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Delicious and Healthy Whole Grain Breakfast Cookies


Cookies for breakfast? Believe it or not, it’s a great way to start your day! Our Whole Grain Breakfast Cookies are made with whole-grain flour and other healthy ingredients, so they provide you with sustained energy throughout the morning. Plus, they taste delicious, so you’ll look forward to eating them every morning. Give this recipe a try and see for yourself how great cookies can be for breakfast!


September is National Whole Grain Month

Cookies for breakfast? Yes! When you serve whole-grain breakfast cookies, you enjoy a delicious and healthy start to your day. These flavorful cookies combine the whole grains of wheat and oats with natural sweeteners and a bit of fruit. Does breakfast get any better?

Actually, we enjoy these cookies at breakfast and brunch. But they also make an incredible snack. In fact, kids and adults enjoy them for dessert, too.

Need a vegan version? Just substitute the egg with a flax egg. A flax egg? What is that?


Looking for an egg substitute?

Yes, we’ve included that, too. If you are looking to lower your cholesterol and add some hefty omega 3s, consider using a flax egg substitute in place of the egg in our cookies. We’ve included the recipe to make a flax egg below the recipe, itself.

Can I reduce the sugar, too?

Of course! We recommend trying a natural sugar substitute such as Allulose or Swerve. Both can be used in equal amounts to normal granulated sugar. Additionally, neither will raise your blood sugar levels as table sugar does.


Delicious and fresh bread with whole grains. On wooden table royalty free stock image






And now, for the featured recipe: Whole Grain Breakfast Cookies


whole grain breakfast cookies

Whole Grain Breakfast Cookies

I love this recipe as it makes a wholesome and delicious breakfast. Make a double batch and freeze the extras. We think they taste even better frozen and they stay quite soft! Whole grains, fiber, and protein. And they bake up without butter. In addition, we like them with molasses, but you can substitute that with equal amounts of honey or maple syrup.
Prep Time 20 minutes
Cook Time 10 minutes
cooling time 15 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 18 cookies
Calories 272 kcal


  • 1 cup walnuts
  • 1 ½ cups rolled oats not instant
  • cup whole wheat flour
  • ½ cup flax meal ground flax seed
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon ground cinnamon
  • ½ cup almond butter
  • ¼ cup canola oil
  • ¼ cup molasses or equal amounts of honey or maple syrup
  • cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup dried cherries or dried fruit of your choice
  • 1 cup semi-sweet chocolate chips


  • Preheat oven to 375° F Line baking sheets with parchment paper or silicone baking mats,
  • In your food processor, pulse the walnuts into a flour texture. Transfer to a bowl
  • Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
  • Put the almond butter, canola oil, molasses, brown sugar, egg, and vanilla extract in the food processor. Pulse just until blended. Put the mixture into a large bowl.
  • Fold the dried cherries and chocolate chips into the almond butter mixture.
  • Add the walnut-oatmeal mixture into the almond butter mixture. The resulting dough will be very thick.
  • Use a dough scoop or a teaspoon to scoop heaping teaspoon amounts of the dough. Form each into balls and place on the baking sheets. Space them about 2-inches apart.
  • Bake in the preheated oven for 8 to 10 minutes, until lightly browned.
  • Remove from oven. Flatten each of the cookies with a spatula.
  • Allow to cool for about 5 minutes on the baking sheets before moving them to cooling racks to finish cooling.


Note: if you prefer, you may use all sugar, rather than the molasses and sugar. This creates a somewhat firmer cookie. But the flavor holds true.


Calories: 272kcalCarbohydrates: 25gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 10mgSodium: 136mgPotassium: 285mgFiber: 5gSugar: 14gVitamin A: 140IUVitamin C: 1mgCalcium: 72mgIron: 2mg
Tried this recipe?Let us know how it was!



Flax Egg Substitute for Whole Grain Breakfast Cookies

These egg substitutes whip up in 5 minutes. Use them for a vegan egg replacer. In fact, you might find you like the convenience of the flax egg, too!

flax egg

Flax Egg (vegan egg replacer)

When you need a vegan version of eggs for baking, this recipe offers a great substitute.
Prep Time 5 minutes
Total Time 5 minutes
Course Ingredient
Cuisine Vegan substitute
Servings 1 egg
Calories 37 kcal


  • 1 tablespoon flaxseed meal ground raw flaxseed
  • tablespoons water


  • First, mix the flaxseed meal and water in a cup or bowl. Stir to blend.
  • Then, let stand for 5 minutes to allow to thicken.


Calories: 37kcalCarbohydrates: 2gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 4mgPotassium: 57mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 19mgIron: 1mg
Keyword egg, vegan
Tried this recipe?Let us know how it was!



Did You Enjoy The Whole Grain Breakfast Cookies?

Whole grain breakfast cookies aren’t just healthy, but also yummy. These breakfast cookies alone could help you get through your day. In addition, most people find these delicious and quite filling. I’d like to hear your comments (please leave below)


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