Cookies for breakfast is perfectly acceptable around here and this Thick & Chewy Trail Mix Breakfast Cookie recipe makes it easy to do that! They are a healthy on-the-go breakfast option loaded with nutritious ingredients and lighter on the sugar.
You can do a lot of things that I might not approve of like putting black beans in your brownies or adding sugar to tomato sauce, but eating cookies before noon is not one of them. Grab a glass of milk and go nuts!
Though I’ve been known to eat every kind of cookie before lunch hour, this breakfast cookie recipe with its whole grains, nuts, seeds and dried fruit might help to give you a case if you need one.
You can see all of that greatness in each cookie.
You’ll notice there’s about half as much butter in this recipe compared to your typical cookie – another reason for you to make this your morning meal.
We’re sweetening with brown sugar and a bit of honey. That sounds like breakfast food to me! It actually makes the most efficient afternoon snack. I’m talking about near that 2 or 3 pm mark. I’ll give you one guess how I know this…
INGREDIENTS FOR BREAKFAST COOKIE RECIPE
There are lots of yummy and nutritious ingredients jam-packed into these cookies. Here's how it goes down:
- Nuts - I love walnuts for their buttery flavour. They are high in omega-3 fatty acids which are great for so many reasons. Feel free to substitute with roasted almonds.
- Pumpkin seeds (aka. Pepitas) - you can use raw or roasted pumpkin seeds and they add a nice crunch and great flavour.
- Rolled oats - full of soluble fiber and they make these cookies nice and chewy and so hearty!
- Sunflower seeds - these have such a pleasant nutty taste and full of healthy fats as well.
- Dark chocolate chips - I use 70% chocolate chips for a rich chocolate taste. You can use any kind you like.
- Dried fruit - I use organic dried apricots. Organic apricots are dark in colour because they have no sulphites added. Sulphites prevent the oxidation reactions which cause browning.
- Brown sugar - just ⅔ cup is all I use here. It's enough to make this breakfast cookie recipe tasty but not too sweet.
- Honey - not only is honey delicious, but it is the secret to keeping these cookies chewy! Don't leave it out.
STEP BY STEP INSTRUCTIONS
You'll love how easy this recipe is!
1. Blend the dry ingredients - combine flour with oats, baking soda, salt, nuts, seeds, dried fruit and chocolate chips.
2. Beat soft butter with brown sugar until slightly fluffy.
3. Beat in honey, egg, vanilla and peanut butter.
4. Add the dry ingredients to the butter mixture and mix until combined.
5. Chill the dough for just 30 minutes while you preheat the oven.
6. Scoop large mounds of dough onto the prepared baking sheet and bake for 10-12 minutes until golden around the edges and soft inside.
EXPERT BAKING TIPS
- feel free to make this recipe by hand with a spatula and bowl. You don't need to use a mixer to make these great cookies.
- use a big ice cream scoop to portion these cookies for even baking
How do I store these breakfast cookies?
You will enjoy these for at least a week if stored well in an airtight container. But the magic is that they freeze incredibly well so that you can pull one out on the run and by the time you get to work they’ll be ready to eat.
How do I customize this breakfast cookie recipe?
The best thing about this recipe is how customizable it is!
- use your favourite blend of nuts and seeds: go ahead and substitute equal proportions of your favourite nuts (pecans, cashews, pecans...) and seeds (pumpking sees, sunflower seeds, sesame seeds, flax seeds)
- use your favourite nut butter: peanut, almond and cashew butter all work well in this recipe
- spice it up! Feel free to add up to 1 teaspoon of cinnamon or mixed spice to the dry ingredients
- use some whole wheat flour! Replace half or all of the total flour in the recipe with whole wheat flour for a nutty flavour and extra nutrition.
If you like oat-based cookie recipes, check these out:Gooey Almond Oatmeal Chocolate Chip Cookie Bars (gf, df option)Chewy Reese’s Peanut Butter White Chocolate Chunk Oatmeal CookiesUltimate Monster CookiesThick White Chocolate Chunk Peanut Butter Oatmeal Raisin CookiesDark Chocolate Cherry Coffee Oatmeal Cookies
Thick & Chewy Breakfast Cookie Recipe
- 6 tablespoon 84g unsalted butter, at room temperature
- ⅔ cup 145g packed dark brown sugar
- ¼ cup 60ml smooth regular peanut butter
- 1 large egg at room temperature
- 2 tablespoon 30ml honey
- 1 teaspoon pure vanilla extract
- 1 ¼ cups 180g all-purpose flour or whole wheat flour
- ½ cup 50g rolled oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 60g chopped dried apricots
- ⅓ cup 50g chopped walnuts
- ¼ cup 30g pumpkin seeds
- 3 tablespoon 30g sunflower seeds
- ½ cup 85g dark chocolate chips
- In a large bowl, beat together butter with brown sugar in a large bowl with a spatula until well blended and the mixture looks like wet sand. Mix in peanut butter. Beat in egg until well combined, then mix in honey and vanilla.
- In a medium bowl, whisk together flour, oats, baking soda,and salt. Mix in dried apricots, walnuts, pumpkin seeds, sunflower seeds and chocolate chips. Add the flour mixture to the butter mixture and mix it in until it is just combined.
- Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 30 minutes.
- Preheat your oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Roll 1.5-oz portions of dough into balls and place them on prepared baking sheets, spacing them 2 inches apart. Flatten them to form round disks and bake for 10-12 minutes until lightly golden around the edges but still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet. Transfer cookies individually to a wire rack to cool completely.