Cookies, to me, should be a time to indulge. I never really got excited about the trend of making them healthier – i.e. not using white sugar or chocolate. I mean let’s leave cookies be. Don’t eat fried chicken and mashed potatoes for dinner followed by two cookies and you’ll be ok.
But I recently had a change in heart. Inspired by a dear friend who must eat dessert after every single meal (including breakfast) I thought why not attempt to make a cookie a healthy way to start the day? But it has to taste good.
This recipe surprised me a bit. Some of the ingredients I was excited about – cinnamon, honey, and cranberries. Other’s I was a bit skeptical about – whole wheat flour and flax seeds…? I really didn’t know what to expect with this one. But as they were baking away I slowly changed my mind. They smelled GOOD. I actually found myself pacing back and forth by the oven during the last minute. I was hungry and I wanted to try one.
The result? These totally rock!!! Healthy and chewy there is a light sweetness about them that leads you to believe it’s a special treat but the ingredients ensure you that you’re making a smart decision. And you know that you ALWAYS make smart decisions.
- - 6 TBS butter, at room temperature
- - 3/4 cup light brown sugar
- - 2 1/2 tsp honey
- - 1 large egg
- - 1 tsp vanilla
- - 1 cup white flour
- - 1/4 cup whole wheat flour
- - 3/4 cup old fashion oats
- - 1 tsp cinnamon
- - 1/2 tsp baking soda
- - 1/2 tsp baking powder
- - 1/4 tsp salt
- - 1/2 cup sliced almonds
- - 1/3 cup sunflower seeds
- - 2 TBS flax seeds
- - 1/2 cup cranberries
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together both flours, oats, cinnamon, baking soda, baking powder and salt.
- Beat together butter, sugar, and honey until smooth and creamy, about 1 minute. Beat in egg and vanilla until smooth. Add flour mixture and beat on medium low speed until just blended.
- Gently fold in almonds, sunflower seeds, flax seeds and cranberries.
- Using a 1.5 inch ice cream scoop drop mounds of dough onto a baking sheet lined with parchment paper. Flatten each cookie using the bottom of a glass and bake until lightly browned, about 10 – 12 minutes. Cool cookies completely. Makes roughly 15 cookies.
No dessert needed after these!
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Yeah for breakfast cookie, I hope we can make these on Friday, they look really good. Thanks so much!
Oh I love that you posted a healthy breakfast cookie! I’m definitely going to be trying these 🙂 Fantastic blog you have here, so glad to be a new follower!
Thanks so much Kelly!!
Amazing. I was able to sample one (or two!) of these delicious breakfast cookies! They were the perfect mixture of soft and hearty. I am going to make these for vacation this summer! Thanks Courtney!
So glad you enjoyed MB! 🙂 I’m sure there will be another batch (or two) soon…they were a hit with everyone that I had test them!
These are delicious! I didn’t have the whole flax seeds so added the ground flax and they turned out great. Now my son will think it is pretty cool to get to eat cookies for breakfast!
Hope Connor enjoyed them! 🙂 Good tip on the flax seed – thanks!
Now we know who the senibsle one is here. Great post!
I love the sounds of a breakfast cookie! … I’m also one of those people who “needs” dessert with breakfast (I each a small square of dark chocolate every am!)
So good! Made these today and they are delicious!
So glad you enjoyed! 🙂
Youre the one with the brains here. Im wthacnig for your posts.
Thanks for siharng. Always good to find a real expert.
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