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

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Healthy Every Week