Breakfast Cookies Recipe

Name: Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 1/2 cups (375 mL) brown sugar; 2 cups (500 mL) quick oats; 3 cups (750 mL) all purpose flour; 1 tbsp (15 mL) baking soda; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) ground ginger; 1/2 tsp (2 mL) ground cloves; 1/3 cup (85 mL) ground flax; 1/3 cup (85 mL) ground almonds or sunflower seeds; 1/3 cup (85 mL) wheat germ; 1/4 cup (50 mL) canola oil; 1/2 cup (125 mL) apple sauce; 1/4 cup (50 mL) water; 3 eggs; 1 1/2 tsp (7 1/2 mL) vanilla extract; 1 cup (250 mL) golden raisins or chocolate chips

Servings: persons

1 1/2 cups (375 mL) brown sugar
2 cups (500 mL) quick oats
3 cups (750 mL) all purpose flour
1 tbsp (15 mL) baking soda
1 tsp (5 mL) baking powder
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground cloves
1/3 cup (85 mL) ground flax
1/3 cup (85 mL) ground almonds or sunflower seeds
1/3 cup (85 mL) wheat germ
1/4 cup (50 mL) canola oil
1/2 cup (125 mL) apple sauce
1/4 cup (50 mL) water
3 eggs
1 1/2 tsp (7 1/2 mL) vanilla extract
1 cup (250 mL) golden raisins or chocolate chips

1
Preheat oven to 350u00b0 F (180u00b0 C).
2
In a large bowl mix together sugar, oats, flour, baking soda, baking powder, ginger, cloves, flax, almonds and wheat germ.
3
Make a well in the centre and add canola oil, applesauce, water, eggs and vanilla. Mix until well blended.
4
Stir in raisins.
5
Scoop out golf ball sized cookies onto cookie sheets. Flatten with the back of a spoon. These cookies do not spread when baked.
6
Bake 8 to 10 minutes in preheated oven.
7
Once the cookies have cooled individually wrap the batch and freeze for a quick fix in the morning.

No nutrition data on file — estimate from the ingredient list.

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 16 ingredients. The key ingredients include: 1 1/2 cups (375 mL) brown sugar, 2 cups (500 mL) quick oats, 3 cups (750 mL) all purpose flour, 1 tbsp (15 mL) baking soda, 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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