Breakfast Cookies Recipe

Name: Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces unsalted butter, at room temperature; 3/4 teaspoon kosher salt; 5 ounces brown sugar; 4 ounces raw cane sugar; 1 large egg, at room temperature; 1 teaspoon vanilla or almond extract; 8 ounces organic sprouted wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 ounces old-fashioned rolled oats; 2 ounces walnuts, roughly chopped; 2 tablespoons golden flax seeds; 10 ounces dark chocolate, chopped

Servings: persons

5 ounces unsalted butter, at room temperature
3/4 teaspoon kosher salt
5 ounces brown sugar
4 ounces raw cane sugar
1 large egg, at room temperature
1 teaspoon vanilla or almond extract
8 ounces organic sprouted wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 ounces old-fashioned rolled oats
2 ounces walnuts, roughly chopped
2 tablespoons golden flax seeds
10 ounces dark chocolate, chopped

1
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, salt, and sugars until well-incorporated and airy.
2
Add in egg and vanilla and beat until the mix resembles a smooth buttercream.
3
Add the flour, baking soda, and baking powder and mix on a low speed until just combined.
4
Using your hands, fold in oats, walnuts, flax seeds, and chocolate.
5
Roll into 3-ounce balls, then chill dough for at least 30 minutes. The longer you chill it, the less it will spread during cooking. I chilled mine for about 8 hours.
6
Preheat oven to 350u00b0 F. Bake for 15 to 16 minutes, then let them sit on the pan for 10 minutes before transferring to a cooling rack. They won't look done when you pull them out of the oven, but the residual heat from the pan will give them just the right amount of gooey-ness as they rest.

1320

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 5 ounces unsalted butter, at room temperature, 3/4 teaspoon kosher salt, 5 ounces brown sugar, 4 ounces raw cane sugar, 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.

That's it — enjoy your meal!

Breakfast Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions