Breakfast Cookies

Total Time:
32 min
Prep:
20 min
Cook:
12 min

Yield:
12 cookies, serving size 1 cookie
Level:
Easy

NUTRITION INFO
Ingredients
Directions

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. 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 and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. 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. Let cookies cool slightly, then transfer to a wire rack to cool completely.


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4.7 158
I've been trying to get my son to eat breakfast, I think these delicious cookies will be just the trick! Thanks Ellie, your the best! item not reviewed by moderator and published
I love these cookies. My boys (ages 5 and 3) also will gobble them up. I freeze them and have them for a healthy on the go breakfast before they go to school. Instead of butter and canola oil, I will use coconut oil. I also will add ground flax and chia seeds to pack the nutrients. My boys don't love dried fruits, so I omit those and will add a small handful of chocolate chips to keep them interested. I've also added apple sauce if I feel that the mixture is dry after adding the additional ingredients. I prefer canned pumpkin to the baby food. Fantastic recipe!! Thanks! item not reviewed by moderator and published
I make these in larger batches and freeze them for quick healthy breakfasts for my kids. I like to use pureed butternut squash instead of the baby food, which which seems to make them a little more moist. I also use raisin bran cereal instead of just bran flakes, and add in a lot of cranberries and pecans along with scoops of milled flax, bran. My kids love them. Thanks for the great recipe! item not reviewed by moderator and published
Great cookies for any time of day! Modifications: used all whole wheat pastry flour, used one large carrot instead of baby food, added more oats instead of walnuts, and reduced nutmeg to 1/4 teaspoon. Baked at 375 because my oven does not stay at a constant 350 and had to bake for 14 minutes for 24 smaller cookies. Would make again with no further modifications. item not reviewed by moderator and published
These are delicious and relatively healthy cookies! I think they are great any time - as breakfast, snack, or dessert! I used a mixture of raisins and dried cranberries, but other than that I followed the recipe exactly. I will definitely be making them again! item not reviewed by moderator and published
These were loved by all my family and we share with any other person we know who is trying to have better eating habits. Though they were good as they were, I made some switches in the ingredients due to what was available when we wanted more. I used cranberries instead of raisins and cane sugar instead of sugar and quinoa flour instead of all purpose flour. Thank you Ellie item not reviewed by moderator and published
I love these cookies and have made at least one batch a week for the last year. The only sugar I add is about 1/8 cup turbinado sugar and I add some chopped good quality dark chocolate. I also add about 1 tablespoon instant coffee to the liquids. They are more like a scone and go great with coffee in the morning. I too vary between unsweetened applesauce, carrot baby food and canned pumpkin. We even took them on our backpacking trip for breakfast. item not reviewed by moderator and published
Totally delicious. I subbed in one grated carrot for the carrot puree and added 1/4 tsp. allspice. Great for hiking snacks. If you forget the baking soda it is more like a granola cookie; firmer and crunchier; bake an extra 4-5 min for that version. Much healthier than a store granola bar. item not reviewed by moderator and published
Very good. I like to use raisin bran and also add dried cranberries. I also add ground flax seed. My kids absolutely love these cookies for a mid morning snack at school between breakfast and lunch. item not reviewed by moderator and published
Excellent recipe. The cookie is moist and very tasty. Loved it! item not reviewed by moderator and published
These are WONDERFUL! I had a breakfast cookie while on vacation that I liked. When I found these I just hoped I would like them just as much. These are 100 times better! I substituted coconut oil and they were great with the baby food. I will use applesauce or a vegetable puree next time. I like that I can personalize them according to likes or what we have on hand. I’ve made 4 batches and hope there will be enough to get through the week. The pastry flour makes them very light. item not reviewed by moderator and published
Just finished making these and I will definately be making them again! I thought they were great. I did not add rasins, instead I added chopped dried apricots, bing cherries, and cranberries. I used pecans instead of walnuts, and I also added more cinnamon and nutmeg than called for. I loved how they tasted, couldnt wait till breakfast, I think they will just become one of our regular cookies. item not reviewed by moderator and published
This is the closest recipe I have found to my favorite Starbucks Breakfast Cookie! (Starbucks stopped selling them an few years ago and I've been searching ever to find something close, and this I have to say is 90% close! Love this recipe, I'm addicted as I was the Starbucks cookie, love the nutrious factor and tthe taste! item not reviewed by moderator and published
This was great. The video really help pull everything together and am glad I watched it before making. Suprisingly, one cookie is a full meal. They were very, very tasty - no one knew they were good for them. Also really happy that it made 12 cookies; so I wasn't a slave to the oven for hours. One batch and you're done !!! item not reviewed by moderator and published
Delicious! Instead of the canola oil, I used 1/4 cup of applesauce. In lieu of butter, I used 2 tbsp of coconut oil. Instead of brown sugar, I used 1/4 cup of agave. Used 2 egg whites instead of the whole egg. And I used 100% whole wheat flour. Turned out great! Would be super yum with coconut flakes, too. item not reviewed by moderator and published
Love this great breakfast treat. AND it's healthy too! item not reviewed by moderator and published
Love this cookie! item not reviewed by moderator and published
I love them! Very yummy!! item not reviewed by moderator and published
I sorta didn't know what to expect since the reviews were somewhat mixed, but I am THOROUGHLY pleased with these cookies. My kids, who are pickier eaters, also liked these cookies. Would definitely recommend! item not reviewed by moderator and published
LOVE these cookies. I have been making them for the past 2 years and finally had to leave feedback. I use a mix of craisin and raisins, I also am 3x the batch. I do like to use a pinch of allspice in there. I really love the flavor of nutmeg so I didn't taste a problem with that. I sometimes add a bit more. I have used applesauce when I realized I had everything but the babyfood one day. They came out GREAT, the flavor wasn't as bold like the carrot and the cookies came out a bit lighter in color. I have shared this with everyone I know. Mostly after I make a few and take them to work to snack on and everyone tries some. I constantly have to email or have copies of this on hand. AWESOME! item not reviewed by moderator and published
I just made these cookies today. I am not a good baker, a great cook but not to good at baking. But these cookies turned out great. even my husband liked them. They are not suppose to be sweet, so you have to get use to the taste. I used Splenda and Honey instead of sugar and brown sugar. Mixed up different nuts in a baggie and used that. It was delicious. Thanks Ellie item not reviewed by moderator and published
Even though there were so many 5 star reviews, with people going on about how great these are I knew my too picky kids would not go for them. I sadly was right. I left out the raisins though because they don't like them and they add a lot of sugar anyway. The biggest complaint was they did not have enough flavor , follow by the texture. I am going to try subbing finely chopped apple coated in a lil sugar and cinnamon. I will also add nutmeg and add replace some of the flour with more oats. item not reviewed by moderator and published
Just made these yesterday. Did not have baby food carrots so I steamed my own and smashed them. DId not have nuts either so I chopped up 1/3 cup of apple and added that. Easy recipe to make, yummy breakfast cookies,better than the one's the man on the oatmeal box. Will make these forever they are so good and easy to make. Thanks Ellie Wish I could give these a 10!! I have since started making these cookies without the oil or butter and use unsweetened applesauce. I add all kinds of different dried fruits in place of the raisens. Use almost any veggie you can think of in place of carrots. Also just tried them with grated carrots instead of stemed ones and they turned out great. Still love these after all the years I have been making them. Will make them forever. Mine only take 11 mins in my oven. Thanks again Ellie. item not reviewed by moderator and published
Okay, I can't say enough about these cookies. Since I discovered this recipe on FN (Ellie Krieger, my wife has not let me stop making them. If fact, when I don't make them, she is heart broken. They not only taste awesome, they help your digestive track quite well. I made one change though. I substituted Uncle Sam's Whole Wheat and Flax Seed cereal (sold at Walmart for around $2 for the bran flakes. Totally awesome cookies and they will be a recipe in our family forever. item not reviewed by moderator and published
These cookies are soooo good! Very moist and tasty. item not reviewed by moderator and published
These cookies turned out great! Best breakfast cookies ever- instead of carrot baby food I made my own carrot puree, instead of wheat flour I used all purpose flour, and instead of bran flakes I used crispy rice. It gives it a real crunch! item not reviewed by moderator and published
These cookies are wonderful! I always try to follow a recipe exactly the first time I make it, but I did have to make a few substitutions for ingredients I had in my pantry. I used all natural applesauce instead of the carrots, dried cranberries instead of raisins, and Special K protein plus cereal instead of bran flakes. The recipe was so easy to make and my family really enjoyed them. My children never missed the extra sugar you find in most cookies. I will definitely make these again. item not reviewed by moderator and published
These cookies are outstanding! I added 1/4 cup of flour and 1/4 cup of cake flour, I did need to add a couple tablespoons of extra flour to make a stiffer dough, cookies took only 10 mins to bake in my oven. We love the fact they're healthy and not full of sugar and fat. :- item not reviewed by moderator and published
I added 1/4 cup ground flax seed, 1/4 cup wheat bran, 1/3 cup dates. I replaced the 3 tablespoons of white sugar with 1 tablespoon honey. Used pear puree in place of the carrot. I also made my cookies with a smaller scoop. I really like the flexibility of this recipe and will be using it in the feature for many other combinations. I love the fact that sugar isn't the main ingredient in these as it is in many of the other breakfast cookie recipes I looked at elsewhere. item not reviewed by moderator and published
For those interested in the nutrition facts, see below: Nutrition Facts Amount per serving Calories: 179.7 kcal Carbohydrate* (50% 23.02 g Protein (7% 3.17 g Total Fat (44% 9.03 g Monounsaturated 3.55 g Polyunsaturated 2.9 g Saturated 2 g Cholesterol 23.47 mg Dietary Fibre 1.94 g Vitamins Vitamin A 1524.84 IU Thiamin 0.12 mg Riboflavin 0.12 mg Niacin 1.49 mg Pantothenic acid 0.2 mg Vitamin B6 0.13 mg Folate 30.15 mcg Vitamin B12 0.24 mcg Vitamin C 0.18 mg Vitamin E 0.93 mg ATE Minerals Calcium 17.29 mg Iron 1.78 mg Magnesium 23.91 mg Phosphorus 67.99 mg Potassium 125.82 mg Sodium 37.1 mg Zinc 0.59 mg Copper 0.11 mg NOTE: This does not include spices, salt or baking powder... item not reviewed by moderator and published
Very yummy and a perfect solution to a busy morning. It ticks all the boxes. I added finely grated carrots along with one tablespoon of flax seed meal for added nutrition and texture. A family favorite. item not reviewed by moderator and published
I was really hoping for more flavor from this cookie. I thought it very bland in flavor. I might try again with orange zest hopefully it will bring it a little to life. Yet to find healthy breakfast cookie that is full of flavor! item not reviewed by moderator and published
These are wonderful. very tasty and very filling. They make a good breakfast It would good if we knew the calories and nutritional values item not reviewed by moderator and published
oh my love it love it love! Just got the recipe today and had most of the ingredients. I used applesauce instead of the oil but i did add alittle melted butter. I didnt use the carrots. Used half of the sugar because the dried cherries that i put in it added more than enough sweetness. Instead of walnuts, which would have been great but I didnt have any, I used slivered almonds and toasted them instead. This recipe is great because I have already figured out how I can make this cookie about ten different ways. I dont really enjoy baking, cooking is more my thing, but this recipe I highly recommend. item not reviewed by moderator and published
A bit too much nutmeg, used 1 c of apple sauce, no oil or butter and 1 c of oats, no bran. REALLY soft and yummy. item not reviewed by moderator and published
LOVE them! I made a few substitutions mostly so my husband would eat them or because I didn't have all the ingredients. I did not use the butter or the granulated sugar--just the brown one (3tbsp. Instead of raisins I used a mix of craisins and dried apricots. Also I didn't have any bran cereal so I used a Weetabix wheat biscuit! I crumbled it in the mix and it worked out great. I toasted the walnuts in the oven as it was pre-heating. my favorite healthy breakfast so far! item not reviewed by moderator and published
These cookies were really easy to make! I couldn't find whole wheat pastry flour, so I just used whole wheat flour. I also used applesauce instead of the carrot baby food and I didn't add raisins. I added chocolate chips instead. I can't wait to make them again! item not reviewed by moderator and published
Really enjoyed them! Easy to make. I sub'd Splenda for the sugar & brown sugar, Fiber One Bran Cereal with raisins & added a few more Craisins; I couldn't find Pastry Flour, so I used all purpose whole wheat flour. My boyfriend was concerned that they would be too sweet, NOT SO! Very filling. Would LOVE if Ellie would post Nutritional values with her recipes.....better yet, Food Network should post them with ALL the recipes!!!! item not reviewed by moderator and published
any idea on how to increase the fiber item not reviewed by moderator and published
nutritional values? item not reviewed by moderator and published
Thank you for this recipe. My son is having some health problems and I needed something for him to eat in the mornings that didn't make him fell so full and still get nutrition. I like to use the baby prunes and dryed cherries. You are right about using the whole wheat pastry flour, it makes all the difference. Once again you have been able to help me out! Thanks item not reviewed by moderator and published
These are seriously so good! I made two batches and used two different kinds of baby food. In the first batch, I used the carrots. In the second batch, I used peaches. I can't say that the taste differs too significantly. One tip, the shape that your cookie is in when you put it in the oven is the shape it will be when it is done baking. So, if you want them to be round and flat, make sure you shape them that way before you bake them. item not reviewed by moderator and published
this recipe is outstanding I sub apple sauce for the carrot baby food, pecans for the nuts and chocolate chips. You can change it so many ways. Oh yes and I use all wheat flour the 100% kind. I have one a day with my yogurt and I fill good about it and its a cookie. item not reviewed by moderator and published
Perfect breakfast cookie! I used pecans and dried cranberries since that is what I had on hand. I also added about 1/4 cup choc. chips. They are moist and super yummy. I will freeze them and then zap one up as I am running around. Great when you are on the go. item not reviewed by moderator and published
I've made the recipe 3 times. The first time I handled the dough too much, so now I make sure to combine dry and wet ingredients separately, then stir together until just combined. Comes out perfect! The first 2 times I made the recipe as is. This last time I made some substitutions... Craisins instead of raisins, 2 tbsps of Brown Sugar Splenda instead of the 1/4 c. brown sugar, 3 Dove chocolates chopped into chunks instead of the mini-chocolate chips, and 1/4 cup of pumpkin puree instead of the baby-food carrots. This last batch was awesome! item not reviewed by moderator and published
I adjusted a few things like the others have below. I used Blood Orange Olive Oil instead of the canola oil and doubled the oats because I didn't have bran cereal. I just made these and found them to be surprisingly yummy and filling! I will totally try the pumpkin though instead of the carrot food. And, I might try them with a little garam masala to give them a little kick! item not reviewed by moderator and published
I just made these and used pumpkin puree and pumkin seeds instead of baby food and nuts. I also added ginger and cloves, perfect for fall! They were delicious. item not reviewed by moderator and published
I was really impressed with this recipe. My sister made fun of me the entire time I was making them but in the end she really liked them too. item not reviewed by moderator and published
These cookies were EXCELLENT. I generally consider myself to be a mediocre cookie baker, or perhaps I have tried making "healthy" cookies and had just not found the right recipe. But this is it! These are a little bit more of a cake-y cookie, but certainly soft and fluffy. I used regular whole wheat flour and added chocolate chips to mine, and I'm sure you could amend this recipe to include anything. I will use this recipe over and over! item not reviewed by moderator and published
Added sunflower seeds and 1/2t honey. Used Splenda instead of real sugar. Very tasty, even in the middle of August. item not reviewed by moderator and published
The other commentors are correct in that this is a great guideling recipe. I have swapped several items in and out. dried apples or dried cherries for raisins. Wheat germ for part of the the whole wheat flour. more oatmeal for the bran. applesause or squash or even shedded carrots for the baby food. all kinds of nuts for the walnuts. The recipe comes out great every time. item not reviewed by moderator and published
I've substituted other types of baby food (squash, applesauce) and they are just as good. I love the fact that they aren't super sweet, in my opinion they are just sweet enough. And my daughter loves the idea of having cookies as part of her breakfast! I feel great giving them to her because of the whole wheat flour and other good ingredients. I make these a couple times a week to have around the house for snacks for all of us. item not reviewed by moderator and published
I was worried that they wouldn't turn out because I didn't have wheat "pastry" flour, just whole wheat flour... but they turned out light and fluffy and fantastic! I added some ground flax (why not) and next time I will take some suggestions and add more dried fruits just for fun... who says healthy can't taste great? item not reviewed by moderator and published
I think these are one of the best cookies I ever put in my mouth! It is a healthy and delicious cookie. wonderful with a cup of coffee. item not reviewed by moderator and published
I tried to follow the recipe as close as I could, but I can't shake the feeling that recipes are mere guidelines. I put both walnuts and pecans in as well as used raisins, some leftover chopped dried plums and some dried cranberries. I also put extra oatmeal and pecans on the top. The only thing that I would change is substituting some applesauce mixed in with the carrots. Other than that these are WONDERFUL! item not reviewed by moderator and published
I'm making these cookies right now and they smell wonderful! The only changes I made to the recipe are that I did not have bran flakes so I actually used another 1/4 cup of rolled oats and a 1/4 cup of wheat germ because I had it on hand and thought, why not? I also used a 1/4 cup of unsweetened applesauce instead of the carrot baby food because the textures are about the same and the sweetness probably isn't much different- I was tempted to steam and puree some carrots ( I made homemade baby food for my son) but was feeling a little lazy ;-) One small piece of advice - use a standard size ice cream scoop with a release to scoop the dough - fill it almost completely and you'll get 12 perfect cookies!! Enjoy! I know I will! item not reviewed by moderator and published
I use a lot of Ellie's recipes and this is another good one. These breakfast cookies were simple to make and taste great. I made my cookies smaller so I could get 30 cookies, this way the WW points would not be so high; 1cookie = 2 points. Great with coffee! item not reviewed by moderator and published
You would never know these are good for you! My husband loves them! My kids stopped by and each one of them ate a cookie and raved about how much they liked them. I will definately make these again & again..... thanks Ellie item not reviewed by moderator and published
I did change these a bit but they came out perfect!!!! I did not use any butter or oil and used 1/2 cup applesauce instead. I did not use any brown sugar but used 3 tablespoons of vt maple syrup and 3 tablespoons of sugar in the raw. I used 1/2 cup pumpkin puree and dried blueberries instead of raisins. To balance out all the liquid i used 1/4 wheat germ and 1/4 cup flaxseed. I also didn't have any bran cereal but doubled the oats. I made them a little smaller but they cooked about the same amount of time. These were even more healthy than the original recipe and were delicious and filling!! Will make these at least 100 more times! item not reviewed by moderator and published
these cookies are so AWESOME!!!!! if no one told you, you wouldnt know that they are healthy. moist..easy to make..bake in a second. item not reviewed by moderator and published
These are great mid morning snacks to get you through to lunch. I usually bring one with me to have after a workout. I used canned pumpkin instead of the carrots and they are even better! item not reviewed by moderator and published
I love the idea of this recipe, and i can see so many variation possibilities. Taking notes from the other reviewers, I used a full 4-oz jar of carrot puree plus half of another jar. I used almonds instead of walnuts since i had them in the pantry. I also substituted granulated sugar with splenda (and much less than the recipe called for, too). I'm not a big splenda fan, so i didn't want to use too much of it - but I didn't want to increase the brown sugar, or use granulated sugar at all. But, my cookies just weren't sweet enough. In the future, I will add 1/4 cup of applesauce and let it bake an extra minute if they're too wet. item not reviewed by moderator and published
Prepared in advance they are quick and hearty, but try having only one. LOL I did manage to stop at two. item not reviewed by moderator and published
I tried these because my husband won't eat breakfast unless it's portable. They were moist and delicious! I didn't have any problems with crumbling dough, but I think it's because I used the whole 4 oz. jar of baby food, which is more than 1/4 cup. If I had measured it out, the dough would have been less moist. Next time I will try adding cocoa as suggested by another reviewer. This is a very versatile recipe! Thanks Ellie!! item not reviewed by moderator and published
These cookies came out moist and with so much flavor. These will be a staple in our house! item not reviewed by moderator and published
My husband, 3 year old and I love these and they get us out the door on time! Great for kids you tell them a cookie for for breakfast and they are all over it!! item not reviewed by moderator and published
These are a favorite in the morning with busy family! I sometimes replace raisins with dried cranberries or dried cherries, and will add a Tb. or so of cocoa to deepen flavor. These freeze well also. item not reviewed by moderator and published
Love the cookies as is recipe however, Im a diabetic can I make these cookies with Splenda sugar and Splenda brown sugar and how would that change the nutritional content? Thanks Elle for a quick helthy breakfast!!! item not reviewed by moderator and published
There is so much in this cookie that its healthy and it is great snack for my kids that is good and healthy and they do not even know it. I love them also. item not reviewed by moderator and published
After adding all ingredients into my CalorieKing Program it relates the following nutritional facts: 1 cookie 166 calories, 7 g fat, 23 carb, 3 protein, 2 fiber and 9 sugars. Excellant flavor and texture. Upon making them the 2nd time, my husband and son ate the first batch in two days, I added a little shredded carrots to beef up the texture. Excellant cookie anytime of day! item not reviewed by moderator and published
I would love to make this recipe, but am disappointed there are no nutritional facts, as with many of Ellie'e recipes. item not reviewed by moderator and published
These cookies are wonderful. I doubled the recipe because I didn't think 12 cookies would be enough. The turned out great. The pan I cooked 2 minutes shorter was the best most moist cookie ever. Unfortunately throughout the week I thought they were 2 weight watchers points and then I found the nutrition information and the are 4 ooops. But I will find a way to incorporate them as 4 pointers now. If you love these you will love the carrot cupcakes. Can anyone tell my why Ellie has the best, most wonderful, and healthy recipes yet all her shows are reruns when all the other shows cook great food but don't put the nutrition at the core? I mean look at the demand for great, nutritious food. item not reviewed by moderator and published
With a not quite 2 year old and a full time job, its easy to miss breakfast. 2 cookies in the morning leave me satisfied until lunch. I did make a few changes - Used 1/2 cup golden flaxseed meal in place of some of the flour. Added pecans and walnuts (doubled the amount of nuts). Used applesauce rather than butter (add until you have the right consistency). Doubled the carrots -steamed and mashed rather than pureed. Added chopped candied ginger and powdered ginger. Used coconut oil in place of canola. Omitted the granulated sugar (added a tiny bit more molasses and the applesauce). item not reviewed by moderator and published
Can't wait to have one with my coffee in the morning! They are delicious and healthy. My kids loved them too. Reminded me of a soft pumpkin like bread or muffin, which I love item not reviewed by moderator and published
I've been wanting to try these for a while. Tonight was the night. I'm totally happy (and my Hubby, too) with the finished product. Can't wait for morning coffee and one of these! I'm bringing some to work. That will be the real test! I will keep you posted on everyone's response. item not reviewed by moderator and published
These cookies had a complex flavor, not unlike a carrot cake, that I really enjoyed. The whole wheat flour, oats, and cereal gave them a great hearty texture that held a lot of moisture, even several days after baking. I baked mine in two batches, the first coming out slightly overdone and dry, and the second just about right. My oven is notorious for killing cookies and other delicate baked goods with it's uneven and unpredictable temperatures fluctuations, but even the over-baked cookies survived it. They were a bit crispier and drier around the edges than the second batch, but must have pulled some moisture out of the air because they were better after a day in a sealed container. So, if you leave them in a little too long, do not fear! They're hearty enough to survive. Although they're good as is, a light drizzle of a cream cheese-based glaze will trick the tongues of more finicky eaters and add a little tang to bring out the carrot flavor. item not reviewed by moderator and published
I need more protein in the morning than these provided, so I added extra nuts (almonds) added a little almond extract (fools you into thinking there is more sugar), used brown sugar instead of white ( I like the flavor better) and I added more oats (because I like the flavor and texture). They turned out great! With some greek yougurt, it was a satisfying and quick breakfast! item not reviewed by moderator and published
My whole family just loves these cookies. They are so moist and easy to make. The second time I made them I substutued 2 teaspoons pumpkin pie spice and added 1 tablespoon ground flaxseed. Thanks, Ellie for another fantastic recipe! item not reviewed by moderator and published
I made these cookies based on the vast amount of 5 star ratings. Personally, I do not feel this is a 5 star recipe due to the overall flavor; there is simply too much nutmeg in this recipe. Also I found it an unnecessary step to toast the nuts, it is already a bit more complicated than an average cookie recipe, and toasting the nuts did not seem enhance anything in any way. A positive change I made was using dried cranberries instead of raisins, they truly added a much needed bit of color, and a slightly fruity tang. Overall the cookie texture was great, and the flavor pleasant, but I feel they could have been slightly more sweetened, the nutmeg again leaving a bit of a bitter aftertaste. The cookie has the potential to be really great but the recipe does need some tweaking. I would make these again- they do have potential, but no way is this recipe 5 stars at this point. item not reviewed by moderator and published
They were EXCELLENT! item not reviewed by moderator and published
These were so yummy! Not as dense a store bought breakfast cookies which made them a nice and economical change. Loved the spices, easy to make and tasted great from the oven or the next day! I will be making these often! item not reviewed by moderator and published
I hate raisins, so I used craisins. They were FANTASTIC! item not reviewed by moderator and published
This is a wonderful on the go breakfast! I followed the recipe as written and it was very easy (and I'm a horrible cook). Almost all of the ingredients you'll readily have on hand. It's moist and the flavors are very comforting--cinnamon, nutmeg, walnuts. Thank you Ellie for creating healthy recipes without sacrificing taste. item not reviewed by moderator and published
per serving Total Fat: 9g Monounsaturated Fat:3.5 Protein: 3g Fiber: 2g Sodium: 120 mg Calories: 190 Saturated Fat: 2g Polyunsaturated Fat: 3g Carbohydrates: 23g Cholesterol: 25mg Hope this helps item not reviewed by moderator and published
These cookies are such a great and healthy treat for breakfast on the go. They taste fantastic. I used whole wheat flour in place of the 1/2 cup all purpose flour to make them even more healthy; I also just steamed some carrots and pureed them instead of using the baby food and they came out great. I think craisins would be a good substitute for the raisins just to change them up a bit. Thanks Ellie for another great recipe. item not reviewed by moderator and published
Follow the directions to the "T" and you will have soft, chewy, yummy goodness. They are not too sweet which makes them perfect for breakfast and because of the cinnamon and nutmeg you feel like you are having a treat! item not reviewed by moderator and published
AMAZING!!!!!! I made these for my husband and I this morning and we're expecting them to be this great. I'll be making these on a weekly basis for a great on the go breakfast. Thanks item not reviewed by moderator and published
Great Cookies. Would it be possible to get nutritional information on these cookies; such as calories, fat, fiber? item not reviewed by moderator and published
I loved this cookie and I HATE anything healthy!! I substituted applesauce for carrot puree since I had applesauce in the house. I don't think they need any sweetness added to them, especially if you are eating them for breakfast. Perfect for breakfast on the go with some yogurt. item not reviewed by moderator and published
why not write recipes in ounces or grams item not reviewed by moderator and published
Made these last night...I personally they taste just fine the way the recipe says to make them. I really don't feel like any additional sweetness needs to be added (and trust me, I'm a sweet and rich junkie) as they aren't supposed to be a dessert cookie...though you could still enjoy them for dessert. Easy to make, filling and full of flavor. Another 5 stars to add to the list.... item not reviewed by moderator and published
I have made these cookies now 3 times and I can't stop. They are just wonderful!!! When your on the go and need a good breakfast...these are perfect. Thanks so much for this recipe! item not reviewed by moderator and published
I love these cookies, as does my husband, who doesn't like anything healthy, especially oats. I did substitute mini semi-sweet chocolate chips in lieu of raisins and this added some sweetness. If you use 60% or more caco chocolate chips it still keeps them healthy. It's a win win with these cookies. The only problem is I can't eat just one. They are addictive! item not reviewed by moderator and published
This recipe is like a cross between carrot cake and a cookie!! Make the recipe exact....and I recommend spinkling a little raw sugar on top before baking. Gives them a little sparkle...and just a little sweeter taste..!! Also try a sugar glaze frosting on top (like you use with gingerbread). This makes them a little less healthy...but HEY...it's DESERT!!!!!!! item not reviewed by moderator and published
i Love Ellie and followed this recipe, and everyone LOVED it. Plus, i dont feel guily about letting my kids eat Cookies for breakfast. They love me for it, and im glad they are eating healthy and kick starting their day =) item not reviewed by moderator and published
With all due respect, Brenda, do you think you weren't crazy about these cookies because you didn't follow the recipe? Who bakes with Splenda and really expects it to turn out tasting great?! item not reviewed by moderator and published
To answer the previous post, yes, I used king arthur's ww flour, all oats instead of bran flakes and didn't use any AP flour. It was absolutely fine with those substitutions. I also subbed canned pumpkin puree for the carrot, and threw in a big extra dollop to sub for the butter. They were moist, not too sweet, had a soft texture and my family really liked them. I do agree with previous posts that this probably wouldn't be substantial enough for a breakfast, but would work nicely with a piece of fruit and some yogurt. Would also be great for a snack. item not reviewed by moderator and published
No one mentioned the whole wheat 'pastry flour'. Is that something everyone has around? Has someone tried it with King Arthur Whole Wheat (or Unbleached White Whole Wheat Flour) flour? item not reviewed by moderator and published
I made these exactly as Ellie described. They were wonderful. I like the fact that you can subsitute some of the ingredients. I will try some variations next time. Since I am frequently running "late" to work...this grab and go breakfast is great for me. It will certainly help the temptation to stop and pick up a donut!! item not reviewed by moderator and published
II had high hopes for these cookies after watching Ellie make them. I substituted Splenda for the granulated sugar. I also didn't have canola oil so used vegetable oil. The cookies were just average. I liked the texture and softness/moistness. However, the taste left a bit to be desired. I doubled the recipe and froze most of them in individual freezer baggies so I can take them out of the freezer, put them in my purse, and have a quick mid-morning snack later. item not reviewed by moderator and published

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