Healthy Breakfast Cookies

Healthy Breakfast Cookies

Sometimes it’s hard to know what to call things. I was tempted to call these breakfast cookies: Chocolate Chip Oatmeal Coconut Peanut Butter Raisin and Toasted Walnut Cookies. I’m not even joking, I really was. Aren’t you happy I came to my senses?

Healthy Breakfast Cookies

How do you feel about eating cookies for breakfast? One of the only times I’ll ever have more than a cup of coffee for breakfast is when there happens to be cookies in the house. It’s a wicked little habit I picked up from my mom. There’s really no better way to start the day than with a cup of black coffee and a cookie or two (or three).

Healthy Breakfast Cookies

I love cookies that are packed full of yummy stuff that, on their own, are quite healthy. It makes me feel like eating cookies for breakfast is actually good for me. I mean, think about all the delicious and healthy stuff in here. There’s coconut, walnuts, peanut butter, raisins, oatmeal and even some antioxidant rich dark chocolate chips. Seems to me that a little butter and white flour shouldn’t rain on the parade of all the healthy stuff in these breakfast cookies.

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4.3 from 7 reviews
Healthy Breakfast Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 36
Ingredients
  • 1 cup salted butter, room temperature
  • 1 cup light brown sugar
  • ½ cup white sugar
  • 3 large eggs
  • 1½ teaspoons pure vanilla extract
  • ½ cup of peanut butter, preferably all natural
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 cups rolled oats
  • 1 cup walnuts, toasted and coarsely chopped
  • 1 cup raisins
  • 1 cup unsweetened coconut, toasted
  • 1 cup dark chocolate chips
Instructions
  1. Preheat oven to 375 degrees. Ine two baking sheets with parchment or silicone baking mats.
  2. In a large sized bowl beat together the butter, sugar and peanut butter for 2-3 minutes. Add eggs one at a time, beating well between each addition. Beat in vanilla.
  3. In a separate medium sized bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed mixture and beat just until incorporated (the batter will be sticky). Stir in the nuts, raisins, coconut, and chocolate chips.
  4. Using a small ice cream scoop, drop the batter onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten the cookies slightly.
  5. Bake the cookies for 8-12 minutes. The longer you bake the cookies the more crisp they will be.
  6. Remove from oven and cool on a wire rack. Store completely cooled cookies in a sealed container.
Notes
This recipe is adapted slightly from The Joy of Baking

 

 

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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Comments

    • says

      Hi Kim,

      It will definitely work. Most recipes call for unsalted butter, but I always use salted butter without making any other adjustments and it works just fine :)

  1. says

    Can you inject some of your cookies-for-breakfast sensibility into me? I think I would take one any morning of the week! And I love how incredibly stuffed these are with all kinds of delicious ingredients. Where’s the peanut butter, though? I don’t see it in the recipe! :0

    • says

      Sorry Bethany but I don’t know. I think there are some sort of calorie calculators out there though that you can plug in the information and they will tally up the calories for you :)

  2. says

    I have no quibbles with cookies for breakfast – it’s no worse than toast with jam or pain au chocolat. As long as there is moderation and care with the sugar, I don’t see a problem. I have a breakfast scone recipe that I’m pretty happy with too if you feel like taking a peek… http:cakeandcalico/breakfast-scone-recipe/

  3. says

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

  4. Susan Graham says

    This sounds fabulous. I love cookies anyway but if they are good for you it’s even better. Thank you for the recipe.

    Susan

  5. Christine says

    I substituted sun sweet and a bit of olive oil for the butter and used earth’s pride all natural Black Forest blend chopped up in the blender (3c) instead of the nuts and raisins and trader joes chocolate bar for the chocolate. Delicious!

  6. Michelle says

    LOL….how on earth are these supposed to be “healthy breakfast cookies”? Unless I felt like insuring I get diabetes or heart disease, I’d never start my day with one of these….a cup of butter? Another cup of sugar?! Just call these things cookies and leave healthy breakfasts to the folks who know nutrition.

    That being said, these look like a delicious dessert/once in a while treat. The term healthy was just so deceiving I can’t get over it.

    • says

      Hey Michelle,

      Well I suppose if you ate the entire batch that def wouldn’t be healthy! But if you’re having one for breakfast then you’re only having a little more than a teaspoon of butter and about the same for sugar. Less than most people spread on their whole grain toast and stir into their coffee every morning.

      But whether you the kind of person who prefers a cookie in the morning (like me) or in the evening on occasion (maybe like yourself?) either way they are tasty :)

  7. says

    I used to make similar breakfast cookies (and I used Sucanat sugar instead of white), this just reminded me that I need to make these again! So yummy and practical on-the-go! :) Great post!

    • says

      Hi Lori,

      The whole batch isn’t supposed to be eaten at once! There’s only a teaspoon of sugar per serving which, at least as far as cookies and desserts go, doesn’t seem like a lot to me. If you feel it is too much for you just reduce the amount of sugar you add. :)

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