Cookies for breakfast? Sure! Why not. Especially when they are filled with great for you ingredients.
Bake a batch of these in a jiffy. Pour a glass of milk, brew a steamy pot of coffee & enjoy!
Life is so busy right now…isn’t it?
What a great way to give yourself and your family a guilt free treat with cookies for breakfast.
My kids love to dunk these in a chilled glass of milk…
Don’t forget big & plump dried cranberries.
If you are as in love with the idea of breakfast cookies as I am ~ you will need to check out my recipes for Lemon Ricotta Breakfast Cookies, Apple Oatmeal Breakfast Cookies (both of those recipes are gluten free.)
For a unique twist you can also make Breakfast Cookie French Toast.
Trust me on that one. It is worth the experiment!
Most of the cookies on my recipes page are suitable for the first meal of the day.
Some are vegan, some are gluten free. Most are free of refined sugars too.
Do you have a favorite recipe for a handheld breakfast? Feel free to attach a link in your comment.
Breakfast Cookies Recipe Links
- Carrot Raisin Hermits Soulshine Vegan
- Granola Cookies Dinners for Winners
- No Bake Pumpkin Oatmeal Cookies Chocolate Covered Katie
- Pumpkin Breakfast Cookies All Day I Dream About Food
- Vegan Oatmeal Breakfast Cookies Food Doodles
Those cookies must be addictive!
Cheers,
Rosa
These look good! I have never thought of making cookies for breakfast! And the ingredient list looks pretty simple! Yum! I would love these with a cup of strong coffee! I always go for muffins if I am going “hand held”!
http://www.bitsofsunshine.com/2012/02/blueberry-banana-and-apple-bran-muffins.html
I’m ALL for cookies for breakfast! And these look healthier than the kind I normally have. 😉
yummy, cookies for breakfast! this would go over big in my house.
Marla I’m loving the looks of these! Graham flour – I need to get some b/c there are other recipes I’ve seen that use it and I just want it. The fact that you were also able to keep them vegan is so impressive. Cookie baking without eggs or butter can be tricky! You nailed it!
Thanks Averie! I am really loving the graham flour lately. It is whole wheat based, but it has a much more mild flavor than whole wheat flour. A finer texture too! You will be happy when you get your hands on some 🙂
Oooh, I love the graham flour in these – it’s so nutty and delicious. Thanks for the link!
these look great! i’m going to try them with a gluten free flour blend and see how they turn out.
My mom keeps asking me to come up with a breakfast cookie recipe–maybe I will just send her yours! 😉
A reason to eat chocolate in the morning.. sheer bliss!
Ohhh, these cookies look amazing!!! Now you have me in the mood to bake cookies, and I shouldn’t because I have no control! lol
Those cookies look so mouthwatering!!! Fabulous!! 😀
Thanks so much Minnie & I LOVE your name 🙂
Oh, with the graham flour and coconut, these sound fab!
Chocolate and cranberries – can’t wit to try this flavor combo.
I would love some cookies for breakfast!
Love the rustic feel of the cookies..absolutely a must-bake cookies for me!
I can definitely see myself dunking these delectable cookies in my morning cup of tea 🙂
I’m in love with the chocolate-cranberry combo, these look delish. Pinned!
LOVE this combo, Marla! These cookies sound amazing!
I want to make these for Christmas morning, do you think I could easily swap out the flour to make them gluten-free? my mom’s gluten-free and I want her to be able to have some. will it ruin the flavor combos or texture?
Kristin, I have not tested these cookies with GF flours. I am in love with oat flour though.
How about trying that with the same ratios? I hope it works….let me know if it does. I have not tried those gluten free baking blended flours either, so I cannot speak for those.
Of course cookies are good for breakfast, it contains chocolate, so what could be better to start a day with 😉
Thanks for sharing this great recipe! I have to try this one 🙂
I made these, and they didn’t turn out as expected. However, I used So Delicious coconut milk (the shelf sustainable, milk alternative), not the canned version you’ve linked to. I’m wondering if the canned coconut milk is heavier and creamier, which may help with the dry texture I ended up with? Any thoughts?
Amanda, when I bake it is always the canned (yes heavier) version of coconut milk. The So Delicious would have yielded the results you had. I recommend you try this again with the light unsweetened canned coconut milk 🙂
Wonder if almond milk would work? If not will add coconut milk to grocery list.
Where is the nutritional info? How many calories, fiber, protein, carbs, etc???