Breakfast Cookies

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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

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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.

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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.

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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.

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Excellent recipe. The cookie is moist and very tasty. Loved it!

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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.

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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.

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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!

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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 !!!

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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.