Healthy Breakfast Cookies

HBC2Breakfast is probably my favorite meal, if you don’t count dessert.  (Which really, dessert should be a meal category!)  However, for how much I love it, it’s really only on weekends that I create time to make and enjoy breakfast.  During the week, I either make yogurt parfaits (and you can find my homemade granola recipe here) or these breakfast cookies.  On weekends, I make a large batch and freeze most of them, enjoying a few each morning when I am at work answering emails before my students walk in.


What’s great about these cookies is all the fruit and protein packed in.  The name cookies really is deceiving, as the only sugar that’s in these is the maple or agave syrup.  No butter.  No shortening.  No chocolate.  With the combination of protein and carbs, they keep me full for four hours.   And keep my energy level high to deal with the 90 students I see before lunchtime.


These cookies are super easy to make and taste wonderful right out of the oven, or reheated right out of the microwave.  They are a quick, delicious, healthy breakfast on those hectic weekday mornings.  Enjoy! xoxo


Harvest Breakfast Cookies

print recipe

Prep Time: 20 minutes

Total Time: 1 hour

Serves: 16-18 cookies

1 c pecan pieces

1 c whole-wheat flour

1 t baking powder

1 t cinnamon

½ c maple syrup  or agave syrup

¼ t salt

1/3 c canola oil

1 egg

1 t vanilla

1 c oats

1 apple, diced

¼ c dried cranberries

1 c fresh/frozen cranberries

Preheat oven to 350 degrees.  Place pecan pieces on a jelly roll pan and place in oven for about 8 minutes, until fragrant and lightly toasted.  Remove and let cool.

While the pecans are toasting, in a large bowl, combine the flour, baking powder, cinnamon, and salt.  In a separate bowl, beat the maple syrup, canola oil, egg, and vanilla until well incorporated. Pour the dry ingredients into the wet and using a rubber spatula, fold until combined.  Add the oats, apple, dried and fresh/frozen cranberries, and pecans. Stir until evenly distributed.

Line a cookie sheet with parchment paper and using a ½ cup measuring cup, scoop out dough, about 9 per cookie sheet.

Bake in the oven for 20-25 minutes.  Transfer to a cooling rack to cool completely.


-They may be placed in the fridge for up to 1 week

-You can individually wrap each cookie with plastic wrap, then place in a freezer bag.  They will store for 3 months. (When removing, microwave for 30-45 seconds.)

NOTE: This recipe doubles really well.


Recipe Source: Ellie Krieger

Author: holly

Thanks for stopping by! I'm glad you're here. I love baking and being in the kitchen, and my goal with this blog is to bring you tried and true recipes that are fun and easy to make--and of course delicious! Enjoy! xoxo

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s