Breakfast Cookies Recipe

Name: Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon coarse salt; 2 cups (4 sticks) unsalted butter, room temperature; 3 cups packed dark-brown sugar; 4 large eggs; 1 tablespoon plus 1 teaspoon pure vanilla extract; 4 cups rolled oats; 1 cup raw almonds, coarsely chopped; 1/2 cup raw pumpkin seeds; 1/2 cup raw sunflower seeds; 1/2 cup unsweetened shredded coconut; 1/2 cup raisins or currants; 1/2 cup finely chopped dried mango; 1/4 cup finely chopped dried papaya; 1 cup dried banana chips

Servings: persons

2 cups whole wheat flour
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
2 cups (4 sticks) unsalted butter, room temperature
3 cups packed dark-brown sugar
4 large eggs
1 tablespoon plus 1 teaspoon pure vanilla extract
4 cups rolled oats
1 cup raw almonds, coarsely chopped
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup unsweetened shredded coconut
1/2 cup raisins or currants
1/2 cup finely chopped dried mango
1/4 cup finely chopped dried papaya
1 cup dried banana chips

1
1. Preheat a convection oven to 325 degrees or a conventional oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
2
2. In a large bowl, whisk together flours, baking soda, and salt; set aside.
3
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until light and fluffy. Add brown sugar and mix until well combined. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix just to combine.
4
4. With the mixer on low, slowly add flour mixture and mix until well combined. Add oats, almonds, pumpkin seeds, sunflower seeds, coconut, raisins, mango, and papaya; mix to combine.
5
5. Form dough into eight equal portions, about 1 cup each, and form into patties, about 4 inches in diameter. Place on prepared baking sheets. Top evenly with banana chips. Transfer to oven and bake until golden and firm, 20 to 25 minutes. Let cool completely on baking sheets.

2821

kcal

Calories

143

Fat

345

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups whole wheat flour, 2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon coarse salt, and more.

Yes, Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Breakfast Cookies

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