Breakfast Cookies
Busy mornings are about to get a whole lot easier with these Breakfast Cookies! They’re full of nutrient-dense ingredients like oats, nuts, dried fruit, and eggs. And the best part is you can make them ahead of time and grab them on your way out the door in the morning!
Make This Recipe
Ingredients
1/2 cup coconut oil, melted
3/4 cup light brown sugar, lightly packed
2 Eggland's Best eggs, large
1 1/4 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 cup almond flour
1/4 cup chia seeds
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coarsely chopped nuts, such as almonds, pecans, walnuts, etc.
1/2 cup unsweetened shredded coconut
1/4 cup dried fruit, such as raisins, blueberries, cranberries, etc
Preparation
- Preheat the oven to 350°F and line 2 cookie trays with parchment paper or silicone baking mats.
- Whisk together the coconut oil, brown sugar, eggs, vanilla extract, and almond extract in a large bowl. Stir the oats, all-purpose flour, almond flour, chia seeds, baking soda, and salt into the wet ingredients. Stir in the nuts, shredded coconut, and fruit.
- Use a 1.5 tablespoon scoop to measure the dough into balls. Place the balls about 2 inches apart on the prepared cookie trays.
- Bake until the cookies are set on the bottom and outside, but still look a little doughy in the middle, about 9 to 11 minutes, rotating the trays once halfway through.
- Let the cookies cool on the trays for 10 minutes before removing
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 18 |
|---|---|
| Calories | 175 |
| Fat | 10g |
| Saturated Fat | 5.7g |
| Cholesterol | 21mg |
| Sodium | 59mg |
| Carbohydrates | 18.7g |
| Dietary Fiber | 1.6g |
| Protein | 3.6g |