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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    156 Reviews
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    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!
    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.
    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!
    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
    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.
    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.
    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.
    Excellent recipe. The cookie is moist and very tasty. Loved it!
    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. Iā??ve made 4 batches and hope there will be enough to get through the week. The pastry flour makes them very light.
    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.
    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!
    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 !!!
    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.
    Love this great breakfast treat. AND it's healthy too!
    Love this cookie!
    I love them! Very yummy!!
    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!
    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!
    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
    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.
    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.
    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.
    These cookies are soooo good! Very moist and tasty.
    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!
    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.
    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. :-
    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.
    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...
    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.
    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!
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