Bakery Style Breakfast Cookies
Start your day with a delightful bite of these Bakery-Style Breakfast Cookies—wholesome, hearty, and packed with flavor! Made with nutrient-rich whole wheat flour, rolled oats, and a medley of chopped nuts and dried fruits, these cookies are the perfect balance of indulgence and nourishment. Sweetened naturally with honey and brown sugar, and boosted with optional dark chocolate chips for a hint of decadence, they deliver a bakery-worthy texture that’s chewy, satisfying, and slightly crisp around the edges. Ready in under 30 minutes, these make-ahead breakfast treats are ideal for busy mornings or a grab-and-go snack. Whether you savor them with your morning coffee or tuck them into a lunchbox, these breakfast cookies are a deliciously convenient way to power through the day!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 100 grams Brown sugar, tightly packed
- 50 grams Honey
- 1 unit Large egg
- 2 teaspoons Vanilla extract
- 130 grams Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 180 grams Rolled oats
- 60 grams Chopped nuts (e.g., walnuts or almonds)
- 70 grams Dried fruit (e.g., cranberries, raisins, or apricots)
- 50 grams Dark chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and honey until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats, chopped nuts, dried fruit, and chocolate chips (if using).
Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Gently press down on each mound of dough to flatten slightly, as the cookies won't spread much during baking.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers are still slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for extended storage.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 17.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
