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If you haven’t quite picked up on it yet, I’m a big, fat breakfast cookie lover. I love how easy they are to make (you can bake a batch is less than a half hour). I love that they are a handheld breakfast that is full of nourishing yumminess. I love that they make breakfasts (and snacks, I love them as snacks, too) feel like a special treat. I mean, c’mon, you’re eating cookies. For breakfast. And it’s good for you! Win.
If you’ve never whipped up a batch of breakfast cookies before, they definitely aren’t your standard sugar-bomb cookie. Heck, they aren’t even your standard sugar-bomb muffin or scone. These suckers are lightly-sweet, packed with healthy whole grains, and sweetened using natural sweeteners. They really are a sweet treat you can feel good about having with your morning coffee. Or tea, if that’s what makes your mornings happy.
One of my favorite quick and easy breakfasts when I was working in an office was to snag a breakfast cookie or two, plus a hard-boiled egg, and then whip up a green smoothie to drink it the car on my commute (using the awesome individual blender cups that come with my blender). It was a super speedy, super nourishing breakfast that covered all my healthy eating bases. I was getting in whole grains, lean protein, tons of healthy fiber, fruits, and veggies. And thanks to the joy of food prepping, it took me about five minutes to put together in the morning.
Breakfast cookies are endlessly adaptable, but this particular version is all about nutty flaxseeds and chewy, tart, dried cranberries. I know some folks aren’t too keen on the flavor of flax, but I personally love it—I think it adds a really nice depth and richness to foods. Plus, it’s insanely good for you! Flax is an excellent source of healthy fiber (and a lot of us don’t get enough fiber), plus it’s a great source of plant-based omega-3s (those things you keep hearing about on the news).
One caveat with flaxseeds—you gotta grind ’em! I sprinkled whole seeds on top of these cookies as garnish (because they’re cute and add a nice crunch), but eating them whole won’t do you much health-wise. The little tiny seeds have a very strong outer coating that almost always goes through the digestive system intact, meaning your body doesn’t get any of the nutrients. Make sure you grind your flaxseeds before using them (I use this coffee grinder), and if you buy pre-ground flaxmeal, make sure you stash that stuff in the fridge or freezer. Ground flaxseeds tend to go rancid pretty quickly, so the best method if you don’t go through a ton of flaxmeal is to buy whole seeds, and grind them as you need them.
When it comes to breakfast cookies, I think it’s important to keep them as “clean” and “real food” focused as possible—that’s why I always use whole wheat flour in them. If whole wheat flour ends up being a bit too cardboard-y for your tastes, try using white whole wheat flour. It tastes a lot more like the all-purpose flour you’re used to, but it’s still 100% whole grain. Enjoy!
These lightly-sweet flax cranberry breakfast cookies are a perfect, healthy option for hectic weekday mornings.
These cookies will store in an airtight container in the fridge for 7-10 days (although, they probably won’t last that long).
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Now that looks like my kind of breakfast! I’ve never made breakfast cookies before but I will have to try them sometime. :)
I love flaxseed as an ingredient. It’s so nutty and rich tasting. These look great!
These look really good. Having something that’s easy to grab in the mornings that’s not too sweet sounds great.
I love the idea of breakfast cookies, and these sound amazing. Beautiful photos too!
I love sweet recipes that are healthy enough to eat for breakfast. Especially cookies because I’m always craving cookies!
A breakfast cookie! My kids would think I’ve gone crazy! I guess I don’t have to tell them about all the healthy stuff in them and let them think they are eating a delicious treat!
I love that these are actually healthy! Now I can feel good about enjoying my dessert after dinner, because I’ll start with this healthy goodness for breakfast or a snack! :)
any tricks for making them without eggs? Looks like with the flax and applesauce they might not be needed?
Using flax or chia eggs to replace should work. For each egg, just mix together 3 tablespoons warm water and either one tablespoon of chia seeds or ground flax. Let it sit for a few minutes until thick and goopy, then use as you would a regular egg.
This flax cranberry breakfast cookies recipe is incredible! I’m seriously so inspired right now Cassie. Wow! Thanks a lot for sharing!
They look amazing! Is there a way to make these without coconut oil?
Sure thing! Just replace with the same amount of any vegetable oil or melted butter.
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