I love the idea of breakfast—a cozy bowl of oatmeal, a platter of eggs—but the reality is almost always different: rushing from shower to closet, hustling kids into matching shoes, wrangling homework assignments and lost keys, and feeling lucky to swallow a drop of coffee before it hits room temp.
One solution? In their cookbook Pescan, authors Abbie Cornish and Jacqueline King Schiller offer up a surprisingly healthy, on-the-go, family-friendly idea: breakfast cookies.
What Exactly Are Breakfast Cookies?
Like many healthy breakfasts—think oatmeal and energy bars—breakfast cookies are usually made with whole grains, nuts, fruits and other wholesome ingredients.
The difference? Breakfast cookies are baked into, well, cookies: crunchy, chewy and totally delicious. They’re similar to oatmeal cookies, but far less sweet, bolstered with protein-rich nut butter, sweetened with fruit as well as sugar, seasoned with cozy spices, and dotted with whatever “extras” you fancy, from dried fruits or nuts to chocolate chips.
Craving a healthier breakfast? Sometimes, eating “dinner” foods is the secret.
Why Make Them?
- Breakfast cookies are inherently grab-and-go: They’re easy to munch while getting dressed, during your morning commute or between morning meetings.
- Kids love the idea of cookies for breakfast. (See below for proof—that’s Jacqueline’s little guy!)
- Breakfast cookies are fun to dip into milk or yogurt.
- They are super adaptable, allowing cooks to tweak the recipe to include their favorite flavors.
- Breakfast cookies let you eat a bit of chocolate for breakfast. Brilliant!
Courtesy Ren Fuller
How to Make Breakfast Cookies
This recipe comes to us from Pescan: A Feel Good Cookbook by Abbie Cornish and Jacqueline King Schiller, Abrams Books, 2019.
- 1 cup old-fashioned rolled oats (use gluten-free to make the recipe entirely GF)
- 1 cup creamy almond butter (you may substitute another nut butter if you prefer—here’s our guide to the healthiest options)
- 1 medium banana, mashed with a fork
- 1/3 cup coconut sugar
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- 1/3 cup dairy-free chocolate chips or raisins
Step 1: Mix the Batter
In a medium bowl, mix the oats, almond butter, banana, sugar and spices (this works best with a fork, which can incorporate all of the different textures together thoroughly). If you find the mixture is not sticking together well, add water one tablespoon at a time until the batter becomes wet enough to hold together.
Fold in the chocolate chips or raisins. (Find chocolate chunks like the ones shown, here.)
Step 2: Scoop ’em Up
Line a baking sheet with parchment paper. Heat the oven to 350º.
To form each cookie: Dollop about one tablespoon of batter onto the parchment paper (a cookie scoop works nicely for this). Smooth out with the back of a spoon (or the scoop) to form a round cookie about 1/4-1/2″ thick. Repeat with the remaining batter, leaving space around each cookie for expansion.
Step 3: Bake
Bake for about 15 minutes, or until the cookies are golden on top and browning on the bottom. Using a spatula, transfer the warm cookies to a cooling rack and allow to cool completely.
The cookies should keep, sealed in an airtight container, for five days. Enjoy a breakfast cookie dipped in milk or coffee, served alongside yogurt and fruit, or on its own. A breakfast cookie also makes a delicious after-school snack or late afternoon pick-me-up.
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