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 or apple crisp 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.
- 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)
- 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.
- If preferred, the apple can be shredded so there aren’t visible chunks of apple in the cookie.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.