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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 mins
Cook Time 10 mins
cooling time 15 mins
Total Time 50 mins
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
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