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. Heather says

    As soon as I saw this post, I went right to the kitchen to make them. They are delicious! Thanks for a great breakfast idea!

  2. says

    I am EXACTLY the same way, I need something to eat in the morning..or else! I never understood how people could come to work and not have eaten breakfast, I would be a cranky mess. Love that these are mix and match, or in my house they are called ‘clean out the cabinet’ cookies : )

    • Ashley Jennings says

      I couldn’t imagine not eating! I am sooo cranky without coffee and food in the morning! Glad I’m not alone in that! lol

  3. says

    These look great, Ashley! I love that they’re whole wheat and naturally sweetened – everything a breakfast cookie should be. The mix and match idea is great too, so many options! I’ve gotta make a batch of these this weekend. Thanks for the recipe!

  4. says

    YES -i will take ALL the cookies for breakfast! I am partial to chocolate though I would be more than happy to have any of the other combos too – with oats, flaxseed and banana, these are so full of healthy deliciousness!

  5. says

    I love breakfast cookies and have been meaning to try my hand at making some. I love the combos you’ve suggested and will surely try them out this week!

  6. says

    With all these choices it means these will never get old. I think I’ll have cookies for breakfast for the rest of my life! haha Pinning to try. :)

  7. Karen says

    Hi can I use just egg white? And also I’m not allowed banana.. is there a sub you can suggest please:) .

    • Ashley Jennings says

      Hi Karen! For the banana – I think unsweetened applesauce would work well. As far as the egg white, that’s something I’ve never tried myself. But a flax egg would make a good sub for the egg!

  8. says

    It’s okay, Ashley! I’m not a morning person either. I can function..just not interact, haha. These look like a wonderful addition to breakfast! I think I’ll use flax eggs though. Have you ever tried them? They work like a charm!

    • Ashley Jennings says

      haha my husband pretty much ignores me until I get some coffee in my system! Yes! I agree – they work great!

  9. says

    This recipe came to me at the most perfect moment. My oldest is starting lacrosse camp this week, and we need quick, delicious, and healthy breakfasts! Muffins are a big hit at our house, and I think these will go over SUPER well, too!! Thank you!!

  10. says

    A BIG yes to breakfast cookies! Me? A morning person? I’m still waiting until I can adjust all working hours to start at 12 pm. Until then, these breakfast cookies will definitely do the trick. Love the combination ideas!

    • Ashley Jennings says

      haha I love it. I’m okay in the morning as long as I have coffee and food – amazing what those two things can do!

  11. Karen says

    Just made them with raisins and walnuts gluten free. WONDERFUL! Used my homemade stand-by sub mix called Four Flour Bean Mix (recipe from Bette Hagman) plus 1/2 tesp. xanthan gum. This is as close to Bob’s Red Mill mix I have found and a lot cheaper. I have been GF for 2 years. Not all GF makeover recipes work out the first time but this was perfect. My husband and a friend, neither GF, said they tasted great, like banana walnut muffins just flat. Can’t wait to try some other combinations. Thanks for all the great recipes.

  12. Joanne Bruno says

    My fiance rarely eats breakfast, and when he does it’s usually a leftover baked good of some sort. Wonder if I can trick him into eating these since, you know…they’re cookies and all. So excited to try them out on him!

  13. Court says

    I’m excited to try these, but I’m flat out of flax at the moment. Any substitution suggestions? Are they needed to bind? If not, could I just use another dry ingredient (like hulled hemp seeds)?

    • Ashley Jennings says

      Hi Court! I think it should be fine substituting another dry ingredient – I’m thinking it would work best with something that is ground / flour-like in texture. We haven’t tested it that way though so I can’t be 100% sure! Let us know if you try it out!

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