Mix & Match Breakfast Cookies

Mix & Match Breakfast Cookies
Weekday mornings can be a bit hectic at our house. We seem to always be short on time, but I am definitely one of those people who needs a few precious minutes for coffee and something to eat. Or else. To put it nicely, without them, I’m not exactly a joy to be around in the morning. My husband will gladly verify that fact. So I’m always trying to come up with easy ideas to keep things interesting. Because no one wants a boring breakfast!

So these Breakfast Cookies have quickly become a go-to option. You can whip up a batch whenever you have time so they’re ready to go during the week. All you need are two bowls and a wooden spoon or spatula. No need to get out the mixer or anything fancy. They keep well for several days in a sealed container at room temperature, or freeze them and then just pop one in the microwave whenever you need one.

Mix & Match Breakfast Cookies
And now for the fun part! There are so many options for the dried fruit and nut mix-ins. The possibilities for building your own mix and match breakfast cookies are endless — so play around with the recipe until you’ve got the perfect formula for you! Here are a few of our favorite combinations:

Mix & Match Breakfast Cookie Ingredients
These cookies are kind of like a cross between a muffin and a chewy oatmeal cookie, but they’re packed full of good-for-you ingredients, like oats, flaxseed and banana, so you can feel good about eating them for breakfast. I made them nice and big, so they keep me full for quite some time. However, depending on your own preferences, you can absolutely make them smaller. Just start checking a few minutes earlier while in the oven so that you don’t over-bake them.

Cookies for breakfast? I’ll take it!

Mix & Match Breakfast Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: About 12 cookies

Mix & Match Breakfast Cookies

Simple, no-fuss cookies that are packed full of nutritious ingredients to help start your day off right. Play around with the mix-ins to make them your own!

Ingredients

  • 3/4 cup whole wheat flour
  • 1 1/4 cups rolled oats
  • 1/3 cup ground flaxseeds (also known as flaxseed meal)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon coarse salt, like sea salt or kosher salt
  • 1/3 cup mashed banana (about 1 medium ripe banana)
  • 1 large egg, lightly beaten
  • 1/2 cup honey
  • 1/3 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon chia seeds
  • 1/2 cup dried fruit or dark chocolate, roughly chopped
  • 1/2 cup nuts, roughly chopped

Instructions

  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl, mix together the flour, oats, ground flaxseeds, cinnamon, baking powder, baking soda, and salt.
  3. In a medium bowl, add the mashed banana, egg, honey, coconut oil, and vanilla. Stir until combined.
  4. Add the wet ingredients to the bowl with the dry ingredients and mix until incorporated. Fold in the chia seeds along with the dried fruit and nuts of your choice. The dough will be thick.
  5. Scoop 1/4 cup of dough and drop it onto the prepared baking sheet. Gently flatten the cookies to about 3 inches wide (they will not spread much during baking). Bake until golden brown and set, 13 to 15 minutes.
  6. Remove from the oven and let cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
  7. Store in an airtight container at room temperature for several days, or freeze in a zipper bag.

Notes

Melt the coconut oil first then measure out the correct amount, otherwise you may use too much.

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About Ashley

Ashley Jennings is the blogger behind Cookie Monster Cooking, where she shares healthy, whole foods along with a few indulgent treats. Ashley is a home cook who loves to play in the kitchen, where she is constantly tripping over her hungry beagle.   Read more from Ashley →

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Comments

  1. lalf says

    I’ve made this recipe about 20 times now. The first two times, I made it exactly according to the instructions, using a LARGE pan and parchment paper. The dough always turned out more loose than the recipe describes or shows, and in baking — with 1.5+ inches between them — the cookies spread enough to run into each other. I cook a lot, and this kind of thing rarely happens, so I was perplexed, but not defeated. Slightly mounding the dry ingredients in measurement helped some with the spreading. But allowing the dough to sit for a bit so that the chia seeds could do their ‘magical thickening thing’ has also helped.

    Since I make these once a week (my husband loves them with coffee), I’m now trying out a muffin-top pan for the baking so that I’m not using such a huge amount of (expensive) parchment paper — and to help to contain the spread.

    Also, since the cookies bake for a relatively short time, I’ve found that roasting the nuts (I use a combination of hazelnuts, almonds, pumpkin seeds and sunflower seeds) before adding them to the dough gives a much more flavorful cookie.

    So healthy, these cookies! — they remind me very much of Clotilde Dusoulier’s “Healthy Breakfast Oatmeal Cookies Recipe” from her blog, Chocolate & Zucchini.

    • Ashley Jennings says

      Well I’m certainly glad you like them enough to make them 20 times!! Roasting the nuts sounds like a great addition!

      That’s strange that they are spreading so much for you during baking, I haven’t had that happen to me (and I’ve made them a ton too!). My only other thought is to maybe let the coconut oil cool down some after melting so it’s not hot (if you aren’t already doing that). Or even chill the dough for a bit. I haven’t tried it with these cookies, but I do it with others to help them bake up thicker.

      • lalf says

        Thanks, Ashley, I might try chilling the dough a bit beforehand. I think the chia seeds as a thickening agent seem to be doing the best job, though, if I let the dough sit for 5 or 10 minutes before forming the cookies. Also, It’s warm where I live, so I haven’t had to melt my coconut oil; it’s often already liquid in the jar when I buy it.
        Along with the well-roasted hazelnuts, almonds, pumpkin seeds and sunflower seeds i use in the cookies, I add a dried fruit combination of cherries, blueberries and snipped apricots. I also sub 1/2 tsp of my pumpkin pie spice for the 1/4 tsp of cinnamon. Thanks again for this recipe. Love the many possible iterations!

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