Start the morning right — with cookies! Bake all the goodness of whole grains, oats, dried fruit, and nuts into a portable breakfast cookie.
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.
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Breakfast Cookies
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
Nutrition
sona
anyplace online to figure the nutritional value?
Jessica Fisher
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.
Ellen
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!
Jessica Fisher
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!
Emily
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!
Jessica Fisher
Yay!
Leah
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!!
Jessica Fisher
Yay! Glad you enjoyed them. They are a hit around here.
CHauri
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! 😀