Best Breakfast Cookies Recipes

BEST BREAKFAST COOKIE

Best Breakfast Cookie image

The trick is to underbake them a little bit, and the result is the soft cakey cookie you know and love!

Provided by LEIE

Categories 100+ Breakfast and Brunch Recipes

Time 45m

Yield 30

Number Of Ingredients 15

Ingredients

2 cups brown sugar
2 ½ cups rolled oats
4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ teaspoons ground cinnamon
¼ cup canola oil
½ cup prune puree
2 tablespoons water
5 egg whites
1 ½ teaspoons vanilla extract
¾ cup raisins
¼ cup chopped walnuts
⅓ cup chopped dried apricots

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 33.9 g, Fat 3.1 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 0.3 g, Sodium 221.3 mg, Sugar 14.3 g

BEST EVER BREAKFAST COOKIES

Best Ever Breakfast Cookies image

These Breakfast Cookies are a nutritional powerhouse, perfect to jump-start your day! Packed with fiber and protein, and any dried fruits, nuts, or seeds that you want.

Provided by Elizabeth Lindemann

Categories Breakfast

Time 30m

Number Of Ingredients 10

Ingredients

1 ripe banana (mashed)
1 egg
1/4 cup pure maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 cup peanut butter (or other nut butter or allergy-friendly substitute)
1/4 cup whole wheat flour (or all-purpose, or oat flour, or gluten-free flour)
1 cup old fashioned oats
3/4 cup nuts and/or seeds (I used pumpkin and sunflower seeds)
3/4 cup dried fruit (I used chopped figs, apricots, and cranberries)

Steps:

Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
In a large bowl, mix together the mashed banana, the egg, maple syrup (1/4 cup), salt (1/2 teaspoon), cinnamon (1/2 teaspoon), and peanut butter (1/4 cup) until very well blended, using an electric mixer or by vigorously whisking.
Add the whole wheat flour (1/4 cup) and stir to combine.
Add the oats (1 cup), nuts/seeds (3/4 cup), and dried fruit (3/4 cup). Stir together.
Using a large cookie scoop (or 1/4 cup measuring cup), scoop out the mixture onto the prepared baking sheet. Press down on the top of the scoops to flatten them out, as they will not spread out during baking. I pressed the sides in as well, almost like I was forming a burger patty.
Bake for 20 minutes at 350 degrees, or until slightly golden brown on the edges.

Nutrition Facts : ServingSize 1 cookie, Calories 262 kcal, Carbohydrate 34 g, Protein 7 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 193 mg, Fiber 4 g, Sugar 16 g

BREAKFAST COOKIES

Breakfast Cookies image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 18 servings

Number Of Ingredients 16

Ingredients

1 1/2 sticks unsalted butter
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 heaping cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping cup quick oats
1/2 cup shredded coconut
1/4 cup flax seeds
1/4 cup sunflower seeds
3/4 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cup chopped pecans
1/4 cup golden raisins

Steps:

Preheat the oven to 375 degrees F.
In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
Eat and feel guiltless, because there's no chocolate in this cookie!

BREAKFAST COOKIES

Breakfast Cookies image

Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h5m

Yield Makes 8 large or about 14 small cookies

Number Of Ingredients 17

Ingredients

2 cups whole-wheat flour
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
4 sticks unsalted butter, room temperature
3 cups packed dark-brown sugar
4 large eggs
1 tablespoon plus 1 teaspoon pure vanilla extract
4 cups rolled oats
1 cup raw almonds, coarsely chopped
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup shredded unsweetened dried coconut
1/2 cup raisins or currants
1/2 cup finely chopped dried mango
1/4 cup finely chopped dried papaya
1 cup banana chips

Steps:

Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.

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