Breakfast Cookie Recipes?
Cookies for Breakfast?
Yes, it’s possible to start your day with cookies as long as they are made from one of the healthy breakfast cookie recipes, 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.
Did you know a study from the American Journal of Epidemiology found that people who skipped breakfast were 4.5 times more likely to be obese?
If that isn’t reason enough to eat breakfast, I don’t know what is.
With a plate of healthy breakfast cookies from one of these breakfast cookie recipes 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 cookie recipes and that’s where this list of healthy cookies recipes comes in
Updated: 10/19/13: These Skinny Pumpkin Oatmeal Breakfast Cookies, from Lynn’s Kitchen Adventures, are now at the top of the heap of favorite breakfast cookie recipes!
I divided the recipe for these delicious low fat, low sugar gluten free pumpkin oatmeal breakfast cookies in half. It made 10 cookies, perfect for our little family.
My Current Top Pick of Favorite Breakfast Cookie Recipes
- 1-1/2 cups quick cooking oats
- ¾ cup canned pumpkin puree
- ¼ cup brown sugar
- ¼ cup milk (I used coconut milk beverage)
- 1 tablespoon butter, softenend
- 1 large egg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (I used pumpkin pie spice)
- ¼ cup craisins, roughly chopped
- ¼ cup mini chocolate chips
- Preheat oven to 350 degrees. Lightly grease a baking sheet with nonstick spray or line it with parchment paper.
- In a medium size bowl combine the oats, pumpkin, brown sugar, milk, butter, egg, baking powder, salt, vanilla and cinnamon until well combined. Stir in the chopped craisins and chocolate chips.
- Drop heaping tablespoons of dough onto your prepared baking sheet, spacing them about 1 inch apart. Press them down, because they won’t spread.
- Bake 12 to 15 minutes until lightly golden and just firm to the touch.
- Remove from the oven and place baking sheet on a rack to cool for 2 to 3 minutes. Transfer the cookies to wire rack to cool completely.
- Makes 10 skinny pumpkin oatmeal breakfast cookies
Hungry Girl’s Grab & Go Breakfast Cookies, Another of my Favorite Breakfast Cookie Recipes
Next in my lineup of favorite breakfast cookie recipes 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.
#3 on My List of Healthy Breakfast Cookie Recipes: Ellie Krieger’s Breakfast 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.
- ¾ cup whole-wheat pastry flour
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- ¼ cup canola oil
- ¼ cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 egg
- ¼ cup (1 small jar) strained carrot baby food
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- ½ cup bran cereal flakes
- ⅓ cup raisins or dried cranberries
- ⅓ cup walnut pieces, lightly toasted and chopped
- 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 ¼-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 cookie recipes comes from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger. I love her sensible approach to healthy cooking and eating.
One More of My Favorite Breakfast Cookie Recipes: Peanut Butter Breakfast Cookies
- ¼ cup butter, softened
- 1 cup peanut butter
- ¾ cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup water
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 cups quick cooking oats
- ½ cup wheat germ
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- ½ cup raisins
- 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 ¼ cup measuring cupfuls ) 2-1/2 inches apart on greased cookie sheets. Flatten slightly.
- Bake for 15 to 18 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.
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. Found at Cookie Madness.
FiberOne Breakfast Cookies – I’m back with another healthy breakfast cookie recipes from The Sneaky Chef. Recipe from Eggless Cooking.
All Natural Banana Oatmeal Cookies – Today’s breakfast cookie recipes was sent to me by Sue, who found it on some junk mail. It was originally called “Sugarless Oatmeal Cookies.” Found at Cookie Madness.
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. This favorite breakfast cookie recipes 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.
If you liked these healthy breakfast cookie recipes, you might also like:
*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
Do you have any great healthy breakfast cookie recipes or need help making your favorite breakfast cookie recipes healthy? I’d love to hear from you. I love sharing healthy cookie recipes