Breakfast Cookies Recipe

Name: Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 3/4 cup whole-wheat pastry flour; 1/2 cup all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 2 tablespoons unsalted butter; 1/4 cup canola oil; 1/4 cup dark brown sugar; 3 tablespoons granulated sugar; 1 egg; 1/4 cup (1 small jar) strained carrot baby food; 1 teaspoon vanilla extract; 1/2 cup rolled oats; 1/2 cup bran cereal flakes; 1/3 cup raisins; 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Servings: persons

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

1
Place rack in center of oven and preheat oven to 350 degrees F.
2
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.
3
Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.
4
Add egg, carrot puree and vanilla and beat an additional 30 seconds.
5
Add flour mixture and beat an additional 30 seconds.
6
Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated.
7
Dough will be slightly sticky and less cohesive than traditional cookie dough.
8
Line a large cookie sheet with parchment paper.
9
Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet.
10
Repeat with remaining batter, leaving about 3 inches between cookies.
11
Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick.
12
Bake for 12 minutes, until cookies are fragrant but still soft.
13
Let cookies cool slightly, then transfer to a wire rack to cool completely.

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 17 ingredients. The key ingredients include: 3/4 cup whole-wheat pastry flour, 1/2 cup all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 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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