Breakfast Cookies

You can have cookies for breakfast. They can be something you look forward to when you go to bed at night and still be nutritious.

They aren’t a guilty pleasure even though they kind of feel like it. With coconut, almonds, dried cherries and dried dates, these cookies are full of good stuff.

I love that they are chewy, crunchy, oat-y and yummy. You can grab one and be on your way. So I am telling you they are not only tasty and fairly healthy, but easy as well. Are you still thinking? You should just be baking.


  • 6 tablespoons unsalted butter
  • 3/4 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat pastry flour
  • 3/4 teaspoon baking soda
  • 1 1/2 cups regular oats
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pitted dates
  • 1/4 cup chopped almonds
  • 1/4 cup sweetened coconut
  • 1/4 cup dried cherries

How To:

Preheat oven to 350 degrees. Cover two baking sheets with parchment paper or silicone baking mats.

Melt the butter in the microwave, about 1 minute. Remove and add the brown sugar, stirring until smooth. Combine the flours, baking soda, oats and salt in a medium bowl. Add the butter sugar mixture to the dry ingredients. Whisk the egg in a small bowl and add to the mixture. Add vanilla and mix to combine. Add the dates, almonds, coconut and cherries. Mix well. Place onto baking sheets, about a tablespoon per cookie. Bake for 12 minutes or until tops are lightly golden and dry to the touch. Remove from the oven and allow to cool.


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