This flavorful gingerbread breakfast cookie recipe yields a filling, delicious, and healthy way to start the day. They have some fun ingredients to keep you satisfied!
Breakfast cookies are a wonderful thing for ohsomany reasons.
- Cookies for breakfast. (Really, this is reason enough but I’ll continue.)
- Cookies for breakfast.
- Cookies for breakfast.
Okay sorry let’s try again.
- Portion control – one cookie is filling and perfectly sized for breakfast.
- Kids LOVE them. Umm, hello….they think mom is letting them eat a COOKIE for BREAKFAST.
- Grab & go. Perfect for those busy mornings (aka EVERY morning).
- Versatile and fun to create new flavors – try chocolate banana breakfast cookies.
- COOKIES FOR BREAKFAST.
Since it is officially December, I thought I’d create a fun holiday-themed breakfast cookie recipe. Gingerbread seemed like the way to go. I gave these breakfast cookies tons of great gingerbread flavor thanks to molasses, ginger, cinnamon, cloves, nutmeg and a touch of cardamom to keep things interesting.
The base of these cookies is a combination of whole wheat flour and oats. Super filling with tons of great fiber. A combination of butter and Greek yogurt keeps the cookies flavorful and moist. I added dried cranberries and chopped apples for great flavor and nutrition, and to provide textural variety and color.
Gingerbread Breakfast Cookies
Ingredients
- 1 ¼ cups white whole wheat flour
- 1 ½ cups rolled oats
- ¼ cup ground flaxseed
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cardamom
- ¼ cup unsalted butter, softened
- ½ cup plain Greek yogurt
- ⅔ cup packed brown sugar
- 2 large eggs
- 2 tablespoons molasses
- 1 teaspoon pure vanilla extract
- ½ cup dried cranberries
- ½ cup diced Granny Smith apple, about 1 small apple (see note)
Instructions
- Preheat oven to 350°F. In a medium bowl, stir together flour, oats, flaxseed, salt, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and cardamom until combined. Set aside.
- In the bowl of a stand mixer, cream together softened butter and yogurt. Add brown sugar and mix until combined. (This mixture won’t look pretty, but that’s okay).
- Add eggs, molasses and vanilla, mixing again until combined.
- With the mixer on low, gradually add in the dry ingredients until just combined.
- By hand, fold in the cranberries and apples.
- Scoop about ¼ cupfuls onto a silpat or parchment paper lined baking sheet, leaving room between each cookie to allow for spreading. Bake for 15-18 minutes or until firm to the touch.
- Bake for 15 to 18 minutes. Allow to cook 5 minutes before transferring to a wire rack to cool completely.
Notes
- If preferred, the apple can be shredded so there aren’t visible chunks of apple in the cookie.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
How long do you think these will last in the fridge (after baking)?
Up to a week.
What a fantastic breakfast treat! My family would love these.
Oh my kids love it when I make breakfast cookies! These look so good!
Would love to have cookies for breakfast every morning, especially with a big gulp of milk! These seem like the perfect idea for the holidays, too!
Um, sign me up for cookies for breakfast!! I’m in love!
I mean, cookies for breakfast are really all the reason I need. I’ve never tried using yogurt to make cookies before, which is strange, because I put yogurt in literally everything else I make.
Off topic, but how are those Le Creuset mugs? Do they keep coffee hot awhile? They’re so nice looking that I wouldn’t mind getting a few. But only if they keep coffee hot!
My coffee is ALWAYS cold because of my two toddlers but with that said, my Le Creuset mugs are my favorite. :)