Fall breakfast cookies are my absolute favorite way to do breakfast! I know this may sound weird to say Breakfast and cookies in the same sentence but my thought on this is why not.
I came up with this breakfast cookie recipe years ago because I wanted something that I could quickly grab that was full of lots of good stuff that would hold me over to lunch. I like granola but I get tired of it sometimes.
The inspiration for these delicious cookies comes from a French restaurant I used to visit often for their small bites with coffee and tea service. They served these amazing cookies that I am sure had at least triple the butter of this recipe but it was loaded with nuts and dried fruit which is healthy and full of nutrients.
At first, I didn’t think I would like them because they reminded me of fruitcake (which I am not a big fan of). After my first bite I was in heaven! They were so delicious and so full of flavor. So as I always do, I went home to recreate this and this is where my recipe came from.
I did give these cookies more of a Fall twist by adding in some pureed pumpkin! It really rounds out the flavors beautifully.
My Fall breakfast cookies are just as delicious as the restaurant’s but I am sure with much less butter. These cookies are still made with sugar, butter and flour but they also have loads of healthy stuff.
The Dough for These Fall Breakfast Cookies:
Because these breakfast cookies are so full of nuts, oats and other goodies, the dough will be very thick. They won’t spread too much when baking.
As is the case with almost all cookie dough, you can scoop out the dough on to a cookie sheet and freeze it in little balls for a later time. Maybe you are not able to eat all of the cookies at once or maybe you may want a quick delicious breakfast for another time. It is so easy to freeze the dough and you only need to add a few minutes to the baking time when you bake up these cookies from the freezer.
For this breakfast cookie recipe, I would say you do not have to be too concerned about the sugar and butter in the recipe if you eat these in moderation. Each cookie will have enough good stuff to negate the bad stuff. Also, my theory is the other good stuff in the cookie negates all of the bad stuff 🙂
You can substitute your favorite sweeteners if you do not want to use brown sugar and make this cookie your own creation. I usually use almonds, walnuts or pecans in my recipe but I just threw this together with what I had on hand that day. I believe this version has hazelnuts instead of pecans.
When you are working with nuts in baking you want to make sure to take a couple minutes to toast them up to bring out the natural flavor in the nuts. It also helps to get rid of the raw flavor that un-toasted nuts have.
Go ahead and give this a try and add it to your morning routine and give yourself something to look forward to at the start of your day! I promise you that these cookies will definitely hold you over until lunch and give you energy.
If you would like more great breakfast recipes, you may also like these:
Fall Breakfast Cookies
- 1 stick of unsalted butter at room temperature or 1/2 cup
- 1 1/4 cup of flour
- 1 cup of mixed and toasted nuts (hazelnuts, almonds, walnuts, pecans) Use as much variety as possible! You can use slivered or chopped nuts.
- 1 cup of old fashioned oats
- 3/4 cup of light brown sugar packed
- 1/2 cup dried cranberries
- 1/2 cup of unsweetened shredded coconut
- 1/4 cup of canned pumpkin not pumpkin pie filling but pure pumpkin
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 egg
- 1/2 tsp salt
- Preheat oven to 375 degrees F and line a large baking sheet with parchment paper or lightly grease baking sheet.
- In a large bowl, cream (mix together) your sugar and butter until light.
- Add your egg and mix that in well.
- Next add your vanilla and pumpkin and mix until incorporated.
- In a separate bowl, sift together your flour, baking soda and salt.
- Now add your coconut, old fashioned oats, nuts and cranberries to your flour mixture.
- Mix the dry ingredients together until it al the ingredients are evenly distributed.
- Now add this into your butter mixture and mix until all incorporated.
- With a medium sized ice cream scoop (for larger cookies) or a heaping tablespoon (for smaller cookies), scoop your batter on to the baking sheet and spread them about 1/2 inch apart.
- Bake for 10-15 minutes for tablespoon scoops or about 15-20 minutes for small ice cream scoop sized or until they are turning golden brown on the top and on the edges.
- Let cool for at least 10 minutes to set up on cookie sheet once they are out of the oven. They will firm up as they cool.
- After 10 minutes, remove from the sheet pan on to a cooling rack and let completely cool for another 10-15 minutes. They will be soft and chewy and delicious!
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