Saturday, August 15, 2015

Breakfast Cookies

These cookies are awesome.  I first tried these cookies at work when I was having a rough day; my coworker told me to take two since they were small.  They appeared again at an end of year breakfast.  I will admit to actually putting a few leftovers in a baggie for my husband to try (the breakfast cookies were so good that I broke my rule about taking items from the staff room).  John loved them.  So I begged for the recipe, which I lost-twice.  After finally finding the recipe again, I made the cookies to rave reviews from the entire family.

These cookies have been great in lots of different situations for my family; they have worked perfectly for everyone. My husband and I are runners;two of these cookies are great as we head out on our long runs.  Then, I  made them for new neighbors as they were unloading their U-Haul.
Just yesterday, I made them for my friend who is always shuttling her boys to practices and games.

Everyone has enjoyed them. 

While I'd love to say that I can eat breakfast at home with my kids each morning, it is too hard given our early departure time. These cookies are easy to grab and go as well as being filling as we head to a packed day of school and work.

  • 1 cup coconut oil, softened
  • 1 cup brown sugar
  • 1/2 cup honey
  • 2 eggs
  • 1 t pure almond extract
  • 1 t pure vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 t baking soda
  • 1 T cinnamon
  • 3 cups old fashioned oats
  • 1 cup raisins
  • 1 cup Craisins
  • 1 cup flaked baking coconut
  • 1 cup slivered almonds
  • 1/4 cup flax seed
  • 1 T chia seeds


  1. Preheat oven to 350 degrees Fahrenheit. 
  2. In mixing bowl, cream together oil and sugars.   Add eggs and extracts; beat well.
  3. Add flour, baking soda, cinnamon, and oats. Mix.
  4. Fold in remaining ingredients and stir until blended.
  5. Drop by tablespoon onto cookie sheets. Bake for 14-16 minutes. 

DIFFICULTY: Medium..mostly because there are a lot of ingredients.  I often make two batches, one to eat and one to freeze. 
TIME: 15 minute prep; 15 minute baking time
SOURCE: I adapted this recipe from my friend; my changes were to make the recipe more clean. 

NOTE: If you don't have coconut oil, you can use 2 sticks of butter.  Also, you could exchange the honey for 1/2 cup sugar.  

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