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Breakfast Cookies

Breakfast Cookies from Weelicious

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As my kids get older I notice more and more that lunch can be a slippery slope. One day the lunchbox comes home totally empty, while other days it's halfway-to-completely full as kids tend to get preoccupied chit chatting or immediately bolt to the playground at lunchtime to let off some steam. Nutritionally kids tend to get what their bodies need, so it's no cause for alarm, but parents understandably get unnerved when they notice their kids haven't eaten much during the day.

Breakfast Cookies from Weelicious

That's why breakfast is so important. Knowing your kids left the house with full bellies in the morning can make your after-school encounter with an untouched lunch box a little less unsettling. But why do I hear so often from parents that breakfast is the bane of their existence? It doesn't have to be if you have batches of Breakfast Cookies on hand. You heard me right, Breakfast Cookies! I've said it before and I'll say it again: give a kid food in the form of a pancake like Banana Bites, put it on a stick (consider Pancake Sausage Muffins on a Stick) or call it a cookie and it will almost guarantee they will be excited about eating it.

These Breakfast Cookies are awesome because they have tons of protein, Omega-3 fatty acids to support brain development and carbohydrates -- all things you want to get your kids going first thing in the morning. And for moms who prefer not having all the butter of a traditional cookie, I've reduced what this recipe would normally call for and replaced it with apple sauce, which also gives these cookies a naturally sweet and moist texture.

Breakfast Cookies from Weelicious

If everything I've told you so far hasn't gotten you excited enough, these Breakfast Cookies freeze beautifully before or after you bake them so all they require is a quick pop in the toaster. How easy is that? Your kids will be so happy being sent off to school fueled with cookies and you'll actually feel good about the breakfast you served!

Breakfast Cookies  (makes 20 cookies)

  • Prep Time: 10 mins,
  • Cook Time: 15 mins,
  • Rating:
    Rate this recipe
As my kids get older I notice more and more that lunch can be a slippery slope. One day the lunchbox comes home totally empty, while other days it's halfway-to-completely full as kids tend to get preoccupied chit chatting or immediately bolt to the...

Ingredients

  • 1/4 cup unsalted butter, softened
  • 1/2 cup apple sauce
  • 1/2 cup maple syrup
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup whole wheat flour
  • 2 cups old fashioned oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup shelled pistachios
  • 1/2 cup dried cherries
  • 1/2 cup flax seeds

Preparation

  1. 1. Preheat oven to 350°F.
  2. 2. Place the butter, apple sauce and maple syrup in a bowl or standing mixer and beat until well combined.
  3. 3. Add the egg and vanilla extract and beat until smooth.
  4. 4. In a separate bowl, whisk together the flour, oats, baking soda, salt and cinnamon.
  5. 5. Slowly add the dry ingredients into the wet and mix to incorporate.
  6. 6. Fold in the pistachios, cherries and flax seeds.
  7. 7. Using a small ice cream scoop or 2 tablespoon measure, drop dough onto Silpat or parchment-lined baking sheets. Use the palm of your hand to gently press down the cookies, as they do not spread during baking.
  8. 7. Bake for 15 minutes and remove to a cooling rack.
  9. To Freeze: Before baking, after step 7 place in the freezer for 1 hour and then transfer to zipper bags. When ready to bake add an additional minute to the cooking time.
  10. To Freeze: After baking, place in freezer bags and freeze up to 3 months.
Breakfast Cookies

Nutrition Information

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Comments






  1. Isabelle

    September 24, 2014 at 11:24 am

    First time I baked the breakfast cookies, they came out dry and dense. My family didn’t liked them much. This time I baked a new batch with 1/2 cup butter 1/2 cup apple sauce, 1.5 cup of flour and 1.5 cup of baby oats. I also cut the pistachios in smaller pieces. Result? It’s fantastic! It’s not even breakfast time and I’m having a cookie right now :)

  2. Sandy

    September 7, 2014 at 10:28 am

    found a lot of good recipes on this site – this one, however, for us was very bland. no one finished their first cookie. love the idea though!

  3. FoodFlav

    September 6, 2014 at 1:17 am

    Thanks for Ingredients and Preparations for this cookies for breakfast Definitely going to try my hands on this :)

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  7. Katie Ellis

    July 31, 2014 at 6:21 pm

    Would you recommend salted or unsalted pistachios? Also, if I substitute ground flax seed, is it still the same 1/2 cup? Thank you!

  8. annaosterwald

    July 19, 2014 at 12:53 pm

    Just put a batch in the oven! I used sliced almonds instead of pistachios. The batter tastes a little salty…hope it evens out in the baking process! Cant wait to try the finished product with my kiddos! Thank you

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  11. Sarah

    June 24, 2014 at 8:05 pm

    My daughter eats very little (always has) and needs to put on a few more pounds- I have the hardest time finding healthy foods that still have plenty of calories! What if I wanted to use all butter instead of subbing with applesauce? How much would I use?

    • Catherine McCord

      June 25, 2014 at 8:25 am

      Use the same amount as the applesauce called for. Just make sure it is softened before using it!

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  13. Rachel

    June 9, 2014 at 4:45 am

    These are delicious! My son was thrilled to eat a cookie for breakfast, and I enjoyed one with my coffee. I used pumpkin seeds, raisins, dried cranberries, and dried coconut instead of the cherries and pistachios just because it’s what I had on hand. Next time I’ll make a double batch and freeze them! Thank you for sharing!

  14. mhsi

    May 23, 2014 at 10:11 pm

    We are on a roll here because I couldn’t get my butter (which was left out a long time and very softened) to incorporate into the applesauce/butter mixture. I still made them and they came out well. Though I do wonder if they would be even better if I was able to make that mixture “light and fluffy” as Catherine writes. I used my KitchenAid Stand Mixer with the flat beater. Do you use that or the wire whisk?

  15. Landon

    May 23, 2014 at 2:53 pm

    Nor did my applesauce syrup and butter. Used standing mixer.

  16. Merrilee

    May 21, 2014 at 6:22 pm

    I feel silly, but my butter did not come close to mixing with the apple sauce and syrup. What did I do?

  17. Mandy

    May 19, 2014 at 9:35 am

    Oh and for the fat I used some greek yogurt and applesauce as well as some earth balance spread. Its amazing to me that you can use whole milk yogurt or applesauce or even avocado can as a substitution for oil. I only recently discovered this. As well as an egg free option using ground flax seed. Love it!

  18. Mandy

    May 19, 2014 at 9:33 am

    I found a recipe similar to this yesterday in my Joy of Cooking cookbook only it had wheat germ, lots of oats, honey, flax and i used toasted coconut,sunflower seeds and pumpkin seeds along with chopped dates and they are the bomb! I love anything that I can hide goodness in for my 2 year old thats usually too busy playing to really want to eat. Thanks for all the great ideas and recipes!

  19. Farah

    May 18, 2014 at 9:26 pm

    Hi Catherine,

    Thanks for sharing this. What would you recommend in place of applesauce? 1:1 substitution of 1/2 cup softened butter (i.e. total of 3/4 cup butter)?

  20. Angie

    May 17, 2014 at 5:48 pm

    Excited to make these! I went out and got the cherries and pistachios, only to come home and realize I’m out of flax. Any suggestions for a substitue, or can the flax seeds be left out?

  21. Stephanie

    May 16, 2014 at 6:16 am

    Can you use ground flaxseed? If so, how much?

  22. jlabecker

    May 15, 2014 at 8:26 am

    I made theae last night and they turned out great. I gave one to my two year old daughter this morning. She must have thought she hit the jackpot since she never gets cookies in the morning. All I heard was, “mmmm”, and “Mommy, this is a yummy cookie” as she ate the entire thing. Thank you for a creative way to get her to eat a nutritious breakfast and for making my life easier by not having to go through the usual breakfast debate. The other nice thing about your recipes is that adults like them too so I only have to prep one thing. Thank you!

    • Catherine McCord

      May 15, 2014 at 8:22 pm

      Thank YOU for your sweet comment!

  23. Whitney

    May 15, 2014 at 1:59 am

    Any suggestions for how to adapt this using stevia. My family has rid our diet of added sugars with the exception of stevia. Would it even work? Could you substitute peanut butter or something like that for a binding agent?

  24. Jen emmons

    May 14, 2014 at 8:11 pm

    Could you use raw honey instead of maple syrup?

    • Catherine McCord

      May 14, 2014 at 9:22 pm

      Absolutely!

  25. beatrizvn

    May 14, 2014 at 3:55 pm

    Would it work to use wheat germ instead of the flax seed?

    • Catherine McCord

      May 14, 2014 at 9:25 pm

      I haven’t made them with wheat germ, but I feel like it would be a great substitute.

  26. Ashia mann

    May 14, 2014 at 2:02 pm

    Has anyone tried a GF version? Maybe grind oats into flour and add some rice or potato flour? I may try millet and amaranth but was hoping not to waste a batch of the other goodies in case they don’t turn out!

  27. Janis

    May 14, 2014 at 12:53 pm

    Could you sub the cherries for raisins or some other dried fruit?

    • Catherine McCord

      May 14, 2014 at 2:03 pm

      Yes! You could use an kind of dried fruits like raisin, blueberries, cranberries, even diced figs.

    • Virginia

      May 14, 2014 at 1:07 pm

      Janis, I subbed dried unsweetened cranberries and white wheat flour and it seems to work fine, although mine are taking a little longer to cook through. I think I should have flattened my dough balls down a little to make them more uniform circles.

      • Catherine McCord

        May 14, 2014 at 2:04 pm

        Would love to know how long they take you to cook. It’s tricky as every oven is different.

  28. Virginia

    May 14, 2014 at 12:38 pm

    Excited to make these, but I’m missing something – where do you add the applesauce? With butter and syrup?

    • Catherine McCord

      May 14, 2014 at 12:42 pm

      Yes :)

  29. cathy

    May 14, 2014 at 12:31 pm

    These look great! However, I am not a huge fan of pistachios. Can you suggest a good substitute?

    • Kara

      May 14, 2014 at 12:43 pm

      pecans

    • Catherine McCord

      May 14, 2014 at 12:41 pm

      I’ve made them walnuts and the were delicious. Lots of omega’s that way too. You can truly use any kind of nut or seed that you enjoy!

  30. Marissa

    May 14, 2014 at 11:36 am

    LOVE this idea!!

  31. Kate @ ¡Hola! Jalapeño

    May 14, 2014 at 11:03 am

    Yum! Absolutely making these! Thanks, Catherine!

  32. Cheryl Kramer

    May 14, 2014 at 9:57 am

    It is probably staring me in the face, but when do I add the applesauce?

  33. Elana Stein

    May 14, 2014 at 9:44 am

    It’s like you read my mind! ?Yesterday my kids barely touched their lunches, and it was all things I know they really like, so I’ve been focusing so much more on breakfast and after school snacks (which are really mini-meals). I’m going to try these tonight! Thanks Catherine!

    • Catherine McCord

      May 14, 2014 at 10:03 am

      I hope you get to make them!

  34. Michelle

    May 14, 2014 at 9:11 am

    Do you know if I could use almond flour in place of the reg flour in this recipe?

    Thanks

    • Catherine McCord

      May 14, 2014 at 10:02 am

      I think almond flour would be too oily as the base flour. What other flours do you use or like?

  35. Maryea {happy healthy mama}

    May 14, 2014 at 3:54 am

    I love breakfast cookies! These would not last long in my house.

    • Catherine McCord

      May 14, 2014 at 10:02 am

      Make a double batch :) Sometimes I make a triple batch and freeze a ton!

  36. Tara V

    May 14, 2014 at 3:44 am

    Yup, pistachio question from me too! Would love to make these with my son’s preschool but need to be nut free. Any other suggestions?

    • Catherine McCord

      May 14, 2014 at 10:01 am

      You could totally leave the nuts out and add sunflower or pumpkin seeds!

      • beatrizvn

        July 5, 2014 at 9:38 pm

        I used sunflower seeds and the cookies turned green around the seeds! I googled it and found out that this happens because of the baking soda and even though they look poisonous they’re absolutely safe. The problem was that my girls didn’t want to eat them anymore (they did look a bit strange). So next time I won’t use sunflower seeds again. They’re delicious with walnuts or cashews

  37. Janelle

    May 14, 2014 at 3:36 am

    Can’t wait to make these today !,any suggestions for subbing the pistachios ? Me n my daughter love them but boy boy not so much :) Thx!

    • Catherine McCord

      May 14, 2014 at 10:01 am

      You could use walnuts, hazelnuts or pecans!

  38. Tracy

    May 13, 2014 at 10:07 pm

    Would ground flaxseeds work? Thanks!

    • Jackie

      May 14, 2014 at 5:58 pm

      I was thinking the same thing. Any recipe I use flax seed in calls for grinding it first. For some reason, I seem to remember reading that it makes the good stuff easier for your body to get to. Although I could totally be making that up :)

    • Sylvie

      May 14, 2014 at 2:58 pm

      Would you use the same quantity of ground flax seed as the unground flax seed?

    • Catherine McCord

      May 14, 2014 at 10:00 am

      Yes! Great suggestion!

  39. Sad

    May 13, 2014 at 8:32 pm

    Will definitely be making these! I’m wondering, could I make the 2 cups of oats into an oat flour consistency instead?

    • Catherine McCord

      May 14, 2014 at 10:00 am

      I feel like that would totally work! Will you let me know if you do it? Take an image and put it on Instagram, Twitter or FB tagged #weeliciousrecipes!