Breakfast Cookie

Jumpstart your morning with these wholesome and satisfying Breakfast Cookies, a perfect on-the-go option packed with nutrient-rich ingredients. Made with hearty rolled oats, whole wheat flour, and a touch of ground cinnamon, these cookies are naturally sweetened with honey and feature creamy peanut butter for a protein boost. Chopped nuts, chewy dried cranberries, and optional dark chocolate chips add irresistible texture and flavor, making them a deliciously balanced way to fuel your day. Quick to prepare in just 15 minutes, these soft, golden-baked cookies are ideal for busy mornings, meal prep, or a healthy snack. Store them for up to 5 days or freeze for convenience—your mornings have never tasted better!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 12

Ingredients

• 2 cups Rolled oats
• 1 cup Whole wheat flour
• 1 teaspoon Ground cinnamon
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter (softened)
• 0.5 cup Peanut butter (or almond butter)
• 0.5 cup Honey
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 0.5 cup Chopped nuts (e.g., walnuts or almonds)
• 0.5 cup Dried cranberries (or raisins)
• 0.25 cup Dark chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In a medium bowl, mix together the rolled oats, whole wheat flour, ground cinnamon, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric hand mixer or a wooden spoon to cream together the softened butter, peanut butter, and honey until smooth and well-combined.

Step 4

Beat in the vanilla extract and eggs until the mixture turns creamy.

Step 5

Gradually add the dry ingredients into the wet mixture. Stir gently until just combined.

Step 6

Fold in the chopped nuts, dried cranberries, and dark chocolate chips (if using). Mix evenly to distribute the add-ins.

Step 7

Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, leaving enough space between cookies for slight spreading. Flatten each scoop gently with the back of a spoon or your fingers to shape them into discs.

Step 8

Bake in your preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies may seem soft when you remove them but will firm up as they cool.

Step 9

Allow the breakfast cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 10

Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months for a grab-and-go breakfast option.

Nutrition Facts

Serving size	951.1 grams (951.1g)

Amount per serving	% Daily Value*
Calories	4019

Total Fat 229.10g	294%
Saturated Fat 90.80g	454%
Polyunsaturated Fat NaNg
Cholesterol 630mg	210%
Sodium 2326mg	101%
Total Carbohydrate 431.50g	157%
Dietary Fiber 52.70g	188%
Total Sugars 195.50g
Protein 103.60g	207%

Vitamin D 140IU	702%
Calcium 430mg	33%
Iron 24mg	132%
Potassium 2945mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 9.9%

Carbs: 41.1%