Tasty Breakfast Cookies Recipes

HEALTHY BREAKFAST COOKIES

Steps:

• Preheat the oven to 325°F. Line a baking sheet with parchment paper or a Silpat.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt and cinnamon.
• Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.)
• Bake the cookies for 14 to 16 minutes until they're golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
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BEST EVER BREAKFAST COOKIES

Steps:

• Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
• In a large bowl, mix together the mashed banana, the egg, maple syrup (1/4 cup), salt (1/2 teaspoon), cinnamon (1/2 teaspoon), and peanut butter (1/4 cup) until very well blended, using an electric mixer or by vigorously whisking.
• Add the whole wheat flour (1/4 cup) and stir to combine.
• Add the oats (1 cup), nuts/seeds (3/4 cup), and dried fruit (3/4 cup). Stir together.
• Using a large cookie scoop (or 1/4 cup measuring cup), scoop out the mixture onto the prepared baking sheet. Press down on the top of the scoops to flatten them out, as they will not spread out during baking. I pressed the sides in as well, almost like I was forming a burger patty.
• Bake for 20 minutes at 350 degrees, or until slightly golden brown on the edges.

HEARTY BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets or line them with parchment paper.
• In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water.
• Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins or dates (see Cook's Note). Drop by ice cream scoopfuls 2 1/2 inches apart on prepared baking sheets. Flatten slightly.
• Bake in preheated oven for 18 to 20 minutes. Cool on baking sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

3-INGREDIENT BREAKFAST COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.
• Add additional ingredients should you desire.
• Bake for 12 minutes.
• Enjoy!

TASTY BREAKFAST COOKIES

Steps:

• Measure into bowl: flour, sugar and soda, and mix well.
• Add bacon, butter (or margarine) and egg.
• Mix until all ingredients are well-blended.
• Stir in corn flakes and cheese. (You may have to use hands to mix dough. It is very stiff.).
• Drop by teaspoon, 2 inches apart on ungreased cookie sheet. (I always use parchment paper!)
• Bake 13 - 15 minutes at 350 degrees. Cool slightly before removing.
• Note: If you choose to use bacon bits, be sure you use the real bacon bits, not Bacos!

BREAKFAST COOKIES

Steps:

• *Especially if using banana, you can easily omit the added sweetener entirely for a wholesomely delicious taste that's like eating mini muffins in the form of a cookie. If you'd prefer more of a dessert taste, add extra sweetener as desired, starting with the listed 2 tbsp and going from there - if you want to use a liquid sweetener, just cut back on the banana or applesauce.Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies-I used a mini cookie scoop-and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet. This makes 18 mini cookies (as shown in the photos), or 10-12 bigger cookies.View Nutrition Facts

OATMEAL BREAKFAST COOKIES

Steps:

• In the bowl of a freestanding mixer, cream the butter and sugar together until light and fluffy.
• Add the eggs and beat in then scrape down the bowl with a spatula.
• Add the oats, coconut, flour, baking powder, cinnamon, salt, seeds, cranberries, chocolate and nuts then mix until just combined.
• Using a cookie scoop, scoop dough and place onto a lined sheet pan.
• Place the pan in the fridge and allow to chill for 15 minutes while you preheat the oven to 180°C/320°F.
• Remove the cookie dough from the fridge then place the dough onto two lined sheetpans/cookie sheets, a few cm's/inches apart.
• Place in the oven and allow to bake for 10-15 minutes until golden brown and crisp around the edges.
• Remove from the oven, then transfer to a wire rack and allow to cool completely before serving.