Breakfast Cookies

Breakfast Cookies from Very Culinary

by Amy on August 23, 2012 · 20 comments

I’m still adding to my simple make-ahead breakfast alternatives – and I won’t stop until I have at least 25! *shakes fists* Maybe 24. Oh, okay. 23. But that’s final.

Here’s one, two, and three. Only 20 more to go! I swear I’m going to make this baked oatmeal before Haley and Trevor graduate high school, and hey, I figure I’m one step closer considering these cookies have oatmeal in them. 

These cookies certainly won’t be winning any beauty contests, but what they lack in looks, they make up for in personality. Always the bridesmaid, never the bride.

They’re loaded with goodies, but not the junk (unless you count the chocolate chips I added in for good measure. I couldn’t help it! The cookie fairies made me do it!)

We all loved them. And honestly, it was sort of fun to tell the kids we were having cookies for breakfast.

Breakfast Cookies
Makes 6 big cookies
Prep time: 20 minutes
Cook time: 12 minutes

• 3/4 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, softened
• 1/4 cup canola oil
• 1/4 cup dark brown sugar
• 3 tablespoons granulated sugar
• 1 egg
• 1 small jar (1/4 cup) carrot baby food
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats
• 1 cup Raisin Bran cereal
• 1/3 cup pecans, chopped
• 1/4 cup white chocolate chips

Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper.

In a medium bowl, whisk together whole wheat flour, all purpose flour, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, combine butter, oil, brown sugar, and granulated sugar with an electric mixer. Add egg, carrot puree, and vanilla. Add in the flour mixture, then add in the oats, cereal, pecans, and white chocolate until fully incorporated. Dough will be slightly sticky and less solid than traditional cookie dough.

Scoop 3 tablespoons of batter and form into a ball; place on cookie sheet, leaving them 3 inches apart. Spray a little cooking spray on the palm of your hand and flatten the cookies to about 1/4-inch thick.

Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

(adapted from Ellie Krieger)

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{ 20 comments… read them below or add one }

Jennifer F. August 12, 2013 at 8:30 am

I just made these for the first time this morning, yum!!! “Two double thumbs up mom!!!” How could a day go bad when you start it with a cookie :)


Amy August 12, 2013 at 3:40 pm

Exactly, right? So glad you enjoyed them!


Anna @ Crunchy Creamy Sweet April 11, 2013 at 9:00 am

We love breakfast cookies! These look super scrumptious! Pinned!


Jennifer September 11, 2012 at 4:48 pm

My son is baking these for his Boy Scout troop camp out this weekend. He’s laughing hysterically at the thought of his buddies eating baby food.


Amy September 11, 2012 at 5:42 pm

*snort* Aaah, you gotta love boys. I have a 4 YO who would probably laugh at the same thing!


Ray September 1, 2012 at 4:17 pm

417 isn’t that bad for breakfast. Sometimes I have fewer calories.


Mom August 27, 2012 at 4:20 pm

417 calories is a lot for one cookie, to be sure….. but they sound nutritious. It’s the butter, oil and sugar that gets you every time!


Amy August 27, 2012 at 4:31 pm

But for an entire breakfast? I still don’t think that’s a lot. One of these and some skim milk and you’re set. I made them for the kids, anyway. And they certainly don’t have to worry about calories!


Rebecca {Foodie With Family} August 26, 2012 at 5:38 am

The baby food carrot in there? That’s just brilliant. Seriously.


Kim August 25, 2012 at 6:41 pm

I’m feeling healthier just reading the recipe and all of these comments. They sound like they’d taste incredible and help me get out the door quickly if it’s a work day. Otherwise, I could lounge around outside with a cookie and an extra large coffee.


Joanne August 23, 2012 at 5:14 pm

Chocolate has anti-oxidants!! so you were spot on in adding those chips. They were medically necessary!


Melissa August 23, 2012 at 8:31 am

Butting in…

The Ellie Krieger version has ~2250 calories total = 375 per cookie. Amy’s version has ~2505 total = 417 per cookie.

As for fat/nutrients/carbs, I couldn’t tell ya.


Amy August 23, 2012 at 8:34 am

I don’t count calories so I don’t even know if 417 is a lot? But for one filling cookie and a glass of milk in the morning, sounds perfectly reasonable. Mine is more because I added in the chocolate chips. But it’s worth it!


Cher August 23, 2012 at 8:23 am

How did the kids like them?? Mine LOVE hearing they are getting cookies for breakfast AND we can in them in the car on the way to school!


Amy August 23, 2012 at 8:35 am

They loved them, Cher. And it totally filled them up. The portability is such a bonus.


Paul August 23, 2012 at 8:21 am

Beauty is only outside-cookie deep. Yummy goes straight to the tummy.


Jenna August 23, 2012 at 7:01 am

I could go for these for my breakfast all week long! Breakfast is the time I crave sweets the most (it’s all about the salt in the p.m. for whatever reason).


daphne August 23, 2012 at 5:47 am

that looks delicious! and more reason to have another one for breakfast.


Sheryl August 23, 2012 at 5:47 am

Do you have the nutritional breakdown for this recipe?


Amy August 23, 2012 at 7:22 am

Hi Sheryl – I don’t, sorry. But if you look at the original recipe I adapted them from, you could get an idea, KEEPING IN MIND that I did change some things like subbing pecans for the walnuts, and adding in Raisin Bran cereal and chocolate chips, so it won’t be exact.


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