Hearty Breakfast Cookies
Hearty Breakfast Cookies are perfect for busy mornings or a late afternoon snack. Honestly, anytime of the day these are irresistible! Packed with wholesome ingredients like oats, nuts, dried fruit and dark chocolate chips.
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If you have a busy schedule like me then you know the convenience of having easy grab-and-go items on hand. Healthy options like breads, muffins and breakfast cookies make hectic mornings a little easier. Plus, my daughter loves baked goods and especially cookies, so it’s a win win!
Let me be straight with you – calling them “breakfast cookies” is really just a way for me to feel good about eating and feeding my family cookies for breakfast. 😃 Although, these cookies have plenty of goodness to start your morning off the right way.
These Hearty Breakfast Cookies are made with a combination of butter and coconut oil. The butter adds that unmistakable cookie flavor we all love, and combined with coconut oil, creates a soft, chewy texture. Plus, coconut oil is really good for you! It’s great for the skin and has anti-inflammatory properties. The oats, nuts, dried apricots, and dark chocolate chips, make these a wholesome, sturdy cookie. And bonus! They taste amazing too, and it’s hard to stop at just one.
Customize Your Breakfast Cookie.
- Use your favorite nuts and seeds, or leave them out all together.
- Add in shredded coconut in place of the dried fruit or use a combination of both.
- Any kind of baking chips will work with this cookie. Butterscotch and dark chocolate chips happen to be our favs.
- Add extra grains by swapping out the all-purpose white flour for white wheat flour or use a combination of both.
Other Breakfast and Snack Recipes You Might Enjoy:
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Let’s eat!🤍
Hearty Breakfast Cookies
Ingredients
- 1 stick salted or unsalted softened butter not melted
- 1/4 cup softened coconut oil not melted
- 3/4 cup brown sugar
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/4-1/2 cup finely chopped dried apricots or use dried fruit of choice
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup quick oats
- 1/2 cup finely chopped pecans
- 3 tbsp salted or unsalted sunflower seeds
- 2 tbsp whole or ground flax seeds
- 1 cup dark chocolate or semi sweet chocolate chips or use any kind of baking chips of choice
Instructions
Preheat oven to 375°F and prepare 2 large sheet pans with parchment paper or silicone mats.
- In a large mixing bowl with hand held mixer or stand mixer, combine butter, coconut oil, and sugars. Add eggs and vanilla extract and mix until creamy. Fold in dried apricots.
- Using a large spoon, stir in flour, baking soda, salt, oats, nuts, seeds, and chocolate chips into wet ingredients, until sturdy dough forms and there is no longer any loose flour or nuts.
- Using a cookie scoop or tablespoon, place balls of cookie dough about 2 inches apart on prepared cookie sheets. I was able to fit 12 cookies per sheet pan.
- Bake for 10-12 minutes or until golden around the edges and it's puffed and set in the center. Mine took exactly 11 minutes. Let cool for 2 minutes before transferring to a cooling rack.
- Makes 25-30 cookies
Notes
- Use your favorite nuts and seeds, or leave them out all together.
- Add in shredded coconut in place of the dried fruit or use a combination of both.
- Any kind of baking chips will work with this cookie. Butterscotch and dark chocolate chips happen to be our favs.
- Add extra grains by swapping out the all-purpose white flour for white wheat flour or use a combination of both.
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