If you’re looking for a wholesome and delicious way to start your day, look no further than these Whole Grain Breakfast Cookies. Created by IrisMac, this recipe is a favorite for those who love a sweet treat with their morning coffee. Packed with whole grains, fiber, and protein, these cookies are not only tasty but also nutritious. Plus, they are easy to make and perfect for meal prepping.
Table of Contents
The Best Whole Grain Breakfast Cookies
These Whole Grain Breakfast Cookies are a fantastic option for a quick and healthy breakfast. Made with walnuts, oats, almond butter, and dried cherries, they offer a satisfying crunch and a burst of sweetness. The addition of semi-sweet chocolate chips makes them irresistible, even for kids. Whether you enjoy them fresh out of the oven or straight from the freezer, these cookies are sure to become a staple in your breakfast routine.
Notes on Ingredients
- Walnuts: Ground into a flour, they add a nutty flavor and boost the nutritional value.
- Old-Fashioned Rolled Oats: Provide a chewy texture and are a great source of fiber.
- Whole Wheat Flour: Adds to the whole grain content, making these cookies more filling.
- Flax Meal: Offers additional fiber and omega-3 fatty acids.
- Almond Butter: A healthier alternative to regular butter, adding creaminess and protein.
- Blue Agave Nectar: A natural sweetener with a lower glycemic index than table sugar.
- Dried Cherries and Semi-Sweet Chocolate Chips: Provide bursts of sweetness and a delightful texture.
How to Make Whole Grain Breakfast Cookies
- Prepare Your Ingredients:
- Preheat your oven to 375 degrees F (190 degrees C).
- Line baking sheets with parchment paper.
- Process the Walnuts:
- Pulse the walnuts in a food processor until finely ground into flour.
- Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon.
- Combine Wet Ingredients:
- Blend the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor.
- Transfer to a large bowl and fold in the dried cherries and chocolate chips.
- Mix Dough:
- Combine the walnut-oatmeal mixture with the almond butter mixture until a thick dough forms.
- Shape Cookies:
- Scoop heaping teaspoons of dough, form into balls, and place on prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 8 to 10 minutes until lightly browned.
- Remove from the oven and flatten the cookies with a spatula.
- Let cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.
How to Serve Whole Grain Breakfast Cookies
These cookies are incredibly versatile. Enjoy them:
- Freshly baked and warm from the oven.
- Chilled or frozen, which makes them extra chewy and delicious.
- Paired with a cup of coffee or tea for a satisfying breakfast or snack.
How to Store Whole Grain Breakfast Cookies
- At Room Temperature: Store in an airtight container for up to a week.
- In the Freezer: Freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag or container. They can be stored for up to three months. Enjoy them directly from the freezer or thaw for a few minutes.
Nutrition Information
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 270.06 kcal | 14% |
| Total Fat | 17.73 g | 25% |
| Carbs | 26.55 g | 10% |
| Sugars | 14.92 g | 17% |
| Protein | 5.52 g | 11% |
| Sodium | 131.59 mg | 7% |
| Fiber | 4.01 g | 14% |
| Saturated Fat | 3.26 g | 16% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 6.23 g | – |
| Polyunsaturated Fat | 6.43 g | – |
| Cholesterol | 9.09 mg | 3% |
| Calcium | 55.22 mg | 7% |
| Magnesium | 60.98 mg | 16% |
| Potassium | 213.96 mg | 6% |
| Iron | 1.56 mg | 11% |
| Zinc | 1.09 mg | 11% |
| Phosphorus | 128.22 mg | 18% |
| Vitamin A | 41.49 mcg | 5% |
| Vitamin C | 0.96 mg | 1% |
| Thiamin (B1) | 0.09 mg | 8% |
| Riboflavin (B2) | 0.12 mg | 9% |
| Niacin (B3) | 0.63 mg | 4% |
| Vitamin B6 | 0.08 mg | 6% |
| Folic Acid (B9) | 18.82 mcg | 9% |
| Vitamin B12 | 0.02 mcg | 1% |
| Vitamin D | 0.05 mcg | 1% |
| Vitamin E | 2.38 mg | 20% |
| Vitamin K | 3.44 mcg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Whole Grain Breakfast Cookies
Can I substitute the almond butter?
Yes, you can use any nut or seed butter you prefer, such as peanut butter or sunflower seed butter.
What can I use instead of dried cherries?
Dried cranberries, raisins, or any other dried fruit can be used as a substitute.
How can I make these cookies vegan?
Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure the chocolate chips are dairy-free.
The Best Whole Grain Breakfast Cookies
Ingredients
- 1 cup walnuts
- 1 ½ cups old-fashioned rolled oats not instant
- ⅓ cup whole wheat flour
- ½ cup ground flax meal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup almond butter
- ¼ cup canola oil
- ¼ cup blue agave nectar
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup dried cherries
- 1 cup semi-sweet chocolate chips
Instructions
- 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.
Notes
Enjoy your wholesome and delicious Whole Grain Breakfast Cookies!