Healthy Breakfast Cookies - Great for School Lunches or Snacks!

Mmmm, more wonderful baking treats for breakfast on the run, or a great snack in the kids' lunches!

These cookies are packed with protein, fibre, and heart-healthy canola oil, nuts, and seeds!  Cookies can be wrapped and stored in the freezer for up to 2 weeks.  Just add fruit and yogurt and you have a complete breakfast!

Breakfast Cookie Recipes

(this recipe is slightly modified from the Canadian Heart & Stroke Foundation)

  • 1½ cups (375 mL) brown sugar
  • 2 cups (500 mL) quick oats
  • 3 cups (750 mL) all purpose flour
  • 1 tbsp (15 mL) baking soda
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • 1/3 cup (85 mL) ground flax
  • 1/3 cup (85 mL) semi-ground almonds (I like a bit of crunch in my cookies!)
  • 1/3 cup (85 mL) wheat germ (I used wheat bran) 
  • 1/4 cup (50 mL) canola oil
  • 1/2 cup (125 mL) applesauce
  • 1/4 cup (50 mL) water
  • 3 eggs
  • 1 1/2 tsp (7.5 mL) vanilla extract
  • 1/2 cup (250 mL) craisins
  1. Preheat oven to 350° F (180° C).  Prepare 2 cookie sheets.
  2. In a large bowl, mix together sugar, oats, flour, baking soda, baking powder, cinnamon, flax, almonds and wheat germ.
  3. Make a well in the centre and add canola oil, applesauce, water, eggs and vanilla. Mix until well blended.
  4. Stir in craisins.   
  5. Scoop out golf ball sized cookies onto cookie sheets. Flatten with the back of a spoon. These cookies will spread when baked.
  6. Bake 8 to 10 minutes in preheated oven.  (Mine took a bit longer as I made larger cookies.)  
  7. Once the cookies have cooled, individually wrap the cookies in saran wrap and store them in a freezer ziploc for up to 2 weeks.
My Notes:
  • I may try using a bit less sugar next time.
  • The original recipe called for ground cloves and ginger, however, I substituted cinnamon instead.
  • I only had vegetable oil on hand and they still turned out great, just not as heart-healthy.
  • I didn't grind the almonds completely, I liked the crunch from the odd larger pieces of almonds.
  • I am not a huge fan of raisins, so I substituted craisins, and they were delicious!
  • I never line my cookie sheets, nor do I spray them with cooking spray; I find this ruins the non-stick coating over time.
  • The original recipe states that they do not spread when baked, well, they most certainly do.  I had a bunch of extra large yummy cookies!
  • I found that my batch took a little longer, as my cookies were a bit larger.
  • Once cooled, I wrapped them up individually with saran wrap and stored them in a freezer ziploc bag in the freezer.  They are actually great eaten right from the freezer!

What type of on-the-go breakfast solutions do you enjoy for those extra busy days?  Do you have a heart-healthy snack idea that you'd like to share?

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