These Healthy Breakfast Cookies have chocolate chips, oatmeal, coconut, peanut butter, raisins and toasted walnuts. They are easy to make and delicious.
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?
OUR LATEST VIDEOS 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).
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.
If you make these Healthy Breakfast Cookies make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
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Healthy Breakfast Cookies
Prep Time: 15 mins- Cook Time: 10 mins
- Total Time: 25 minutes
Yield: 36 servings
Print Recipe
Pin RecipeDescription
These Healthy Breakfast Cookies have chocolate chips, oatmeal, coconut, peanut butter, raisins and toasted walnuts. They are easy to make and delicious.
Ingredients
- 1 cup salted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup white sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup of peanut butter, preferably all natural
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 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
- Preheat oven to 375 degrees. Line two baking sheets with parchment or silicone baking mats.
- 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.
- 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.
- 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.
- Bake the cookies for 8-12 minutes. The longer you bake the cookies the more crisp they will be.
- 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
Kristen Stevens
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Hi, I’m Kristen! 
Can I leave out the coconut in this recipe?
You sure can! No need to replace it with anything, just omit it 🙂
I have some road trips coming up, these sound perfect for eating while driving up the Coquihalla. 🙂
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!
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!
Beautiful photography Kristen!! Cookies looks divine 🙂
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.
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 🙂
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!
This sounds fabulous. I love cookies anyway but if they are good for you it’s even better. Thank you for the recipe.
Susan
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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
Thanks for the link, Carole. Looks like there’s lots of great breakfast ideas there 🙂
Yum…my kids would LOVE these for breakfast. Thanks for sharing 🙂
No problem, Jen! Hope you and your kids enjoy them 🙂
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/
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Your prune scones sound so yummy! I will definitely have to try those ?
Do you know how many calories are in each cookie?
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 🙂
Can I substitute butter for something else?
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. 🙂
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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!
Thank you so much, Laura!!
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
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 🙂
I love the big stack of cookies. You’re making me crave them for breakfast right now!
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Thanks, Karen! I’m wishing I had some of these left so I could have them today for breakfast too 🙂
This recipe looks great. Do you think it would be ok if I used unsalted butter instead?
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 🙂
There’s nothing better than cookies for breakfast!
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I agree!!