Best 20 Breakfast Cookies Recipes

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

BREAKFAST COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
• Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
• Eat and feel guiltless, because there's no chocolate in this cookie!

OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further.
• Make a well in the center of the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of the cookie dough on the baking sheets.
• Bake in the preheated oven until edges are set, about 14 minutes.

JUMBO BREAKFAST COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
• Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.

3-INGREDIENT BREAKFAST COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.
• Add additional ingredients should you desire.
• Bake for 12 minutes.
• Enjoy!

LOW FAT BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
• Combine oats, whole wheat flour, all-purpose flour, brown sugar, wheat germ, baking powder, baking soda, and salt in a large bowl. Add banana, applesauce, egg whites, and vanilla extract; mix well. Gently fold chocolate chips and cranberries into the batter. Drop batter, about 1 tablespoon at a time, onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 12 minutes.

WHOLE GRAIN BREAKFAST COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
• Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
• Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

BANANA OAT BREAKFAST COOKIES

Steps:

• Preheat oven to 350°. Beat bananas, peanut butter, honey and vanilla until blended. In another bowl, combine next 6 ingredients; gradually beat into wet mixture. Stir in dried cranberries., Drop dough by 1/4 cupfuls 3 inches apart onto greased baking sheets; flatten to 1/2-in. thickness., Bake until golden brown, 14-16 minutes. Cool on pans 5 minutes. Remove to wire racks. Serve warm or at room temperature. To reheat, microwave each cookie on high just until warmed, 15-20 seconds.

BACON BREAKFAST COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon, cornflakes and raisins. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.

BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• Mash bananas in a large bowl. Add oats, raisins, yogurt, and cinnamon. Mix well and allow to sit for 15 minutes.
• Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
• Bake in the preheated oven until lightly browned, about 20 minutes.

CHEERIOS JUMBO BREAKFAST COOKIES

Steps:

• Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
• Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
• Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
• *If using spread, use only stick that has more than 65% vegetable oil.
• High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
• (The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).

CHUNKY BREAKFAST COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and egg yolk. In another bowl, mix oats, flours, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; flatten to 3/4-in. thickness. Place 2 in. apart on ungreased baking sheets., Bake 13-15 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Serve warm or at room temperature. To reheat, microwave each cookie on high for 15-20 seconds or just until warmed. Freeze option: Freeze unbaked cookies in a freezer container, separating layers with waxed paper. To use, place dough portions 2 in. apart on ungreased baking sheets; let stand at room temperature 30 minutes before baking. Bake as directed, increasing time by 1-2 minutes.

GRANOLA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix together flour, baking powder, and baking soda in a bowl; set aside.
• Combine sugar and butter in a large bowl; beat with an electric mixer until mixture has the consistency of a smooth paste. Add eggs and beat until smooth and creamy. Add granola, raisins, and walnuts and beat with the mixer until smooth with a slightly grainy texture. Stir in flour mixture until a dough forms. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
• Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

INSTANT OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix together butter, white sugar, brown sugar, applesauce, egg, vanilla, coconut extract, and almond extract in a large bowl until smooth in texture. Add cake flour, baking soda, and salt; mix until blended. Stir in raisins, instant oatmeal, and dried cranberries. Mix in whole wheat flour, 1/2 cup at a time, until blended. Drop tablespoon-sized scoops of dough onto a nonstick cookie sheet and flatten dough with a spoon.
• Bake in the preheated oven until golden brown, 8 to 10 minutes. Place on a wire rack to cool.

OATMEAL - TRAIL MIX COOKIES (BREAKFAST-TO-GO)

Steps:

• Place rack in middle of oven and preheat to 375 degrees.
• Line two cookie sheets with parchment paper (or grease sheets).
• With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
• Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
• Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
• Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3-inch round.
• Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
• Transfer to rack to cool.
• Cookies will keep in an airtight container at room temperature for up to 5 days.

MONSTER BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 baking sheets.
• Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended. Add second egg with vanilla extract; continue beating. Continue beating while adding vegetable oil, honey, oats, whole wheat flour, ground flax seed, sesame seeds, poppy seeds, flax seeds, baking soda, and ground cinnamon, respectively. Fold raisins into the dough.
• Use a 1/4 cup measuring cup to create monster cookie size and drop onto prepared baking sheets.
• Bake in the preheated oven until edges are just browning, about 20 minutes.

BREAKFAST COOKIES

Steps:

• In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in oats and wheat germ. Fold in cheese and bacon. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 15-17 minutes or until light brown.

BACON BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix flour, sugar, and baking soda in a bowl. Stir in bacon bits, butter, and egg until well blended. Fold corn flakes and Cheddar cheese into flour mixture. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheet.
• Bake in preheated oven until golden brown, 13 to 15 minutes.

HEALTHY OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Combine oats, bananas, applesauce, chia seeds, milk, egg, cinnamon, agave, and vanilla extract in a bowl. Let cookie dough sit for 15 minutes.
• Scoop dough by teaspoons onto the prepared baking sheet.
• Bake in the preheated oven until edges are set and golden, about 18 minutes.

BANANA-OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Cream brown sugar and 3/4 cup banana together in a large bowl using an electric mixer. Beat in remaining banana. Stir in vanilla extract.
• Combine flour, protein powder, salt, cinnamon, baking soda, and cloves in another bowl; stir into banana mixture. Mix in rolled oats.
• Drop by rounded tablespoonfuls onto the prepared cookie sheets; leave room for spreading.
• Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.