Everything Breakfast Cookies Recipe

Name: Everything Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 5 cups rolled oats (not quick cooking); 1/2 cup ground flax; 1/2 cup brown rice flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1 pinch sea salt; 1/2 cup coconut, shredded and unsweetened; 1/2 cup nuts, toasted and chopped (I like pecans); 1/2 cup chopped dried fruit (I like cranberries or raisins); 1/2 cup turbinado sugar or light brown sugar; 4 eggs; 1/2 cup canola oil or melted butter or coconut oil; 1/2 cup milk (as needed)

Servings: persons

5 cups rolled oats (not quick cooking)
1/2 cup ground flax
1/2 cup brown rice flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 pinch sea salt
1/2 cup coconut, shredded and unsweetened
1/2 cup nuts, toasted and chopped (I like pecans)
1/2 cup chopped dried fruit (I like cranberries or raisins)
1/2 cup turbinado sugar or light brown sugar
4 eggs
1/2 cup canola oil or melted butter or coconut oil
1/2 cup milk (as needed)

1
Preheat oven to 3500. Line four baking sheets with parchment paper and set aside.
2
Place the oats in the bowl of a large food processor fitted with a steel blade and pulse until oats are roughly chopped.
3
In a large bowl, add chopped oats, ground flax, brown rice flour, baking soda, salt, and cinnamon. Stir until well combined and set aside.
4
In a medium sized bowl, add canola oil. Beat eggs in one at a time, beating until well combined with the oil. Beat the sugar into the eggs and oil until well combined.
5
Stir dried fruit, nuts, and coconut into the wet ingredients until well combined.
6
Add wet ingredients to dry until just combined. The dough should be wet enough to hold together -- add milk a couple of tablespoons at a time until the dough is the right consistency.
7
Scoop 1/4c of dough using an ice cream scoop or spoon and place on cookie sheet. Pat them to flatten a bit. You can place them fairly close to one another on the baking sheets because they neither spread nor puff up much.
8
Bake the cookies for 25 to 30 minutes until golden brown all over and crispy looking. Allow to cool on a rack. I freeze these and microwave them as I need them.

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 13 ingredients. The key ingredients include: 5 cups rolled oats (not quick cooking), 1/2 cup ground flax, 1/2 cup brown rice flour, 1 teaspoon baking soda, and more.

Yes, Everything 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.

Everything Breakfast Cookies

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