Healthy Grains Breakfast Cookie Recipe

Name: Healthy Grains Breakfast Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup whole wheat pastry flour; ½ cup Gold Medal all-purpose flour; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon salt; 2 tablespoons unsalted butter; ¼ cup canola oil; ¼ cup brown sugar; 3 tablespoons granulated sugar; 1 egg; 1 banana (smashed or pureed); 1 tablespoon blackstrap molasses; ½ cup muesli (old fashioned style); ½ cup wheat bran (unprocessed miller's); ¼ cup raisins; ¼ cup walnuts

Servings: persons

¾ cup whole wheat pastry flour
½ cup Gold Medal all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons unsalted butter
¼ cup canola oil
¼ cup brown sugar
3 tablespoons granulated sugar
1 egg
1 banana (smashed or pureed)
1 tablespoon blackstrap molasses
½ cup muesli (old fashioned style)
½ cup wheat bran (unprocessed miller's)
¼ cup raisins
¼ cup walnuts

1
Preheat oven 350F.
2
In large mixing bowl:.
3
Blend butter, oil, sugar and brown sugar until creamy.
4
Add egg, banana and molasses.
5
Combine until smooth.
6
Add both flours, baking soda, salt, cinnamon and nutmeg.
7
Mix until well incorporated.
8
Mixture is going to become thicker.
9
When fully combined add muesli, wheat bran, raisins and walnuts.
10
Fully combine.
11
On large cookie sheet:.
12
When all ingredients are fully blended use 1/4 cup measuring spoon as a scoop.
13
Drop mixture into *almost* 1/4 cup servings onto cookie sheet - recipe will make 12 cookies.
14
Dough is very sticky.
15
Slightly flatten each serving with fingertips.
16
Bake cookies for 12 - 14 minutes.
17
Do not overcook.
18
Let cookies cool slightly and enjoy!
19
Leftovers keep well and can be enjoyed over the week.

524

kcal

Calories

Fat

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: ¾ cup whole wheat pastry flour, ½ cup Gold Medal all-purpose flour, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and more.

Yes, Healthy Grains Breakfast Cookie 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!

Healthy Grains Breakfast Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions