This post may contain affiliate links. Learn more here.
Breakfast/ Desserts/ Recipes/ Snacks/ Vegetarian Recipes

Mix & Match Breakfast Cookies

Build Your Own 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!

This post was originally published on June 23, 2014

Build Your Own Breakfast 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!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

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

  • Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
  • In a large bowl, mix together the flour, oats, ground flaxseeds, cinnamon, baking powder, baking soda, and salt.
  • In a medium bowl, add the mashed banana, egg, honey, coconut oil, and vanilla. Stir until combined.
  • 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.
  • 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.
  • Remove from the oven and let cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
  • 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.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!

You Might Also Like

61 Comments

  • Reply
    Ali | Gimme Some Oven
    June 23, 2014 at 8:20 am

    I LOVE breakfast cookies! The mix and match idea is perfect!

    • Reply
      Ashley Jennings
      June 23, 2014 at 10:32 am

      Thanks Ali! We thought it was fun : ) Helps keep breakfast interesting!

  • Reply
    Anele @ Success Along the Weigh
    June 23, 2014 at 8:42 am

    Cookies for breakfast? Uh…yes please!

    • Reply
      Ashley Jennings
      June 23, 2014 at 10:33 am

      haha right? I’ll take cookies for breakfast anytime!

  • Reply
    Heather
    June 23, 2014 at 8:43 am

    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!

    • Reply
      Ashley Jennings
      June 23, 2014 at 10:34 am

      Yay! I love that you already made them! And so happy that you enjoyed them too!

  • Reply
    Abby @ The Frosted Vegan
    June 23, 2014 at 8:44 am

    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 : )

    • Reply
      Ashley Jennings
      June 23, 2014 at 10:36 am

      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

  • Reply
    Alexis @ Hummusapien
    June 23, 2014 at 8:57 am

    How fun are these?! I love anything where you can throw in whatever the heck you want! I’m thinking coconut, pistachios, maybe chocolate chips…nomnom!!

    • Reply
      Ashley Jennings
      June 23, 2014 at 10:37 am

      Thanks Alexis! Oooo coconut – that’s such a good idea!

  • Reply
    Katie (The Muffin Myth)
    June 23, 2014 at 9:36 am

    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!

    • Reply
      Ashley Jennings
      June 23, 2014 at 10:38 am

      Thanks Katie! I had a lot of fun playing around with the different mix-in combos! : )

  • Reply
    Shashi @ runninsrilankan
    June 23, 2014 at 9:58 am

    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!

    • Reply
      Ashley Jennings
      June 23, 2014 at 10:39 am

      haha it is always fun to sneak a little chocolate into your breakfast!

  • Reply
    Nicole ~ Cooking for Keeps
    June 23, 2014 at 10:05 am

    LOVE this idea Ashley!!!

    • Reply
      Ashley Jennings
      June 23, 2014 at 10:39 am

      Thanks Nicole! Happy Monday!

  • Reply
    Meena
    June 23, 2014 at 10:34 am

    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!

    • Reply
      Ashley Jennings
      June 23, 2014 at 10:40 am

      Hope you enjoy Meena!

  • Reply
    marcie
    June 23, 2014 at 10:40 am

    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. 🙂

    • Reply
      Ashley Jennings
      June 23, 2014 at 4:30 pm

      haha yes do it! That sounds like a fantastic plan : )

  • Reply
    Karen
    June 23, 2014 at 11:42 am

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

    • Reply
      Ashley Jennings
      June 23, 2014 at 4:33 pm

      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!

      • Reply
        Karen
        June 23, 2014 at 9:37 pm

        Awesome thank you. I had to Google flax egg .. am new to all this 🙂 . Really want to try this recipe.

        • Reply
          Ashley Jennings
          June 24, 2014 at 10:16 am

          Hope you enjoy Karen! : )

  • Reply
    Katie @ Produce on Parade
    June 23, 2014 at 1:42 pm

    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!

    • Reply
      Ashley Jennings
      June 24, 2014 at 10:14 am

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

  • Reply
    Kelly
    June 23, 2014 at 1:57 pm

    These look awesome Ashley! Love all the fun mix-ins ! Waking up to cookies for breakfast is always a good day 🙂

    • Reply
      Ashley Jennings
      June 23, 2014 at 4:34 pm

      Thanks Kelly! Yes! It helps me look forward to mornings : )

  • Reply
    Sarah @ Making Thyme for Health
    June 23, 2014 at 10:49 pm

    Now this is my kind of breakfast! I love that you make it so easy to tailor to your personal preferences too. The chocolate hazelnut combo is making me drool!

    • Reply
      Ashley Jennings
      June 24, 2014 at 10:17 am

      haha right? A little chocolate in breakfast never hurts : )

  • Reply
    Gretchen @ Two Healthy Kitchens
    June 23, 2014 at 11:09 pm

    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!!

    • Reply
      Ashley Jennings
      June 24, 2014 at 10:18 am

      Thanks Gretchen! These are definitely great for on-the-go breakfast or snacking!

  • Reply
    Millie l Add A Little
    June 24, 2014 at 3:06 am

    This looks great Ashley! have a great day 🙂

    • Reply
      Ashley Jennings
      June 24, 2014 at 10:18 am

      Thank you! Have a great day as well!

  • Reply
    Olivia - Primavera Kitchen
    June 24, 2014 at 11:24 am

    Oh, Gosh I love breakfast cookies… very fun idea. They are so adorable, Ashley 😉

    • Reply
      Ashley Jennings
      June 25, 2014 at 7:46 am

      Thanks Olivia! Me too – so portable and fun!

  • Reply
    Elizabeth Towns
    June 24, 2014 at 3:05 pm

    I’m making these tonight. I have most if the basic recipe ingredients in my cabinets. The rest will be what we have as it seems is apropo.

    • Reply
      Ashley Jennings
      June 25, 2014 at 7:47 am

      Hope you enjoy Elizabeth!

  • Reply
    Arthur in the Garden!
    June 25, 2014 at 3:23 pm

    Yummy!

  • Reply
    Laura (Tutti Dolci)
    June 25, 2014 at 7:41 pm

    Yes please to breakfast cookies, I love all these flavor variations! Great idea!

    • Reply
      Ashley Jennings
      June 26, 2014 at 7:39 am

      Thanks Laura! Helps keep it fun : )

  • Reply
    Jessica @ Jessiker Bakes
    June 26, 2014 at 2:09 am

    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!

    • Reply
      Ashley Jennings
      June 26, 2014 at 7:41 am

      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!

  • Reply
    Karen
    June 27, 2014 at 1:13 pm

    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.

    • Reply
      Ashley Jennings
      June 29, 2014 at 10:17 am

      So happy to hear this Karen! And thanks for sharing how you made them gluten-free!

  • Reply
    Joanne Bruno
    June 29, 2014 at 7:36 am

    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!

    • Reply
      Ashley Jennings
      June 29, 2014 at 10:18 am

      haha I love tricking my husband with food – I do it all the time! Bad bad 🙂

  • Reply
    Court
    July 25, 2014 at 8:29 pm

    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)?

    • Reply
      Ashley Jennings
      July 26, 2014 at 7:50 am

      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!

  • Reply
    Ann
    August 30, 2014 at 7:41 pm

    I made these today, following the recipe exactly, using dried cranberries, dark chocolate chips and pecans. They are great!! I have never had a recipe using coconut oil turn out with no trace of the coconut oil taste! Yum!

    • Reply
      Ashley Jennings
      September 1, 2014 at 8:15 am

      So so happy to hear it Ann! Love that combo you used with the dark chocolate! 🙂

    1 2

    Leave a Reply

    Recipe Rating