Breakfast Cookies Recipes

Ellie's Healthy Breakfast Cookies Recipe

This delicious breakfast recipe for healthy cookies comes from Ellie Krieger, of The Food Network fame. I love her sensible approach to healthy cooking and eating.

• 3/4 cup whole-wheat pastry flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1/4 cup canola oil
• 1/4 cup dark brown sugar
• 3 tablespoons granulated sugar
• 1 egg
• 1/4 cup (1 small jar) strained carrot baby food
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats
• 1/2 cup bran cereal flakes
• 1/3 cup raisins or dried cranberries
• 1/3 cup walnut pieces, lightly toasted and chopped

1. Place rack in the center of the oven and preheat oven to 350F degrees. Line baking sheets with parchment paper.
2. In a medium-sized mixing bowl, stir together flours, baking soda, cinnamon, nutmeg and salt until well combined.
3. In a large bowl, beat butter, oil and sugars with an electric mixer on medium high speed, until sugars have dissolved and mixture is light in color, about 1 minute. Scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
4. Add egg, carrot puree and vanilla and beat an additional 30 seconds.
5. Add flour mixture and beat an additional 30 seconds.
6. Add oats, flakes, raisins or dried cranberries, and walnuts and mix on low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.
7. Using 3 to 4 tablespoons of batter, form a ball and place on a lined cookie sheet. Repeat with remaining batter, spacing about 3 inches apart.
8. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick.
9. Bake for 12 minutes, until cookies are fragrant but still soft in the center.
10. Remove from the oven and let cookies cool slightly, then transfer them to a wire rack to cool completely.

This cookie recipe makes about 12 large Healthy Breakfast Cookies.

Peanut Butter Breakfast Cookies Recipe

• 1/2 cup butter, softened
• 1 cup peanut butter
• 1 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/3 cup water
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 cups quick cooking oats
• 1/2 cup wheat germ
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 1 cup raisins

1. Preheat oven to 350F degrees. Line baking sheets with parchment paper or lightly grease them.
2. In a large bowl beat together butter, peanut butter, brown sugar, and vanilla with an electric mixer until creamy.
3. Beat in eggs and water.
4. In a medium bowl stir together flours, oats, wheat germ, salt, cinnamon, and baking soda.
5. Mix flour mixture into peanut butter mixture.
6. Stir in raisins. Drop by ice cream scoopfuls (or 1/4 cup measuring cupfuls) 2 1/2 inches apart on greased cookie sheets.
7. Flatten slightly.
8. Bake for 18 to 20 minutes until golden but still soft.
9. Remove from the oven and cool on cookie sheet for 2 minutes, then transfer to cooling racks to cool completely.

This cookies recipe makes about 2 dozen Peanut Butter Breakfast Cookies.

Granola Carrot Breakfast Cookies Recipe

This makes a soft cake-like cookie enhanced with the crunch of granola.

• 6 tablespoons (3/4 stick) butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded raw carrots
• 3/4 cup all-purpose flour
• 1/4 cup nonfat dry milk
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups granola cereal

1. Preheat oven to 350F degrees. Line baking sheets with parchment paper or lightly grease them.
2. In a large bowl beat the butter and brown sugar until thoroughly blended.
3. Add the egg and vanilla and beat until light and fluffy.
4. Add the carrot and mix well.
5. In a medium bowl stir together the flour, dry milk, baking soda, salt, and cinnamon.
6. Add the flour mixture to the butter-sugar mixture and beat until well blended.
7. Stir in the granola.
8. Place rounded teaspoonfuls of cookie dough onto the prepared cookie sheets spaced at least an inch apart.
9. Bake for about 10 minutes, or until the edges are slightly browned.
10. Remove from the oven and transfer the cookies to a rack to cool.

This cookies recipe makes about 3 dozen Granola Carrot Breakfast Cookies.

Bacon Cookies Recipe

• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 large egg, beaten
• 1/2 teaspoon vanilla extract
• 1 1/2 cups quick cooking rolled oats (uncooked)
• 1/2 cup grated cheese (cheddar, swiss, and jack are all good)
• 5 slices bacon, cooked and crumbled

1. Position an oven rack in the center and preheat oven to 350F degrees. Line a baking sheet with parchment paper or lightly grease with shortening or nonstick cooking spray.
2. In a small bowl stir together the flour, baking soda, and salt until combined.
3. In a large mixing bowl, beat together the butter, sugar, egg, and vanilla with an electric mixer on medium speed until light and well blended.
4. Stir in the oatmeal, cheese, and crumbled bacon until well combined.
5. Drop by teaspoons onto prepared baking sheet spaced 2 inches apart.
6. Bake in the center of the oven until set and lightly golden, 7 to 10 minutes.
7. Remove from the oven and transfer cookies to a wire rack to cool.

This recipe makes about 1 dozen Breakfast Bacon Cookies.