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Healthy 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 cliché 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.
Breakfast cookies offers an acceptably convenient, healthful and delicious start to the morning. These recipes are lower in sugar than the average cookie, packed with nutrients and, with ingredients like heart-healthy nuts and fiber-rich oats, can hardly be considered a “junk” food.
These cookies are a great make ahead healthy option that are also super portable!
With a plate of healthy cookies—from one of these recipes—on the counter, or a bag of individually wrapped treats in the freezer, you can just grab one and go. Perfect for breakfast or a nourishing snack.
How Many Calories and WW Points in Ellie’s Breakfast Cookies?
According to my calculations, these breakfast cookies with dried cranberries from Ellie Krieger have about 190 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
If you’ve made these Healthy Breakfast Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Ellie Krieger’s Breakfast Cookies Recipe
Equipment
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
Instructions
- Place rack in the center of the oven and preheat oven to 350F degrees. Line a baking sheet (affiliate link) 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 (affiliate link) 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 (affiliate link) 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 5 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: This delicious breakfast cookie recipes comes from The Food You Crave: Luscious Recipes for a Healthy Life (affiliate link) by Ellie Krieger. I love her sensible approach to healthy cooking and eating.
More Healthy Breakfast Cookies for WW
Low Fat Peach Breakfast Cookies
Hungry Girl, Lisa Lillien, creates another winning WW friendly recipe with these Low-Fat, Low-Sugar Peach Blender Breakfast Cookies. They mix together easily and pour (or scoop) right from your blender (affiliate link) onto the baking sheet (affiliate link), making for very little kitchen cleanup. You’ll get six large cookies with this recipe that can be individually wrapped and refrigerated for a speedy grab-n-go morning breakfast.
Oprah’s Healthy Sugar Free Apple Oat Breakfast Cookies
The secret to these sugar free cookies is natural sugar from apples, bananas and raisins. In addition to being free of refined sugar these wholesome breakfast cookies are low calorie, low fat, gluten-free, egg-free, dairy-free, vegan and most importantly they taste great. They make a great grab-n-go breakfast, lunchbox, after school or anytime snack.
Chewy Chocolate Chip Oatmeal Breakfast Cookies
If you are looking for tasty healthy banana cookies that are low fat, vegan and gluten-free—this is the recipe for you.
More Lighter Breakfast Cookie Recipes from around the Web
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.” (Cookie Madness)
Blueberry Oat Breakfast Cookies
These blueberry oatmeal breakfast cookies are filled with lots of goodness and what I like to call a mix between a muffin and a cookie—and at 1 SmartPoint, each you can have a few… or 5 (Drizzle Me Skinny)
Gluten-Free 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. The cookies turned out great! They were fat, soft, round and perfect for wrapping individually. I’m looking forward to playing with the flavors. If not for breakfast, they make a great snack. (Cookie Madness.)
FiberOne Breakfast Cookies
I’m back with another healthy breakfast cookie recipes from The Sneaky Chef. (Eggless Cooking)
Peanut Butter Fig Breakfast Cookies
These oversized cookies are more like muffin tops, but calling them cookies makes them seem a bit more indulgent. They’re chock-full of exercise-friendly ingredients like dried fruit and nuts. They’re ideal with a These breakfast cookies are loaded with banana, oats, whole wheat flour, flaxseed, peanut butter, figs, and chocolate chips to make a satisfying, filling breakfast. Kids love ’em. Sorta like granola cookies. (Leite’s Culinaria)
Oat Raisin Breakfast Cookies
These Oat Raisin Cookies freeze really well. If you make the batch of 12 cookies and don’t trust yourself not to eat the whole lot in one sitting just pop them in the freezer and take them out one at a time when needed. (The Pointed Kitchen)
Wow, incredible blog layout! How long have you been blogging for?
you make blogging look easy. The overall look of your
website is magnificent, let alone the content!
Yes! Finally someeone writes about easy recipes rikce pudding.
I found a simpler, tad healthier recipe, just 3 bananas, 1/3 cup of apple sauce, 1/2 cup of almond milk, 1/2 cup of raisins, tsp. vanilla extract, tsp. cinnamon and 2 cups of oatmeal (15 min at 350). They are thick and sweet and no added sugar and glutton free. They are a little gooey, but I didn’t let sit on a baking rack. I eat a couple with my tea/coffee in the morning with an apple.
Yess! This is about the healthiest, most delicious low calorie option for a breakfast cookie that I have seen. I have made this with a few variations. I have substituted dried cherries for raisins. I have added pecans, or peanut butter. What I love most is they are so easy to make with no flour, no eggs, and no sugar! Delicious! !
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!