Breakfast Granola Cookies are clusters of oats, nuts, pumpkin seeds, coconut flakes and dark chocolate with almond and whole wheat flours.
As the weather turns chilly, I keep comforting little noshes around the kitchen. There is no greater nosh than a jar of cookies. But it’s only October, and there is no rush to pack on those New England winter weight pounds just yet.
As a mom, chef, baker and lover of all things food…I am constantly on the hunt for that “healthy” baked good. All of my baking recipes on The Wild Heart Kitchen Blog consist of better for you ingredients. I realize the completely “good for you” baked good really doesn’t exist, but I firmly believe these Breakfast Cookies come pretty gosh darn close.
It took me until my 30’s to surrender to the idea that you can, indeed, eat cookies for breakfast and not feel guilty. So….I’ve created the ideal cookie. The healthier cookie. The cookie that is balanced with wholesome ingredients, minimal sugar, and healthy fats. This cookie (especially if you eat two) is filling and satisfying, perfect for those busy grab and go mornings. But hold on….Breakfast Granola Cookies are not some boring, bland healthy thing that passes as a treat. No no! These cookies have loads of texture, flavor and are perfectly balanced with a little decadence.
Breakfast Granola Cookies are perfect little clusters of oats, nuts, pumpkin seeds, coconut flakes and dark chocolate chips. They are lightly sweetened with maple syrup and held together with almond flour and a touch of white whole wheat/white flour. Breakfast Cookies are perfect for an afterschool snack, an on-the-go power snack tucked into your purse, on a hike, or even crumbled into your morning yogurt bowl!
Why You’ll Love Breakfast Granola Cookies!
I based this recipe off of my Passover Almond Chocolate Chip Cookies because I wanted to eat them all year round but without the matzah. Why do I love this cookie so much? It’s made with olive oil so it’s dairy free and optimizes on healthy fat. I love baking with olive oil for it’s robust fruity flavor. Breakfast Granola Cookies are also a packed with healthy fats and proteins like pecans, almonds and almond flour. This recipe has minimal wheat flour and are a quick, one-bowl bake.
Please note this recipe makes A LOT of cookies! This recipe is easily split in half!
Breakfast Granola Cookies
Ingredients
- ½ cup Maple Syrup
- 4 Large Eggs Lightly beaten
- ⅔ cup Extra Virgin Olive Oil
- 1 teaspoon vanilla extract
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ cup White Whole Wheat Flour or All Purpose Flour
- 1½ cups Almond Flour
- 2 cups Oats
- 1 cup Dark Chocolate Chips Roughly chopped
- ½ cup Pecans Roughly chopped
- ½ cup Almonds Roughly chopped
- ¼ cup Pumpkin Seeds
- ½ cup Unsweetened Coconut Flakes
Instructions
- Preheat the oven to 350 °F
- Line a cookie sheet with parchment paper and set aside.
- In a small bowl, whisk together the maple syrup, eggs, and extra virgin olive oil.
- In a large mixing bowl, the ground cinnamon, salt, baking soda, white whole wheat flour, almond flour, oats, dark chocolate chips, pecans, almonds, pumpkin seeds, and unsweetened coconut flakes. Mix well to fully combine.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix well to fully incorporate all the ingredients. Let the mixture rest for five minutes.
- Using a cookie scooper, scoop out some batter and use your fingers to pack it in firmly into the scooper. Evenly space your cookies on the prepared sheet. (You may need to bake them in batches as this make a lot of cookies)
- Using your fingers, lightly flatten each cookie, be sure to tuck back into the cookie any bits that may have escaped.
- Bake the cookies for 15-18 minutes until the edges have turned golden and the cookie bottoms have browned.
- Carefully transfer the cookies to a cooling wrack and let them cool completely.
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