Holiday Entertaining Made Easy: Wake Up to Breakfast Cookies

Breakfast cookies are the most-perfect way to serve holiday guests a hot, fresh breakfast, regardless of when they wake up.

I find that breakfast is one of the hardest meals to plan for in entertaining. People seem to get up at different times, and coordinating a delicious treat for everyone, no matter the time they wander into the kitchen, is a never-ending struggle. Well, it was before I stumbled upon the idea for scrumptious breakfast cookies.

What makes the perfect breakfast cookie? After performing a very informal poll, I determined that people like a low-sugar cookie. They also seem to really like the addition of oatmeal. Most folks feel that cookies without oatmeal are like a regular cookie and therefore a bit to decadent for an early morning treat.

As far as the addition of chocolate, it was determined that less is more. While everyone loves an ooey-gooey chocolate cookie in the afternoon, a morning cookie should utilize a hint of chocolate, so it is more of an accompanying flavor — not the star of the show.

I am sharing three recipes for breakfast cookies that are easy to make, assemble and serve. These are not your average oatmeal-and-raisin cookies. These unique flavors will delight the taste buds and are the perfect complement to all holiday entertaining.

Blueberry-Coconut Breakfast Cookies


1 1/2 cups rolled oats

1 cup sweetened coconut flakes

1/2 teaspoon salt

2 very ripe bananas, mashed

1/4 cup coconut oil, warm enough to be liquid

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 cup frozen blueberries

Cooking spray


Preheat oven to 350 degrees F. Combine oats, coconut and salt. Stir in bananas, oil, syrup, vanilla and cinnamon until well combined. Lastly, add in the frozen blueberries and stir to just incorporate.

Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.

Bake at 350 degrees F for 25 minutes or until golden. Cool on pan.

Apple-Cinnamon Breakfast Cookies


1 cup unsweetened applesauce

1/3 cup coconut oil, warm enough to be liquid

1/3 cup pure maple syrup

1 large apple, peeled and grated

1 cup old fashioned oats

1 cup all-purpose flour

1/2 teaspoon baking powder

2 teaspoons ground cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt


Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a baking mat.

Grate apple and squeeze out the excess liquid. (This is a great snack for the kids; they love the fresh apple juice!)

In a large bowl, mix together the applesauce, coconut oil, syrup and grated apple. In a separate medium-size bowl, stir together the oats, flour, baking powder, cinnamon, nutmeg and salt.

Mix the dry ingredients in with the wet ingredients until just combined. Scoop the batter onto the cookie sheet using a 1/4-cup measuring cup. Leave 2 inches between each cookie.

Bake for about 10 to 13 minutes until lightly golden.

Oatmeal Chocolate Chip Peanut Butter Banana Breakfast Cookies


2 1/2 cups rolled oats

2 teaspoons cinnamon

1 cup peanut butter (my family prefers chunky)

1/4 cup honey

3 large bananas, mashed

1/3 cup semisweet chocolate chips

Pinch of salt


Preheat the oven to 350 degrees F.

In a large bowl, mash the ripe bananas with a fork. Add in all remaining ingredients and stir until just combined. (The mixture may be thick and hard to stir.)

Use a cookie scoop to scoop out the dough. Using your hands, press the dough very tightly together to form the balls. Place on parchment-lined cookie sheet.

Bake for 12 to 15 minutes, or until the edges start to brown.

Related Links:

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Foodie Call: A Truly Boozy Breakfast with Whiskey Pancakes and Vermouth-and-Cherry Butter

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The Pioneer Woman's Wake-Up-Worthy Breakfast Recipes

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