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.

Kitchen Sink Breakfast Cookies | lifemadesimplebakes.com

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!

Kitchen Sink Breakfast Cookies | lifemadesimplebakes.com

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.

Kitchen Sink Breakfast Cookies | lifemadesimplebakes.com

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.

Kitchen Sink Breakfast Cookies | lifemadesimplebakes.com

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 🙂

Kitchen Sink Breakfast Cookies | lifemadesimplebakes.com

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.

Kitchen Sink Breakfast Cookies | lifemadesimplebakes.com

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.

Kitchen Sink Breakfast Cookies | lifemadesimplebakes.com

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.

Kitchen Sink Breakfast Cookies | lifemadesimplebakes.com

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!

Kitchen Sink Breakfast Cookies | lifemadesimplebakes.com

Kitchen Sink Breakfast Cookies

Need breakfast idea that your kids will love? How about these wholesome, nutrient-packed kitchen sink breakfast cookies?!
5 from 2 votes
Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 17 mins
Cook Time: 8 mins
Total Time: 25 mins
Servings: 24 cookies
Calories: 190kcal
Print Recipe

Ingredients

  • 1 cup walnuts
  • 1 1/2 cup old-fashioned rolled oats
  • 1/4 cup steel cut oats - (or an additional 1/4 cup of old-fashioned oats)
  • 1/3 cup whole wheat flour
  • 1/2 cup ground flax meal
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup almond butter
  • 1/3 cup liquid coconut oil*
  • 1/4 cup coconut sugar - OR brown sugar
  • 1/4 cup blue agave syrup
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup dried cherries - OR raisins
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup nuts - chopped, (walnuts, pecans or almonds) or semi-sweet chocolate chips

Instructions

  • 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.

Notes

*If using coconut sugar, allow it to dissolve in the warm coconut oil for 5 minutes before proceeding with the remaining steps.
-Feel free to swap the almond butter for peanut butter.
-Skip the cinnamon if you're using chocolate chips!

Nutrition

Serving: 24g | Calories: 190kcal | Carbohydrates: 15g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 112mg | Potassium: 140mg | Fiber: 3g | Sugar: 5g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

    1. Hi Nadia, I haven’t really tried a sugar substitute for this particular recipe, so I can’t really say. I’d stick with something sweet like mashed ripe banana or applesauce, but you may have to play around with it a bit.

  1. Made these and the kids and I loved them. Added some chia and had a few substitutions for what I had on hand. These are going to be a repeat…thank you!

  2. These are so good! I used coconut nectar in place of the agave, replaced the dried fruit and coconut flakes with an “everything” trail mix and only used 2 TBSP of coconut sugar because the trail mix was sweetened already. I’m looking forward to having these for snacks at work instead of granola bars!