Breakfast Cookies Recipe (With Video and Step-by-Step)

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

1 hr 20 mins

Servings:

14

Martha loves these wholesome breakfast cookies, and we bet you will too. Packed with dried fruit, oats, nuts, and seeds, they’re hearty, satisfying, and guaranteed to keep you full until lunchtime. A mix of whole-wheat and all-purpose flours provides beneficial nutrients while still yielding a tender, moist result. Feel free to mix up the add-ins to suit your preferences or use up what you have on hand. You can also make the cookies larger or smaller if you prefer. Enjoy them at home or on the go as a quick, easy-to-eat alternative to granola—no bowl, spoon, or milk required.

Two breakfast cookies with banana slices on a napkin beside a cup of coffee on a table — Jake Sternquist

Dos and Don't for Perfect Breakfast Cookies

Do prep your mix-ins: Chop the mango and papaya into roughly quarter-inch pieces and the nuts coarsely (there should be no whole almonds left). This helps ensure the cookies are easy to eat and have plenty of mix-ins in every bite.

Don't crowd the pan: When portioning the batter, leave a few inches between each mound of dough. These cookies are huge and will spread as they bake.

Do cool thoroughly: While it may be tempting to dig in right away, it's best to let the cookies cool completely before moving them. This can take up to 30 minutes, but we assure you that the wait will be worth it.

Equipment Needs

Mixing bowl: Reach for a large bowl to combine the flours, baking soda, and salt in step 1.

Stand mixer: You're better off using a stand mixer rather than a handheld mixer to make this batter, which will become quite stiff once the dry ingredients are added. If a hand-held mixer is all you have, it's best to stir in everything after the vanilla by hand.

Baking sheets: You'll need two baking sheets for this recipe. Lining them with parchment will prevent sticking and guarantee an easy cleanup.

Directions

Ingredients for making breakfast cookies arranged on a countertop including oats dried fruits flour nuts and bowls of other baking essentials — Jake Sternquist

Preheat oven and mix flours with baking soda and salt:

Preheat oven to 350°F. Whisk together flours, baking soda, and salt in a large bowl.

Jake Sternquist
Beat butter, add sugar, then eggs:

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.

Jake Sternquist
Add dry ingredients, then mix in oats, nuts, and fruit:

Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.

Jake Sternquist

Tip

You may find it easier to fold in the oats, nuts, fruit, and seeds with a rubber spatula rather than using the mixer.
Form cookies, top with banana chips and bake:

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 each cookie with 3 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.

Jake Sternquist

Jake Sternquist

How to Store Breakfast Cookies

These breakfast cookies can be stored in an airtight container at room temperature for up to 1 week.

Variations

Scale down the batter: This batter can easily be halved for a smaller batch.

Make smaller cookies: If you're feeding little ones or simply desire a more modestly sized cookie, use a 1/4 or 1/3 measuring cup.

Swap in other ingredients: This recipe is an excellent way to use up whatever dried fruit and nuts you have on hand. Dried apricots, cherries, dates, or crystallized ginger would all be delicious here, as would pistachios, pecans, or hazelnuts.