Breakfast Cookies are your new morning hero. These chewy, nutrient-packed cookies are loaded with oats, dried fruit, seeds, and just enough sweetness to make them feel like a treat. They’re the perfect grab-and-go option for busy mornings, afternoon slumps, or even a late-night snack. Made in one bowl, customizable with your favorite mix-ins, and freezer-friendly for weeks, Breakfast Cookies are a smart way to meal prep and eat well—without sacrificing flavor or comfort.
Table of Contents
Why You’ll Love This Recipe
- 🌞 Made for busy mornings—portable, satisfying, and delicious
- 🍫 Hearty but sweet—the chewy texture of an oatmeal cookie with a wholesome twist
- 🥣 One-bowl recipe with no chilling required
- 🧺 Freezer-friendly—make a big batch and thaw as needed
- 👨👩👧👦 Kid-approved and adult-loved—everyone enjoys a cookie for breakfast!
Ingredients
- ½ cup (1 stick) salted butter, melted
- ½ cup dark brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 1½ cups old-fashioned oats
- ½ cup dried cherries (or raisins), chopped
- ½ cup puffed rice cereal
- ¼ cup pepitas (pumpkin seeds)
- ½ cup chocolate chips (optional but recommended!)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla extract. Mix until fully combined.
- In the same bowl, stir in flour, baking soda, salt, and cinnamon.
- Fold in oats, dried fruit, puffed rice cereal, pepitas, and chocolate chips.
- Scoop about 3 tablespoons of dough per cookie and press lightly to flatten to ~½-inch thick.
- Bake for 12–14 minutes or until edges are golden. Centers will look soft—do not overbake!
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
To freeze: Scoop dough onto a tray, freeze overnight, and store in a zip bag. Bake from frozen, adding 2–3 minutes to bake time.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 30 minutes
- Yield: ~16 cookies
Nutrition Facts (Per Cookie – Approx.)
- Calories: 220
- Fat: 10g
- Carbs: 28g
- Sugar: 13g
- Protein: 4g
- Fiber: 2g
Tips & Variations
- 💡 Swap-ins: Use dried cranberries, raisins, or chopped apricots
- 🥜 Nut-friendly: Add chopped walnuts or almonds if no allergies
- 🍌 Banana twist: Replace one egg with ½ mashed banana for a softer texture
- 🌾 Gluten-free option: Use 1:1 gluten-free flour and certified GF oats
- 🍪 Crispier cookies: Flatten more before baking and bake a minute longer
Breakfast Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Whisk butter and sugars. Add eggs and vanilla. Mix.
- Add flour, baking soda, salt, cinnamon. Stir well.
- Fold in oats, cherries, cereal, pepitas, chocolate.
- Scoop ~3 tbsp dough, flatten slightly.
- Bake 12–14 min until edges are golden.
- Cool on tray 5 min, then transfer to rack.
Notes
– Swap in any dried fruits or seeds
– Reduce sugar if desired
FAQs
Can I make these vegan?
Yes! Use plant-based butter, flax eggs (1 tbsp flax + 3 tbsp water per egg), and vegan chocolate.
How long do they keep?
Store in an airtight container for up to 5 days at room temp or 3 months in the freezer.
Are these good for kids?
Absolutely! They’re soft, sweet, and loaded with ingredients you’ll feel good about.
Can I reduce the sugar?
Yes—cut the sugar by ¼ cup for a less-sweet version, or use maple syrup or coconut sugar.
Conclusion
Breakfast Cookies strike the perfect balance between wholesome and indulgent. With customizable mix-ins, rich oatmeal texture, and a bit of sweetness, they feel like a treat while still fueling your day. Make a batch on Sunday and enjoy a healthy, satisfying breakfast all week long—no excuses needed to have cookies for breakfast anymore!