Servings: 36
Calories: 106kcal
Author: Jessica Fisher

Ingredients

  • 1/2 cup honey
  • 3/4 cup brown sugar
  • 3/4 cup applesauce
  • 2 egg
  • 2 tsp vanilla extract
  • 2 cup rolled oats
  • 1 1/2 cup whole wheat pastry flour
  • 1/2 cup flax seed meal
  • 1/4 cup dried cranberries
  • 1/4 cup dark chocolate chips
  • 1/4 cup pepitas
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped nuts
  • 1 tsp baking soda
  • 1 tsp salt

Instructions

  • Preheat the oven to 350°. Line baking sheets with silpat mat or parchment paper.
  • In a large mixing bowl, combine honey, sugar, and applesauce. Blend well. Beat in the eggs and vanilla.
  • In a second large mixing bowl, combine the oats, flour, flax seed meal, dried cranberries, chocolate chips, pepitas, sunflower seeds, nuts, baking soda, and salt. Stir well.
  • Add the wet ingredients to the dry, and stir until well combined.
  • Drop the batter by tablespoons onto the prepared baking sheets. Bake 10-15 minutes or until set. Cool on rack.
  • Store cookies in an airtight container.

Notes

Nutritional values are approximate.
To freeze: cool cookies completely and store in an airtight container in the freezer for up to 6 weeks.

Nutrition

Calories: 106kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 103mg | Potassium: 89mg | Fiber: 2g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

 

Filed Under: Breakfast, Cookies, Recipe, Snacks

Reader Interactions

Comments

  1. hyperactivelu says

    August 14, 2010 at

    Looks great for my runner food “snob” husband! 😉

    Reply
  2. Jill says

    August 17, 2010 at

    These look great!

    Reply
  3. Terry says

    September 3, 2010 at

    I made these today but used unsweetened applesauce in place of all of the oil. The applesauce adds extra flavour and tang as well as making this a low-fat cookie. I added dark chocolate chips, dried cranberries, slivered almonds and shredded unsweetened coconut. Talk about delicious! My kids and I can’t stop eating them.

    Reply
  4. Candi says

    January 5, 2011 at

    Looks delicious! I made a pumpkin oatmeal cookie with dried cranberries last year. It was pretty good too.

    Reply
  5. Kristen says

    January 5, 2011 at

    Hi Jessica,
    I just put my daughter on a Gluten Free diet for her eczema and it’s helping a lot. What do you suggest I replace the whole wheat flour with? I can use all the rest of the ingredients.
    Thanks!

    Reply
    • Jessica says

      January 5, 2011 at

      That would be a great question to ask over at Lynn’s Recipe Adventures. We aren’t doing gluten free, so I have no idea. But, Lynn does!

      Reply
    • Hannah says

      May 7, 2012 at

      @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

      Reply
    • Nicole P says

      December 13, 2017 at

      Rice flour works well for us!

      Reply
  6. Claire says

    January 7, 2011 at

    yum! Who wouldn’t want cookies for breakfast. What could I use in replace of the flaxseed? more flour?

    Reply
    • Jessica says

      January 7, 2011 at

      @Claire, I think you could just omit it if you want.

      Reply
    • melissa says

      April 25, 2011 at

      @Claire, I used wheat germ

      Reply
    • Deborah Jennings says

      February 18, 2012 at

      @Claire, What about using Wheat Germ?

      Reply
  7. Kiersten says

    March 8, 2011 at

    I needed a healthy cookie quickly today. I remembered your post on these and they were great! Thanks.

    Reply
  8. Cassie says

    March 21, 2011 at

    I was looking for something nutritious to give my 18-month-old in the mornings because other than his usual plain Cheerios. I tried these out, but with a few changes: omitted the flaxseed because I didn’t have any, substituted 1/4c. homemade unsweetened applesauce for 1/4c. of the oil, cut back by 1/4c. on the sugar, and added sesame seeds, sunflower seeds, dried cranberries and orange zest. They turned out great, but next time I’ll definitely add more orange zest. It was such a great addition! And the dark chocolate sounds great…might add that too. Thanks, Jessica, for a wonderful recipe!

    Reply
    • Jessica says

      March 22, 2011 at

      @Cassie, thanks for letting me know. Reminds me I need to make a few batches. 🙂

      Reply
  9. Jenny says

    March 29, 2011 at

    Finally got around to making these today, and they are wonderful. Kids love them, hubby loves them. He asked me to make some for him to take in to work. Praise doesn’t come much higher than that. We made a couple of quick subs to fit what we had in the house. Instead of flax meal, just used more oats. For the flavor bits, we used choc chips, coconut, sliced almonds, pepitas, and raisins.

    Reply
  10. Sarah says

    August 8, 2011 at

    HI! Here’s another variation, for anyone who’s interested. I omitted both the honey and the flaxseed. I think by omitting basically equal parts dry and wet ingredients, it worked fine in the end result. I just didn’t have either item in my pantry. This might help the people who were asking about a substitute for the flaxseed.
    Jessica, I also cut the sugar to 1/3 c., which I think makes them a little healthier. My kids and husband all liked them, so it was fine, but my (processed-foods-eating) neighbor kids didn’t like them.
    Thanks for a great recipe for my own little Hobbits!

    Reply
  11. Prerna says

    August 23, 2011 at

    OMG! These are perfect for DD’s lunchbox. Quick question – Can I substitute the coconut oil with regular canola oil?

    Reply
    • Jessica says

      August 23, 2011 at

      @Prerna, yes, that should be fine. The texture will be a little different.

      Reply
  12. Jill says

    September 16, 2011 at

    This is my third time making the cookies, all a little different each time. What a fantastic recipe and it is fun to play with. Soooooo good with a cup of coffee in the morning.
    Thanks!

    Reply
  13. Mandi says

    September 20, 2011 at

    Do you think these would work with old fashioned oats as opposed to quick oats? I’m really searching for some breakfast options I can make ahead!

    Reply
    • Jessica says

      September 22, 2011 at

      @Mandi, that should be fine. The texture will be a little rougher. But, if you’re used to using those in other cookies, it will be fine.

      Reply
  14. lacey says

    February 6, 2012 at

    can these be frozen

    Reply
    • Jessica says

      February 6, 2012 at

      Yes. Wrap them well and stash in the freezer. Yum!

      Reply
  15. Peggy says

    March 27, 2012 at

    What is pepitas??

    Reply
    • Jessica says

      March 27, 2012 at

      Pepitas are pumpkin seeds w/o the outer coating. I buy mine at Trader Joe’s

      Reply
  16. Tiffany @ DontWastetheCrumbs says

    March 27, 2012 at

    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!

    Reply
    • Jessica says

      March 27, 2012 at

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

      Reply
  17. Stacy says

    April 10, 2012 at

    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.

    Reply
  18. Candy J. says

    April 21, 2012 at

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

    Reply
  19. Shirlene says

    April 23, 2012 at

    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.

    Reply
    • Jessica says

      April 25, 2012 at

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

      Reply
  20. Carla says

    April 29, 2012 at

    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.

    Reply
  21. CHauri says

    April 30, 2012 at

    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! 😀

    Reply
  22. Leah says

    December 2, 2013 at

    These were great, Jessica! I didn’t have WW pastry flour so did half AP and half WW, subbed raisins for cranberries, and left out the nuts and flax seed. It is a great, versatile recipe that seems really open to adding and subtracting depending on what you happen to have in the cupboard. Also, since you only need 1/4 cup of each add-it, it would be a great recipe to use up the little left-overs that seem to float around this time of year!!

    Reply
    • Jessica Fisher says

      December 3, 2013 at

      Yay! Glad you enjoyed them. They are a hit around here.

      Reply
  23. Emily says

    April 15, 2014 at

    I made these tonight & they are delicious! I used what I had on hand for the trail mix combination, which was sesame seeds, chopped walnuts, sunflower seeds & chocolate chips. Yum! Thanks for the recipe!

    Reply
    • Jessica Fisher says

      April 15, 2014 at

      Yay!

      Reply
  24. Ellen says

    June 4, 2014 at

    I’ve made these several times. Each time there have been slight variations. Loved the original recipe. Started making changes just for fun. Added coconut (because I love it), then reduced the sugar, because of the coconut’s sweetness. Changed around dried fruit for fun and variety – have used apricots and cherries. So happy to have this recipe and it’s versatility. Thank you!

    Reply
    • Jessica Fisher says

      June 8, 2014 at

      So glad you’re enjoying them. The last time I made them, they were too sweet. We’re slowly losing our taste for sweetness. Yay!

      Reply
  25. sona says

    June 5, 2017 at

    anyplace online to figure the nutritional value?

    Reply
    • Jessica Fisher says

      June 26, 2017 at

      Look up nutritional calculator and you’ll get lots of apps. Sometimes the results vary from app to app. FYI: the nuts, chocolate, and coconut oil skew it pretty high on the fat end. Enjoy in moderation.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HI! I’M JESSICA.

Jessica preparing food in a kitchen

I believe anyone can prepare delicious meals -- no matter their budget. Click here to learn more.

SAVE MONEY ON GROCERIES

2021 Grocery Savings Challenges

printed card of GCE system on refrigerator with magnets

Get a Free Printed Card of the Good Cheap Eats System

bowl of dry onion soup mix

Homemade Dry Onion Soup Mix to Replace the Packets

Ralphs receipt with groceries in a flatlay

How to Audit Your Grocery Spending

flatlay of groceries cookbook and money with coins and bills

Save Money on Groceries Right Now with These Simple Tricks

LET’S CONNECT

HUNGRY FOR MORE?

woman holding carton of talent in store
grocery cart with peets coffee

Footer

Disclaimer/Disclosure

Please note that the advertisements posted here do not necessarily represent Jessica Fisher’s views and opinions.

Also be advised that some of these advertising partners may use cookies and web beacons on our site (when you click through). You should consult the respective privacy policies of these third-party ad servers for more detailed information on their practices as well as for instructions about how to opt-out of certain practices.

To better serve my readers, I have implemented Google Analytics cookies in order to better know visitor demographics. For opt outs, go here.

For more specific details on my disclaimers/disclosures, go here.

Head here to view our complete privacy policy.

Tags

30-minute meals appliances baking basics buttermilk Cakes casserole cheddar chocolate christmas cooked chicken cooking for one or two dairy-free DIY Convenience easy meals efficient kitchen enchiladas Food processor GCE basics gluten-free grains granola grilled grocery savings challenges holiday Holiday Food instant pot leftovers meal planning 101 meal prep mother's day no cook packable pantry pantry staples pressure cooker quick dinner ideas real food products save money on groceries shop thanksgiving time-saving tips updated Veggies Most whole 30

Copyright © 2021 · Daily Dish Pro on Genesis Framework · WordPress · Log in