It started with a very reasonable request from my 9 year old. We had just had my chocolate chip cookies for dessert the night before, and listen, they are really good cookies, and the next morning he looked at me with the most hopeful little face and asked, “Mom, can I have cookies for breakfast?”

And honestly? My first instinct was to say no. But then my mom brain kicked in and I thought… what if I could actually make that work?

So that night I went searching for something that would feel like a cookie, taste like a cookie, but actually be a solid breakfast for my kids. Something filling, something nutritious, something I could feel good about handing them in the morning. And after a little experimenting, breakfast cookies were born in our kitchen.

They are still sweet. They still feel like a treat. But packed inside are oats, wheat flour, carrots, apple, raisins, real ingredients that actually fill my kids up and keep them going. My son got his cookies for breakfast and I got my mom win. Everyone was happy.

Now I make these at least once a month and they disappear fast. And here’s the thing, these aren’t just for kids. This is also my go-to for those busy mornings when I am rushing out the door to carpool, heading to the gym, or just don’t have time to sit down and eat a real breakfast. Grab two of these and you are good to go. Filling, delicious, and you get to tell yourself you had cookies for breakfast. That’s a win no matter how old you are.

Let’s Make It

Start by mixing all your dry ingredients together in a large bowl,  flour, oats, cinnamon, baking powder, and salt. Give it a good stir to combine everything evenly.

In a separate bowl, mix your coconut oil, vanilla, and eggs together first. Then add that mixture to your dry ingredients along with your maple syrup or honey, grated carrot, grated apple, and raisins. Mix it all together well until everything is combined and you have a thick, hearty cookie dough.

Spoon the dough onto a parchment-lined sheet pan. These don’t spread much so you can shape them a little with your spoon or fingers.

Bake at 325°F for 15 minutes until set and lightly golden.

A Few Things I Want You to Know

The raisins are non-negotiable. I mean it. They add so much natural sweetness and chewiness to these cookies. Don’t leave them out, trust me on this one!

This recipe is super flexible. Don’t have wheat flour? Use whatever flour you have on hand. Don’t have quick oats? Blend down whole oats in your blender for a few seconds and they work perfectly.
Add whatever mix-ins you love. Walnuts, pecans, dried cranberries, sunflower seeds, this recipe can handle it all. Make it yours!

Maple syrup or honey both work beautifully. Use whatever you have or whatever you prefer. Both give a lovely natural sweetness without any refined sugar.

These are great for meal prep. Make a big batch on Sunday and you have breakfast ready for the whole week. They store well and taste just as good the next day.

My son asked for cookies for breakfast and accidentally inspired one of my favorite recipes. Sometimes the best ideas come from a 9 year old with a sweet tooth. 
Happy baking, and yes, you absolutely have permission to call this breakfast!

…and that’s all we did today. 

Cyndi 

Item’s Used

• Mixing Bowl
• Measuring  Cups
• Rubber Spatula
• Sheet Pans
• Parchment Paper

Breakfast Cookies

5 from 1 vote

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Ingredients Method

Ingredients

  

What You’ll Need

Dry ingredients:

• 1 cup wheat flour
• 1 cup quick oats
• 1½ tsp cinnamon
• 1½ tsp baking powder
• ½ tsp salt

Wet ingredients:

• 2 tbsp coconut oil room temperature or melted
• 1 tsp vanilla extract
• 2 eggs

The good stuff:

• ½ cup maple syrup or honey
• 1 large carrot grated
• 1 large apple grated
• ½ cup raisins
• Nuts optional but highly recommended!

Method

 

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix wheat flour, oats, cinnamon, baking powder, and salt.
3. In another bowl, whisk together coconut oil, vanilla, and eggs.
4. Add wet ingredients to the dry ingredients.
5. Stir in maple syrup or honey, grated carrot, grated apple, raisins, and optional nuts.
6. Mix until fully combined.
7. Scoop dough onto prepared baking sheet.
8. Slightly shape cookies if desired.
9. Bake for 15 minutes or until lightly golden.
10. Cool slightly before serving.

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