OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES
What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.
Provided by Amanda Rettke
Time 20m
Yield about 12 cookies
Number Of Ingredients 7
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 18 servings
Number Of Ingredients 16
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
A low-sugar cookie for breakfast on the go. I like to make several portions of the dry ingredients all at one time and store in plastic bags for easy assembly when needed. Store in the refrigerator.
Provided by DYEH
Categories 100+ Breakfast and Brunch Recipes
Time 29m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 13.3 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 36.5 mg, Sugar 3.9 g
EASY OATMEAL-BANANA BREAKFAST COOKIES
These oatmeal-banana breakfast cookies are quick, simple, and delicious! Perfect for those hurried mornings on the way to school.
Provided by Steph T.
Categories Breakfast and Brunch
Time 25m
Yield 15
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mash bananas in a medium bowl. Stir in oats, chocolate chips, and walnuts.
- Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
- Bake in the preheated oven for 15 to 20 minutes.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 11.9 g, Fat 2.7 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 24.6 mg, Sugar 3.6 g
MAKE-AHEAD BREAKFAST GRANOLA COOKIES
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 12 to 15 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Mix the peanut butter, brown sugar, vanilla, cinnamon and eggs in a large bowl with a handheld mixer until smooth. Add the oats, cranberries and pepitas and mix until just combined. Use a 1/4-cup dry measuring cup or 1/4-cup ice cream scoop to scoop the dough onto the baking sheets, leaving at least 1 inch between scoops, making about 9 per tray. Flatten the scoops slightly with the back of a spoon. Bake until the cookies are starting to brown, 10 to 12 minutes.
- Let them sit on the baking sheets for a couple of minutes to let them set up a little bit. Serve warm, or let cool completely, then store in an airtight container for up to a week. Also great for freezing and eating straight out of the freezer! Serve with Greek yogurt for slathering or dipping, if using.
JUMBO BREAKFAST COOKIES
Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.
Provided by J. Diamond
Categories 100+ Breakfast and Brunch Recipes
Time 22m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 35.8 mg, Fat 14.4 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 6.3 g, Sodium 262.3 mg, Sugar 24.3 g
LOW FAT BREAKFAST COOKIES
Yummy breakfast cookies!
Provided by Amanda Leilani
Categories 100+ Breakfast and Brunch Recipes
Time 22m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 52.7 g, Fat 4.5 g, Fiber 4.2 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 202.5 mg, Sugar 26.8 g
WHOLE GRAIN BREAKFAST COOKIES
My sister and I love something sweet with our coffee in the morning. We created this recipe to make a wholesome breakfast. I generally double the batch and keep them in the freezer. They taste even better frozen (still soft!). Whole grains, fiber, and protein and no butter! Can it really be delicious? Yes! My kids can't keep their fingers out of the batter. I decided to add it to Allrecipes because everyone keeps asking me for the recipe. Enjoy!
Provided by IrisMac
Categories 100+ Breakfast and Brunch Recipes
Time 50m
Yield 18
Number Of Ingredients 15
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.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 26.1 g, Cholesterol 10.3 mg, Fat 16.3 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 173 mg, Sugar 15.3 g
BACON OATMEAL BREAKFAST COOKIES WITH MAPLE GLAZE
All the flavors that make up the perfect breakfast in one cookie!
Provided by Moonsinger38
Categories Breakfast and Brunch Meat and Seafood Bacon
Time 1h15m
Yield 18
Number Of Ingredients 14
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.
- Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats and bacon, about 1/3 cup of oats at a time, and cover the dough. Refrigerate at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
- Scoop about 1/3 cup of dough per cookie, roll into balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly.
- Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks.
- To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 28.8 g, Cholesterol 28.4 mg, Fat 7.6 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 237.3 mg, Sugar 18.6 g
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.
Nutrition Facts : Calories 225 calories, Fat 11g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 228mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BREAKFAST COOKIES
Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 8 large or about 14 small cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
- Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
- Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
- Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.
CHEERIOS JUMBO BREAKFAST COOKIES
Make and share this Cheerios Jumbo Breakfast Cookies recipe from Food.com.
Provided by hellokitty
Categories Drop Cookies
Time 24m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 367.7, Fat 14.9, SaturatedFat 6.3, Cholesterol 35.8, Sodium 327.9, Carbohydrate 55, Fiber 4.3, Sugar 29.6, Protein 7.6
BANANA BREAKFAST COOKIES
This is a variation of the Healthy Banana Cookies recipe from this site. They are a great alternative to store-bought granola bars!
Provided by Anne
Categories 100+ Breakfast and Brunch Recipes
Time 45m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 27.4 g, Cholesterol 0.4 mg, Fat 1.1 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 7.4 mg, Sugar 12.4 g
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.
Nutrition Facts : Calories 212 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 4g fiber), Protein 5g protein.
GRANOLA BREAKFAST COOKIES
A soft and chewy cookie with plump raisins and the goodness of granola in every bite. Good for snack time or a late breakfast. Store in an airtight container to keep fresh for a longer period of time.
Provided by Cheerios
Categories 100+ Breakfast and Brunch Recipes
Time 30m
Yield 22
Number Of Ingredients 9
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.
Nutrition Facts : Calories 176 calories, Carbohydrate 25 g, Cholesterol 26 mg, Fat 7.8 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 99.6 mg, Sugar 14.8 g
3-INGREDIENT BREAKFAST COOKIES RECIPE BY TASTY
Here's what you need: oats, bananas
Provided by Pierce Abernathy
Categories Snacks
Time 30m
Yield 8 cookies
Number Of Ingredients 2
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!
Nutrition Facts : Calories 102 calories, Carbohydrate 21 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, Sugar 4 grams
INSTANT OATMEAL BREAKFAST COOKIES
Be warned: These breakfast cookies are addictive. I took a basic oatmeal cookie recipe and pumped it up. It has whole wheat flour so it's filling and excellent as a breakfast cookie. I gave a friend this recipe and her family can't get enough. Incredible flavor!
Provided by La Jaune Washington
Categories 100+ Breakfast and Brunch Recipes
Time 45m
Yield 60
Number Of Ingredients 15
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.
Nutrition Facts : Calories 88.7 calories, Carbohydrate 14.6 g, Cholesterol 10.9 mg, Fat 3.3 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 95.1 mg, Sugar 9.5 g
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.
Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 239mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 3g fiber), Protein 4g protein.
OATMEAL - TRAIL MIX COOKIES (BREAKFAST-TO-GO)
These cookies are great for picnics, hiking or breakfast on the go! Original recipe from The Gourmet Cookbook, however I've made a few changes.
Provided by Galley Wench
Categories Drop Cookies
Time 35m
Yield 24 cookies
Number Of Ingredients 14
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.
BREAKFAST SANDWICH COOKIES
Provided by Valerie Bertinelli
Time 50m
Yield 18 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Add the butter and cream cheese to a large bowl, using a hand mixer, beat on medium-high speed until light and fluffy, about 30 seconds. Scrape down the bowl and add the egg and beat again until combined.
- In a separate medium bowl, add the flour, chives, baking powder, garlic powder, onion powder, salt and pepper. Add the flour mixture to the butter mixture and beat to combine. Fold the cheese and bacon in by hand.
- Spoon a 2 tablespoon sized ball onto the prepared baking sheet and gently press to slightly flatten. Sprinkle on a pinch of pepper. Repeat with the remaining dough.
- Bake until lightly golden, about 25 minutes. Serve with room temperature butter and jam if desired.
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