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. As much as I love all things peppermint, I’d rather have my peppermint in my toothpaste and not my breakfast cookie. But after breakfast, I’m game for all things peppermint (like these easy peppermint shortbread cookies!). 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 in dried cranberries and chopped apples to not only give great flavor but also provide some textural variety and color.
- 1 and 1/4 cup white whole wheat flour
- 1 and 1/2 cup rolled oats
- 1/4 cup ground flaxseed
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 cup unsalted butter, softened
- 1/2 cup plain Greek yogurt
- 2/3 cup brown sugar
- 2 large eggs
- 2 tablespoons molasses
- 1 teaspoon pure vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup diced granny smith apple (about one apple)
- 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 onto a silpat or parchment paper lined baking sheet by about 1/4 cup spoonfuls. Bake for 15-18 minutes or until firm to the touch.
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.
Husband’s take: I think he prefered these as an after-work snack but he loved them too.
Changes I would make: None are necessary.
Read more about the importance of breakfast on Milk Means More.**
**Disclosure: I am thrilled to be in an ongoing partnership with United Dairy Industry of Michigan. I have been compensated by UDIM for my time to develop this recipe. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube and Pinterest