In the kitchen

Really Good Breakfast Cookies

The idea of breakfast cookies has become such a rage and yet to me they have felt like the Unicorns of breakfast…a lovely but mythical concept. It almost seems too good to be true to have a healthy food with legitimate nutrients in a yummy cookie form for kids to gobble up before school, and let’s be honest, grown-ups love the idea of  justifying eating a cookie for breakfast too!

I have been so disappointed by many recipes that I’ve tried, and the wasted ingredients that result. I’ve tried recipes that end up being really sticky and gooey (not in a good gooey cookie kind of way), very dry, or just not tasty. So I did find a recipe that sort of worked, although the Unicorn vanished again because the cookies were never consistent from one time to the next, and the directions for shaping the cookies and baking them never quite worked out.

So finally after a lot of trial and error, I have nailed a recipe that has healthy ingredients and comes out as a moist and fluffy cookie. Now keep in mind it is still a “cookie”, but my daughter isn’t a big fan of many breakfast foods, so I feel okay giving her these occasionally because they are quite filling, and full of oats and fruit. Plus they freeze unbelievably well. I consider these to be a pretty basic recipe where you could add different spices, omit the chocolate chips and/or add nuts if you like. I have ideas for a few other versions in my back pocket, so stay tuned! 😉

Basic Breakfast Cookies


  • 1 1/3C flour
  • 3/4C blended oats*
  • 2 1/2C oats (quick cook work best)
  • 2tsp baking soda
  • 1/2tsp salt
  • 1tsp cinnamon
  • 1C almond butter
  • 1/2C brown sugar
  • 1Tbsp honey**
  • 1 egg
  • 1tsp vanilla
  • 2 medium bananas- mashed
  • 2 medium apples- peeled & shredded
  • 1/2C chocolate chips (optional)…but you know you wanna 😉

makes 18 large cookies using a 1/4C scoop


(*measure 3/4C whole oats into a blender or food processor and blend to a powdery consistency)


Preheat oven to 350 degrees. I always blend my oats, peel and shred my apples and mash the bananas first to have all of my ingredients lined up. You can use the back of a fork to smush up your bananas, but my little helper enjoys using the potato masher for this!


In a bowl, stir together flour, blended oats, whole oats, baking soda, salt and cinnamon and set aside.


In another bowl, use an electric mixer to blend together the almond butter, honey** and brown sugar until creamy. Add the egg and vanilla and blend well. Add the bananas and blend until completely incorporated.


Gradually add the flour mixture until combined. Then add in the shredded apple and chocolate chips. You may have to go old school with a cook spoon and set aside the blender as the batter gets thicker here. Everything should be well incorporated, but don’t worry that the mixture is quite moist!


If you feel better lining your pans with parchment/wax paper please do, but every time I have tried that I end up with paper on the bottom of my cookies. I use non-stick pans and the cookies slide right off when it’s time.

Use a 1/4C measuring cup to scoop the batter onto your cookie sheets. Keep them about 1″- 1 1/2″ apart. I Fill the scoop to the rim and drop the batter onto the sheets. They end up with a nice rounded cookie shape, and this way there is a consistency in the size.

Bake for 10-12 minutes depending on your oven; I get consistent results with right at 12 minutes. They should be a nice golden color on top and you’ll see the bottoms start to brown. Leave the cookies on the sheet to cool for 10 minutes while you bake your next batch, then remove and finish cooling on baking racks.


Store these in an airtight container in the refrigerator for up to 4 days, or seal tight and freeze them. They are yummy cold, but my daughter and I both like them better warm. Heat them in the microwave for about 10-12 seconds, or in a warm oven about 5 minutes.

If you have an idea for a breakfast cookie flavor or ingredient you’d like me to experiment with please comment below and let me know!

**I really recommend using locally grown and produced ingredients whenever you can. Honey in raw form has wonderful health benefits and is amazing for so many ailments. And local  always has a much better flavor than store bought. Here I am using Buzz Brothers Honey sold by Walter Moore at the Farmer’s Market in Reidsville, NC. He’ll be back at the market  May through October 2017.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s