Breakfast Cookies

breakfast cookies

I’ve always been enamored with eating cookies for breakfast. After all, muffins aren’t much better; they’re basically cake without the frosting. If people can make healthy muffins, could a cookie be far?

The trouble is, most breakfast cookies have all the butter and sugar, but the whole grains are an afterthought. And then healthy cookies are disappointingly doughy.

When I saw this recipe on 101 Cookbooks, it sounded too good to be true. No added sugar? Vegan? 100% whole grain? No copout substitutes (like vegan buttery spread or Ener-G Egg Replacer)? It’s rare that a recipe with one of these attributes is delicious.

I’m happy to report that you can feel good eating these cookies for breakfast. Each cookie is crazy high in fiber, omega-3 fatty acids, and antioxidants. There’s a macaroon-esque chewiness, crisp edges, and cakey interior. The heartiness of the oats, richness of the coconut, and brightness of the fruit play well off of each other. My only complaint is that these crumble easily. Oh well, just think of it as soft granola.

The recipe is also highly customizable. Feel free to clean out your cupboard. You can use raisins (because you went on a healthy shopping spree and to your dismay, they became hard pellets), flaxseed meal (because there’s only so much you can sprinkle on oatmeal every morning), and applesauce (because the jar’s starting to look lonely after you dabbled in low-fat baking a while ago), but feel free to use any dried fruit (or chocolate chips), nut meal, and puréed fruit (even mix in a little nut/seed butter, such as tahini).

Breakfast Cookies
Adapted from Nikki’s Healthy Cookie recipe on 101 Cookbooks

Makes 3 dozen cookies

1 1/2 cups unsweetened applesauce
1 teaspoon vanilla extract
1/4 cup olive oil
2 cups rolled oats
2/3 cup flaxseed meal
1/3 cup coconut, finely shredded and unsweetened
heaping 1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 cup raisins

  1. Preheat oven to 350° F, racks in the lower and top thirds. Line two baking sheets with foil and grease with oil.
  2. In a large bowl combine the applesauce, vanilla extract, and olive oil. Set aside. In another bowl whisk together the oats, flaxseed meal, coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the raisins.The dough is a bit looser than a standard cookie dough.
  3. Drop firmly packed dollops of the dough, each about 2 teaspoons in size, an inch apart, onto the baking sheet. Bake for 12 – 14 minutes, or until the bottoms are golden brown.

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  1. Eliana said,

    Hmmmm – love being able to have dessert for breakfast. these look delicious.

    June 21, 2010 at 4:36 pm

  2. Avanika (Yumsilicious Bakes) said,

    Lovely cookies 🙂

    June 29, 2010 at 4:39 pm

  3. Allie said,

    Hi. Just stumbled upon your blog and really like it. These cookies sound great. I’m always looking for a good grab and go breakfast. I’ll give this recipe a try!

    July 14, 2010 at 8:43 pm