Healthy Breakfast Cookies

Healthy Breakfast Cookies

by Kristen on February 22, 2013

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.

Make sure to follow The Endless Meal!

Facebook :: Pinterest :: Instagram :: Twitter :: Google+ ::

Subscribe via Email

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

 

 

Leave a Comment

Rate this recipe:  

{ 32 comments… read them below or add one }

Joan

There’s nothing better than cookies for breakfast!

Reply

Kristen

I agree!!

Reply

Kim

This recipe looks great. Do you think it would be ok if I used unsalted butter instead?

Reply

Kristen

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 :)

Reply

Karen

I love the big stack of cookies. You’re making me crave them for breakfast right now!

Reply

Kristen

Thanks, Karen! I’m wishing I had some of these left so I could have them today for breakfast too :)

Reply

Alexandra

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

Reply

Kristen

You should definitely try cookies for breakfast, they’re the best! Thanks for the head’s up about the peanut butter. Fixing the recipe now :)

Reply

Laura Dembowski

I’m all for cookies for breakfast! Love the ingredients in these, and the photos are so beautiful! The light is hitting the cookies just right!

Reply

Kristen

Thank you so much, Laura!!

Reply

Jane

Can I substitute butter for something else?

Reply

Kristen

Hi Jane,

You can try using coconut oil instead. I haven’t tried it myself so I can’t guarantee results but I imagine it will work well. :)

Reply

Bethany

Do you know how many calories are in each cookie?

Reply

Kristen

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 :)

Reply

Louise@cakeandcalico.com

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/

Reply

Kristen

Your prune scones sound so yummy! I will definitely have to try those :)

Reply

Jen @TheFitHousewife

Yum…my kids would LOVE these for breakfast. Thanks for sharing :)

Reply

Kristen

No problem, Jen! Hope you and your kids enjoy them :)

Reply

Carole

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

Reply

Kristen

Thanks for the link, Carole. Looks like there’s lots of great breakfast ideas there :)

Reply

Susan Graham

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

Susan

Reply

Christine

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!

Reply

Michelle

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.

Reply

Kristen

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 :)

Reply

Talaia | WholeYum

Beautiful photography Kristen!! Cookies looks divine :)

Reply

EyeCandyPopper

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!

Reply

WendyJ

I have some road trips coming up, these sound perfect for eating while driving up the Coquihalla. :)

Reply

Kristen

They would definitely be great road trip cookies! Have fun on your holiday. I’ll cross my fingers that you won’t find snow on Coquihalla!

Reply

Kara Hosman

Can I leave out the coconut in this recipe?

Reply

Kristen

You sure can! No need to replace it with anything, just omit it :)

Reply

Lori

how are these healthy with 1 3/4 cup sugar?

Reply

Kristen

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. :)

Reply

{ 8 trackbacks }

Previous post:

Next post: