Kitchen Sink Breakfast Cookies (whole grain & refined sugar-free)
Need breakfast idea that your kids will love? How about these wholesome, nutrient-packed kitchen sink breakfast cookies?! They’re whole grain, refined sugar-free and easily customizable.
Cookies for breakfast? I never thought I’d be sharing a recipe for breakfast cookies, but two kids later and here I am! These cookies are NOT your typical sugar-laden treats. Instead, they’re packed full of wholesome ingredients like fiber-rich whole grain oats and flour, flax meal, nuts, coconut oil, coconut sugar & agave. They come together in just 25 minutes!
For this particular recipe I used Bob’s Red Mill Old Fashioned Rolled Oats, Steel Cut Oats, and Coconut Sugar. The main difference between rolled oats and steel cut oats is all in the processing. Rolled oats are rolled flat to produce those lovely flakes you know and love. Steel cut oats are chopped into several pieces for a chewier oatmeal. The combination of the two works perfectly in these cookies, however, if you don’t have steel cut oats on hand, feel free to use the same amount of rolled oats.
Along with the oats you’ll mix together a blend of dry ingredients including: white whole wheat flour, flax meal, ground walnuts, baking soda, cinnamon and salt.
Then add the almond butter, coconut oil, sugar, agave, eggs, and vanilla extract. Using a large spatula mix it really well until a sticky dough forms. Don’t worry if it seems like it won’t stick together, the magic happens during the next step 🙂
Fold in the dried fruit, coconut and nuts. If you don’t want more nuts, try adding chopped chocolate! Now the REALLY IMPORTANT PART: allow the dough to rest for 5 minutes. Because you’ve got lots of moisture and a lot of ingredients that will absorb that moisture (oats, flour and flax), giving it a bit of time to do its thing will completely change the texture of these cookies, and that’s exactly what we want. So be patient. Wash up your dishes and grab your cookie scoop, oven mitts and spatula.
Using a standard size cookie scoop (#40 or 1½ tablespoons), form dough into balls and place onto the prepared baking sheets. Lightly press down (they won’t spread a lot while they bake) to flatten.
Place in the oven and bake for 7-9 minutes or until the edges become lightly golden brown in color. DO NOT OVER-BAKE them or they’ll become tough, dry & crumbly. Remove them from the oven and allow them to cool on the sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
As soon as they’ve cooled off, grab a cold glass of milk and enjoy! They make breakfast practically effortless, especially during the morning rush, or perfect treats to pack away in lunch boxes. Like I mentioned above, you can easily customize them, just toss in whatever you have in your pantry. We’ve tried dried apples, dried cherries and chocolate chips- no matter what we mix in, they’re always a hit. Cookies for breakfast? Yes please!
P.S. Don’t forget to grab your Bob’s Red Mill coupon HERE!
- 1 c. walnuts
- 1½ c. old-fashioned rolled oats
- ¼ c. steel cut oats (or an additional ¼ cup of old-fashioned oats)
- ⅓ c. whole wheat flour
- ½ c. ground flax meal
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ½ c. almond butter
- ⅓ c. liquid coconut oil*
- ¼ c. coconut sugar or brown sugar
- ¼ c. blue agave
- 2 eggs
- 1½ tsp. vanilla extract
- ½ cup dried raisins or cherries
- ¼ c. unsweentened shredded coconut
- ½ c. chopped nuts (walnuts, pecans or almonds) or semi-sweet chocolate chips
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mats; set aside.
- Pulse the walnuts in a food processor until a coarse meal or flour forms; transfer to a large bowl. Add the oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon, whisk to combine.
- Add the almond butter, coconut oil, sugar, agave, eggs, and vanilla extract. Using a large spatula, mix until a sticky dough forms. Fold in the dried fruit, coconut and nuts or chocolate chips. Allow the dough to rest for 5 minutes.
- Using a standard size cookie scoop, form dough into balls and place onto the prepared baking sheets. Lightly press down (they won't spread a lot while they bake) to flatten.
- Place in the oven and bake for 7-9 minutes or until the edges become lightly golden brown in color. Remove from oven and allow to cool for 2-3 minutes before transferring to a wire rack to cool completely.
-Feel free to swap the almond butter for peanut butter.
-Skip the cinnamon if you're using chocolate chips!
Recipe source: adapted from allrecipes.com
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.