These soft, chewy breakfast cookies are packed with wholesome grains, dried fruit, and crunchy walnuts. Take them on the go and stay satisfied until lunch!
I’ll never say “No” to a cookie that doubles as breakfast. Try my apple oatmeal cookies, banana cookies, and carrot cake cookies next.
Breakfast cookies have revolutionized my mornings. I mean, cookies for breakfast?! It truly does not get better. Especially when they’re as soft-baked, chewy, and satisfying as these wholesome fruit and nut cookies. I love dunking my breakfast cookies into a cinnamon dolce latte or taking them as an on-the-go snack with a green smoothie on busy days. They’re loaded up with ingredients like hearty oat bran, whole grains, and cozy spices, with plenty of satisfying chew and crunch.
Things to Love About These Breakfast Cookies
- Satisfying. The key to making cookies that do double-duty as breakfast is using the best possible ingredients. Less sugar, more wholesome oats, flaxseed, and bran, plus sweet dried fruit and crunchy nuts. These are a bit like a cookie version of baked oatmeal.
- Soft-baked. These cookies are soft and flavorful, like a classic oatmeal cookie, and not dry or bland at all. Trade stale, store-bought breakfast bars for freshly baked breakfast cookies instead!
- Make-ahead-friendly. This recipe makes a big batch of cookies! It’s perfect for Sunday afternoon baking, and you can store the finished breakfast cookies on the counter for a few days. Or, freeze them for a morning treat that you can take on the go since these cookies thaw quickly.
- Completely make them your own. My breakfast cookies are brimming with crunchy walnuts, sweet-tart dried cherries, and blueberries, but you can use any combination of fruit and nuts you’d like. I include more suggestions later in the post.
What You’ll Need
These are the ingredients you’ll need to make the most delicious breakfast cookies ever. Scroll to the printable recipe below the post for the full list, amounts, and recipe instructions, followed by an overview of how to make them.
- Flour – I use a combination of Ultragrain all-purpose flour and whole wheat flour, but you can just use regular all-purpose. I haven’t tested this breakfast cookies recipe with gluten-free flour yet, but if you do, I’d love to hear in the comments!
- Oat Bran – Bran is made from the outer layer of the oat kernel. I find that oat bran keeps me feeling fuller for longer than oatmeal. You can substitute rolled oats or quick oats if you’d like.
- Flaxseed – You could also use extra oat bran or chia seeds.
- Baking Soda – Check the expiration date on the package so you know it’s fresh.
- Cinnamon – Other good options are nutmeg, cardamom, allspice, or a blend like pumpkin or apple pie spice.
- Brown Sugar – I like the caramelized flavor of brown sugar, but granulated sugar (or half brown, half white) will also work here.
- Butter – Melted in the microwave beforehand.
- Eggs – Lightly beaten.
- Dried Fruit – Feel free to add dried cherries, blueberries, cranberries, raisins, apricots, currants, goji berries, freeze-dried strawberries, or a mix of any fruit you’d like. It’s completely up to you.
- Nuts – I like ground walnuts, but you can use pecans, hazelnuts, peanuts, macadamias, etc.
Tips and Variations
- Leave space between the cookies. Make sure to leave about 2” of space in between each cookie on the baking sheet to account for spreading.
- Check on the cookies. Not all ovens bake the same, so your cookies may need more or less time depending on your model. For example, in my friend’s new Frigidaire Professional® oven, these cookies were done in 10 minutes. It’s a good idea to check the cookies at the earliest suggested baking time, just to be safe.
- Don’t overbake. No one wants dry, overbaked cookies. Take these oatmeal breakfast cookies out of the oven when they’re lightly browned at the edges and just set in the middle. They’ll set up while they rest on the baking sheet.
- Add chocolate chips. If you’d like to replace the dried fruit with dark or semi-sweet chocolate chips, that works, too!
- Add protein. Add a spoonful of your favorite whey powder or protein powder in with the dry ingredients. You might also like my make-ahead protein oatmeal recipe.
How to Store
- At room temperature. Store your fruit and nut breakfast cookies in an airtight container at room temperature for up to 4 days.
- Freeze. These cookies freeze well for longer-term storage. I recommend wrapping the cookies individually in plastic wrap, then storing them together in a freezer bag. It makes them easy to grab and thaw on the go.
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Prep. Preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside.
Combine the dry ingredients. In a mixing bowl, whisk together the flours, oat bran, flaxseed, baking soda, and cinnamon; whisk until well combined and set aside.
Mix the sugar with the wet ingredients. In a separate mixing bowl, combine the brown sugar, melted butter, vanilla, and eggs, stirring until well incorporated.
Add the dry ingredients to the wet ingredients. Stir in the dried fruits. Add the flour mixture to the egg mixture and stir until the mixture is moist and completely combined. Stir in the walnuts.
Portion the cookies. Drop mounds of dough onto the baking sheets, 2 inches apart.
Bake. Bake, one pan at a time, for 10 to 12 minutes, or until edges are lightly browned.
Finish and serve. Remove the breakfast cookies from the oven and let them cool on the baking sheet for 1 minute. Transfer to a wire rack and cool completely.
- The cookies are quite large, about the size of 2 regular chocolate chip cookies. If you’d prefer smaller cookies, you may need to reduce the baking time.
Calories: 164kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 68mg | Potassium: 91mg | Fiber: 2g | Sugar: 13g | Vitamin A: 118IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Breakfast Cookies
You don’t need to chill the dough for these breakfast cookies, so that’s one less step! Follow along below:
- Combine the dry ingredients. Start by whisking together the flour, bran, flaxseed, baking soda, and cinnamon.
- Mix the wet ingredients. In a separate bowl, cream the brown sugar and butter, then mix in the vanilla and eggs.
- Make the dough. Fold the dried fruit into the wet ingredients, then add the flour mixture. Once that’s combined, stir in the walnuts, and mix so the dough comes together.
- Portion and bake. Next, scoop the cookie dough out onto lined baking sheets. Bake the cookies at 350ºF for 10-12 minutes, until they’re just browned at the edges. Afterward, cool the cookies on the baking sheet for a minute and then move them to a cooling rack.
More Easy Breakfast Ideas
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