Cookies for breakfast?
Yes, it’s possible to start your day with cookies as long as they are made from a healthy breakfast cookie recipe, like those that I’ve gathered here.
I know it’s a cliche but, for most people, a healthy breakfast is important to get the day started right.
Healthy Breakfast Cookies
What you eat for breakfast can set the tone for how you feel all day.
Studies show that a good breakfast with protein and fiber can boost your metabolism and positively influence your eating choices the rest of the day, resulting in a slimmer, healthier, more productive you!
No time in the morning?
With a plate of healthy breakfast cookies on the counter or a bag of individually wrapped treats in the freezer, you can just grab one and go.
I like to enjoy one with a piece of fruit and a little plain organic Greek yogurt for a completely satisfying breakfast. Now all you need is the right breakfast cookies recipe and that’s where this list of healthy cookies recipes comes in.
My first breakfast cookie recipe is from Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories
. Her grab & go breakfast cookie is big, portable and packed with fiber to keep you satisfied all morning. It’s definitely a healthy way to start the day.
- ½ cup regular rolled oats (not instant)
- 6 tablespoons whole-wheat flour
- ¼ cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
- ¼ cup granulated Splenda No Calorie Sweetener
- ⅓ cup pureed peaches (baby food)
- ¼ cup canned pure pumpkin
- ¼ cup egg whites or fat-free liquid egg substitute
- 1 tablespoon golden raisins
- 1 tablespoon Craisins
- 2 tablespoons brown sugar, not packed
- 2 teaspoons Coffee-mate Sugar Free French Vanilla powdered creamer
- ½ tsp. baking powder
- ½ tsp. cinnamon
- ⅛ tsp. salt
- Position an oven rack in the middle of your oven and preheat the oven to 375 degrees.
- Get out a cookie sheet and line it with parchment or spray it with cooking spray and then set it aside.
- Chop raisins and Craisins into small pieces. Set aside.
- In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.
- In a separate bowl, dissolve the Coffee-mate into 2 tablespoons of hot water. Add the pureed peaches, pumpkin, and egg whites and mix well.
- Add the liquid mixture to the dry ingredients, and stir until completely blended.
- Slowly sprinkle the chopped raisins and Craisins into the batter, making sure they don’t all stick together.
- Spoon the batter into 4 evenly spaced circles on your prepared cookie sheet. Spread batter out a bit with the back of a spoon because the cookies won’t spread out during baking.
- Bake for 12 – 14 minutes or until the tops of the cookies are just slightly crispy.
- Remove cookie sheet from the oven place on a wire rack to cool slightly. Make sure they are completely cool before wrapping or storing them.
And here’s a great video of the Hungry Girl Breakfast Cookies being made…
More Favorite Healthy Breakfast Cookies
Ellie Krieger’s Breakfast Cookies
Makes about 12 large cookies
This breakfast cookie makes a great template that can be modified in lots of ways. I like to substitute pumpkin puree for the jar of baby food and dried cranberries for the raisins.
No bran flakes? Substitute another healthy cereal or just use more rolled oats.
No baby food? Try mashed bananas or applesauce instead.
Each time I make these I try a new variation.
If you have a standard size ice cream scoop you can use it to portion out 12 perfect mounds of cookie dough.
Ingredients
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins or dried cranberries
1/3 cup walnut pieces, lightly toasted and chopped
Preparation
Place rack in the center of the oven and preheat oven to 350F degrees. Line a baking sheet with parchment paper.
In a medium-sized mixing bowl, stir together flours, baking soda, cinnamon, nutmeg and salt until well combined.
In a large bowl, beat butter, oil and sugars with an electric mixer on medium high speed, until sugars have dissolved and mixture is light in color, about 1 minute. Scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins or dried cranberries, and walnuts and mix on low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.
Using 3 to 4 tablespoons of batter, form a ball and place on a lined cookie sheet. Repeat with remaining batter, spacing about 3 inches apart. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick.
Bake for 12 minutes, until cookies are fragrant but still soft in the center. Remove from the oven and let cookies cool slightly, then transfer them to a wire rack to cool completely.
Source: This delicious breakfast recipe for healthy cookies comes from The Food You Crave: Luscious Recipes for a Healthy Life
Nutritional estimates per serving (1 cookie): 190 calories, 9 g fat, 3 g protein, 23 g carbs, 2 g fiber and 5 Weight Watchers PointsPlus Values.
Peanut Butter Breakfast Cookies
Makes 24 cookies
Packed with the added punch of protein from peanut butter, these wholesome cookies are satisfying. They are good with almond butter and chopped almonds too.
Ingredients
1/4 cup butter, softened
1 cup peanut butter
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
1/2 cup water
1 cup all-purpose flour
1 cup whole wheat flour
2 cups quick cooking oats
1/2 cup wheat germ
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 cup raisins
Preparation
Preheat oven to 350F degrees. Line baking sheets with parchment paper or lightly grease them.
In a large bowl beat together butter, peanut butter, brown sugar, and vanilla with an electric mixer until creamy. Beat in eggs and water.
In a medium bowl stir together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix flour mixture into peanut butter mixture. Stir in raisins.
Drop by ice cream scoopfuls (or 1/4 cup measuring cupfuls ) 2-1/2 inches apart on greased cookie sheets. Flatten slightly.
Bake for 18 to 20 minutes until golden but still soft.
Remove from the oven and cool on cookie sheet for 2 minutes, then transfer to cooling racks to cool completely.
Nutrition estimates per serving (1 cookie): 190 calories, 9 g fat, 3 g protein, 23 g carbs, 2 g fiber and 5 Weight Watchers PointsPlus Values.
More Breakfast Cookie Recipes from around the Web
Light, Satisfying Breakfast Balls – These healthy breakfast cookies are made with cooked brown rice, chia seeds, cashews, coconut, raisins and dates. from Savvy Vegetarian.
Breakfast Cookies – A few weeks ago I was reading a blog by someone in California who mentioned breakfast cookies. Shortly after hearing of breakfast cookies, what should appear on the shelves of my local grocery store but Quaker Breakfast Cookies. What took them so long? Now I must admit, I did not take the time to read the Quaker nutrition label. I was too busy thinking how good these would be homemade. Found at Cookie Madness
FiberOne Breakfast Cookies – I’m back with another healthy breakfast recipe from The Sneaky Chef. Kids love cookies and won’t they be thrilled if we serve it for breakfast? Then bake these breakfast cookies, made with fiber one cereal, a brilliant flour blend, dried cranberries and walnuts. Recipe from Eggless Cooking.
All Natural Banana Oatmeal Cookies – Today’s recipe was sent to me by Sue, who found it on some junk mail. It was originally called “Sugarless Oatmeal Cookies” but I find this misleading because bananas, milk and raisins all have natural sugars. Name issue aside, I was interested enough to make a quick batch this afternoon. Found at Cookie Madness
Pumpkin Breakfast Cookies from Enlightened Cooking
Carrot Oatmeal Cookies Recipes – If you somehow combined a coconut macaroon with a bit of carrot cake, you might end up with a cookie like this one. Found at 101 cookbooks
Banana Oatmeal Cookies – are the kind of cookies you can eat for breakfast without feeling the least bit guilty since they are full of good-for-you breakfast ingredients like oatmeal, bananas and walnuts. Found at Best Ever Cookie Collection.
Fig and Nut Breakfast Cookies- found at Cooking Light
Whole Wheat Pumpkin Spice Breakfast Cookies – low fat cookies filled with all kinds of good-for-you ingredients including pumpkin, flax meal, yogurt and dried cranberries found at Enlightened Cooking
More Great Healthy Breakfast Recipes
Do you have a great healthy cookie recipe suitable for breakfast or need help making your favorite breakfast cookie recipe healthy? I’d love to hear from you. I love sharing healthy cookie recipes.
I’m wonder if the dough from any of these recipes – such as “More Favorite Healthy Breakfast Cookies”
Ellie Krieger’s Breakfast Cookies
can be successfully frozen or refrigerated and for how long??
I am single and enjoy baking just a few cookies at a time for a fresh breakfast treat.
I bought cookie dough from a fundraiser and kept and enjoyed it for months – but assume there were a lot of preservatives in it…..
thanks!
Hi Janet,
While I haven’t frozen any of these specific breakfast cookie doughs, I have frozen homemade cookie dough with great success. Just scoop the dough into portions and place them on a plate in the freezer till hard. Then pop them into a freezer bag and keep in the freezer. You should be able to bake them a few at a time from frozen in a preheated oven. They may take a minute or two longer to bake. The dough should keep in the freezer for at least 4 to 6 weeks.
Hope this helps. Happy Baking!