Healthy Breakfast Cookies

Healthy Breakfast Cookies

I’ve had this Breakfast Cookie recipe in a photocopied hand-out for years. When my husband & I started riding the bus at 6:15 every morning, I started looking for fast and healthy breakfast recipes. I pulled this one out, made some changes to lower the fat and raise the fiber and this is what I got. In addition to a healthier recipe, the cookies turned out to be more moist and tastier than ever! They still don’t quite keep us full until lunch so next time I think I will make them a little smaller & sandwich some peanut butter between two, enjoy these healthy breakfast cookies!

Because let’s be honest, peanut butter totally makes everything better and it sticks to you a little more to help you feel full. I feel like there are a few breakfasts that I love, but I know aren’t good for me and they wont keep me satisfied in a healthy way which means I’ll be making poor decisions all day. I try to choose better breakfast choices all week, like these breakfast cookies and then save a pancakes morning for Saturday. One day a week doesn’t kill ya, especially if you’re still smart about what you eat for your other meals.
Breakfast Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
 
A yummy breakfast cookie for mornings on the go!
Ingredients
  • ½ Cup whole wheat flour
  • ¼ Cup All purpose flour
  • ½ teaspoon baking powder
  • ¼Cup apple butter
  • ¼ Cup canola oil
  • 1 egg
  • 1 medium apple, chopped fine (with peel)
  • ⅓ Cup brown sugar
  • ⅛th to ¼ Cup flax seed
  • 1½ Cup instant oatmeal
  • ⅔ Cup chopped walnuts
  • ¾ Cup raisins/craisins (or whatever dried fruit you like)
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 375.Mix flours, cinnamon, powder, salt, and flax seed together.Stir in apple butter, oil, sugar, egg and vanilla.Add apple, oatmeal, nuts and raisins.Place spoonfuls on a greased cookie sheet and smash them down to about ½" as they will not flatten by themselves.Bake 15 min and cool on a rack.Store in an air-tight container in the refrigerator.

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.