The reality of back-to-school is closing in, and I am starting to think about freezer-friendly quick grab-and-go breakfast items, like this hearty breakfast cookie recipe, for my kids.
When I was writing Eat Like a Champion, I developed a recipe for healthy breakfast cookies.
The goal in mind was these would be hearty enough for a young athlete to eat for breakfast, pre-load for their after-school workout, or even use them as part of their recovery nutrition plan.
I think these healthy breakfast cookies are great for all kids, whether an athlete or not.
They are full of good nutrition, are tasty, and have a stick-to-your-ribs heftiness to them.
Serve them with a glass of milk, some yogurt or a banana to enhance overall nutrition and encourage satiety.
For other breakfast ideas, check out my new E-guide (above)!
These oatmeal breakfast cookies are freezer-friendly so you can make them ahead of time and always have them as an option for your child.
I take them out of the freezer when I get up in the morning and let them defrost while my kids get ready for school. Zap them in the microwave for 15 seconds if your child prefers a warm cookie.
Oh, and P.S….
Your child will never know these breakfast cookies are full of whole grains.
They look and taste like an oatmeal cookie!
- 2 sticks of salted butter, softened
- ¾ cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 ½ cups rolled oats
- 1 cup quick cooking oats
- 2 eggs
- ½ cup applesauce
- 2 cups whole wheat flour
- 1 cup ground flaxseed
- 1 teaspoon baking soda
- 1 ¼ cups raisins
Preheat oven to 375 F.
In a large mixing bowl, combine the butter, sugar, vanilla, and cinnamon until smooth.
Add the oats, one type at a time, mixing well after each.
Add eggs and applesauce and mix well.
Add flour, flax, baking soda, and raisins—mix well (dough will be stiff).
Line a baking sheet with parchment paper.
Use a ¼ cup measure to shape and portion the batter; place the cookies on the cookie sheet, evenly spaced.
Press slightly to flatten.
Bake for 10 to 12 minutes or until browned on the edges.
Cool on a wire rack.
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving:Calories: 227 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 36mg Sodium: 124mg Carbohydrates: 28g Fiber: 4g Sugar: 11g Protein: 5g
Written by: Jill Castle, MS, RDN
Published on: August 17, 2016
Updated on: May 12, 2019