Breakfast Cookies

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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.

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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!

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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!

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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.

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They were EXCELLENT!

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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!

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I hate raisins, so I used craisins. They were FANTASTIC!

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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.

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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

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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.