Breakfast Cookie
Jumpstart your morning with these wholesome and satisfying Breakfast Cookies, a perfect on-the-go option packed with nutrient-rich ingredients. Made with hearty rolled oats, whole wheat flour, and a touch of ground cinnamon, these cookies are naturally sweetened with honey and feature creamy peanut butter for a protein boost. Chopped nuts, chewy dried cranberries, and optional dark chocolate chips add irresistible texture and flavor, making them a deliciously balanced way to fuel your day. Quick to prepare in just 15 minutes, these soft, golden-baked cookies are ideal for busy mornings, meal prep, or a healthy snack. Store them for up to 5 days or freeze for convenience—your mornings have never tasted better!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Whole wheat flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.5 cup Peanut butter (or almond butter)
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Chopped nuts (e.g., walnuts or almonds)
- 0.5 cup Dried cranberries (or raisins)
- 0.25 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, mix together the rolled oats, whole wheat flour, ground cinnamon, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric hand mixer or a wooden spoon to cream together the softened butter, peanut butter, and honey until smooth and well-combined.
Beat in the vanilla extract and eggs until the mixture turns creamy.
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined.
Fold in the chopped nuts, dried cranberries, and dark chocolate chips (if using). Mix evenly to distribute the add-ins.
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, leaving enough space between cookies for slight spreading. Flatten each scoop gently with the back of a spoon or your fingers to shape them into discs.
Bake in your preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies may seem soft when you remove them but will firm up as they cool.
Allow the breakfast cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months for a grab-and-go breakfast option.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 18.0 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 220 mg | 5% | |
*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.
