Breakfast Cookies

Great for road trips, camping, a meal in itself, a substitute for a power bar or breakfast on the run, these robust and luscious cookies are basically power packed ingredients bound together by dough. They have more fiber, less sugar and less flour than nearly all other cookies.

Sweet and nutty, flax seeds are small, tough, reddish-brown seeds that are high in omega-3 and good for your heart.

Breakfast Cookies
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Cook time: 
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Serves: 20 cookies
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • ½ cup light or dark brown sugar
  • ¼ cup white sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup Quick or Old Fashioned Oats
  • ½ cup plus 2 tablespoons graham flour
  • ½ cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup grape-nuts
  • ¼ cup toasted wheat germ
  • 2 tablespoons oat bran
  • 2 tablespoons ground flax seed
  • ½ cup dark raisins or craisins
  • ½ cup chopped dried apricots
  • ½ cup lightly toasted and cooled almonds, sliced or coarsely chopped
  • ½ cup lightly toasted and cooled walnuts, coarsely chopped
  • ½ cup lightly toasted and cooled unsweetened coconut
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the eggs, one at a time and the vanilla, mixing well between additions.
  5. Scrape down the sides of the bowl, add the oats, flours, baking soda and salt and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl and mix again.
  7. Add the remaining ingredients and mix until all the ingredients are well incorporated.
  8. To form the cookies: using a large scoop, place about 9- 12 balls about 2 inches apart on the prepared cookie sheet.
  9. Using your hand or the bottom of a water glass, press down until flattened. Alternatively, you can roll the dough into a log and refrigerate up to two weeks.
  10. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 12- 15 minutes.
  11. Cool on the cookie sheet and repeat with remaining dough.