Breakfast Cookies Recipe
Warm Breakfast Cookies with coffee is a small win on a hectic morning. They're simple to make, easy to store, and flexible with whatever you’ve got in the pantry.
Servings: 24 cookies
Calories: 226kcal
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 teaspoon 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 the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat; 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 the dough into balls and place onto the prepared baking sheet. Lightly press down (they won't spread much while they bake) to flatten.
- Place in the oven and bake for 7–9 minutes or until the edges become lightly golden brown. Remove from the oven and allow to cool for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
*If using coconut sugar, let it sit in the warm coconut oil for 5 minutes before continuing.
-Swap almond butter with peanut butter.
-Skip cinnamon if using chocolate chips!
STORE cooled Breakfast Oat Cookies in an airtight container at room temperature for up to 4 days. For longer storage, FREEZE them in a freezer-safe bag or container for up to 3 months. You can stack them with parchment between layers to prevent sticking.
To REHEAT, let the cookies thaw at room temperature or warm briefly in the microwave for 10–15 seconds to soften slightly before serving.
Nutrition
Serving: 24serving | Calories: 226kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 106mg | Potassium: 176mg | Fiber: 4g | Sugar: 5g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
