Breakfast Cookies
Breakfast cookies are a delightful and nutritious way to kickstart your day. Packed with wholesome ingredients, they provide the energy you need to tackle your morning. These cookies are not only easy to make but are also versatile, allowing you to customize them to your taste. Whether you’re rushing out the door or enjoying a leisurely morning, breakfast cookies will satisfy your cravings and keep you fueled.
Ingredients
– 1 cup rolled oats
– 1/2 cup almond flour
– 1/4 cup honey or maple syrup
– 1/2 cup peanut butter
– 1/2 cup dark chocolate chips
– 1/4 cup dried cranberries
– 1/2 teaspoon cinnamon
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes about 12 cookies. Preparation time is approximately 15 minutes, and cooking time is around 15 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 150 calories, 5g protein, 8g carbohydrates, 10g fat, and 2g fiber. This information is based on one cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine rolled oats and almond flour.
- Add honey (or maple syrup) and peanut butter, and mix until well combined.
- Stir in dark chocolate chips and dried cranberries.
- Add cinnamon, salt, and baking powder to the mixture.
- Incorporate vanilla extract and mix until a dough forms.
- Line a baking sheet with parchment paper.
- Using a spoon, scoop dough onto the baking sheet, forming cookies.
- Bake for 12-15 minutes until golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute almond flour with whole wheat flour or gluten-free flour for a different texture. Additionally, use any nut or seed butter in place of peanut butter to cater to dietary preferences.
Serving and Pairings
Breakfast cookies pair wonderfully with a side of fresh fruit, yogurt, or a warm cup of coffee or tea. They are great for on-the-go breakfasts or as a snack throughout the day.
Storage and Reheating
Store breakfast cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months. Reheat in the microwave for a few seconds before serving.
Cooking Mistakes
- Don’t skip the baking powder; it helps the cookies rise.
- Ensure your peanut butter is smooth for better mixing.
- Don’t overbake; keep an eye on them to prevent dryness.
- Measure ingredients accurately for best results.
- Chill the dough for 10 minutes if it feels too sticky.
Helpful Tips
- Experiment with different mix-ins like nuts or seeds.
- For a vegan option, use maple syrup and a plant-based butter.
- Adjust sweetness by adding or reducing honey.
- Use parchment paper for easier cleanup and cookie removal.
FAQs
Can I make these cookies gluten-free?
Yes, simply use gluten-free oats and flour alternatives to make the cookies suitable for a gluten-free diet.
How do I make these cookies healthier?
You can reduce the amount of sweetener or substitute with natural sweeteners like mashed bananas or applesauce.
Can I add protein powder?
Absolutely! You can mix in a scoop of your favorite protein powder for an extra protein boost.
Are these cookies suitable for kids?
Yes, these cookies are a great snack for kids, providing energy and nutrients without excessive sugar.
How long do these cookies last?
When stored properly, breakfast cookies can last up to a week at room temperature or three months in the freezer.
Conclusion
Breakfast cookies are a versatile and easy option for a nutritious start to your day. With endless variations and simple ingredients, they are perfect for everyone. Enjoy them fresh or stored for later, and customize them to fit your taste!

Breakfast Cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup honey or maple syrup
- 1/2 cup peanut butter
- 1/2 cup dark chocolate chips
- 1/4 cup dried cranberries
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine rolled oats and almond flour.
- Add honey (or maple syrup) and peanut butter, and mix until well combined.
- Stir in dark chocolate chips and dried cranberries.
- Add cinnamon, salt, and baking powder to the mixture.
- Incorporate vanilla extract and mix until a dough forms.
- Line a baking sheet with parchment paper.
- Using a spoon, scoop dough onto the baking sheet, forming cookies.
- Bake for 12-15 minutes until golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.