Jeannie's Healthy Breakfast Cookies

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What could be better than a cookie? How about a cookie that’s packed with nutrients and can be eaten anytime, especially for breakfast, guilt free?

I love cookies. They are my go-to when I want to whip up something with limited time, or don’t have much energy for other more entailed desserts. I’m sure this has NOTHING to do with the fact that cookies are also one of my favorite things to eat. It ends up turning into a win-win-win situation because I’m having fun, being productive, get to eat some of the ingredients while baking, get to eat some dough while baking, and BONUS if there is enough dough to actually be baked into cookies! So many wins.

I have to bring up the negative, however, to classic cookie baking. They’re kinda calorific and not very good for you. I’m all for eating cookies for breakfast, but that usually goes along with a sugar crash later on. What to do?

Bake healthy cookies! They have to be delicious of course, and not gross. I have just the recipe for you, made up by my mom many years ago when we needed a portable nutritious breakfast for a trip. This recipe has been in my recipe box ever since as “Jean’s breakfast cookies”, made with many adjustments because the add ins are very versatile depending on your tastes. My mom likes to be called Jeannie (not by her kids of course) so I adapted the title accordingly.

One thing this recipe is not is a taste-alike recipe to say, chocolate chip cookies with a surprise twist that it’s healthy. Nope, these cookies have a satisfyingly healthy look and taste and are upfront about it from the get go. They get positive feedback and recipe requests wherever they go!

The recipe that follows is just one version of many, many possibilities. Just keep in mind that major adjustments may need other adjustments. For example, if you don’t have any honey or maple syrup on hand for the sweetener, you could use raw or regular cane sugar. Substituting a liquid for a dry ingredient, however, will mean you may need more liquid from elsewhere. Maybe add another egg, a bit more oil, or even water until you get a cookie dough consistency once again. Other ideas to make the recipe your own:

  • Use any kind of flour you wish instead of wheat flour. Oat flour, almond flour, coconut flour…I often use wheat germ in place of part of the flour or flaxmeal, usually 1/4 cup.

  • If you want these cookies to be gluten-free, ensure that your oats are gluten-free, and use a gluten-free flour.

  • Change up the spices. Sometimes towards fall I also add a bit of ginger, nutmeg, and cloves. Cardamom is also nice.

  • Beyond dried fruit and walnuts, get creative with your add-ins! Just try not to go too far beyond 1 cup, otherwise there might not be enough dough to hold everything together. In the photos on this post I used dried apples, dried cranberries, and walnuts. I’ve also added various combinations of dried cherries, prunes, dried apricots, raisins, dates, dried figs, dried pears, fresh apples, grated coconut, pecans, hazelnuts, dark chocolate, crystallized ginger, and anything else I had on hand!

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Recipe adapted from my mama


Jeannie’s Healthy Breakfast Cookies

Makes about 18-22 cookies

Ingredients:

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  • 1/2 cup / 112g olive or coconut oil

  • generous 1/3 cup / 120g maple syrup or honey

  • 2 eggs

  • 1 tsp vanilla extract

  • 1 cup / 120g all-purpose or whole wheat flour

  • 1 1/2 cups / 135g rolled oats

  • 1/2 cup / 90g flaxmeal

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/8 tsp cinnamon

  • 3/4 cup / 105g nuts, roughly chopped

  • 1/2 apple, diced

  • 1/4 cup / 50g dried fruit, chopped if necessary

Directions:

Oven 375°F / 190°C. Baking sheet lined with silpat or parchment paper.

  1. In a large bowl combine wet ingredients: oil, maple syrup, eggs, and vanilla; beat with a spoon until smooth.

  2. In another medium bowl whisk together dry ingredients: flour, oats, flaxmeal, baking soda, salt, and cinnamon.

  3. Add dry ingredients, nuts, apple, and dried fruit to wet ingredients, mix until well combined.

  4. Spoon generous tablespoons of dough onto prepared baking sheet and flatten slightly as they won’t spread much, leaving at least 1 inch between cookies. Bake for 8-10 minutes or until edges turn lightly golden brown and centers are no longer doughy.

Jenny’s Notes:

  • you can make flaxmeal at home by simply processing some flaxseeds in a coffee or spice grinder.

  • olive oil has a rather strong taste so if you prefer to avoid that, try going with the coconut oil option or even a neutral oil like peanut oil.

  • 3 egg whites can be substituted for the 2 eggs for cholesterol-conscience people.

healthy, nutritious, cookies, gluten-free, dairy-free, refined sugar-free, dried fruit, apple, fall spices, oats, nuts, coconut, portable
breakfast, dessert, snack
American
Yield: 12-16 cookies
Author:

Jeannie's Breakfast Cookies

Healthy cookies packed with nutritious ingredients that make for a great breakfast or anytime snack. Dairy-free, refined sugar-free, and can easily be made gluten-free.
prep time: 20 Mcook time: 10 Mtotal time: 30 M

ingredients:

  • 1/2 cup / 112g olive oil or coconut oil
  • generous 1/3 cup / 120g maple syrup or honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup / 120g all-purpose or whole wheat flour
  • 1 1/2 cups / 135g rolled oats
  • 1/2 cup / 90g flaxmeal
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp cinnamon
  • 3/4 cup / 105g nuts, roughly chopped
  • 1/2 apple, diced
  • 1/4 cup / 50g dried fruit, chopped if necessary

instructions:

How to cook Jeannie's Breakfast Cookies

  1. Oven 375°F / 190°C. Baking sheet lined with silpat or parchment paper.
  2. In a large bowl combine wet ingredients: oil, maple syrup, eggs, and vanilla; beat with a spoon until smooth.
  3. In another medium bowl whisk together dry ingredients: flour, oats, flaxmeal, baking soda, salt, and cinnamon.
  4. Add dry ingredients, nuts, apple, and dried fruit to wet ingredients, mix until well combined.
  5. Spoon generous tablespoons of dough onto prepared baking sheet and flatten slightly as they won’t spread much, leaving at least 1 inch between cookies. Bake for 8-10 minutes or until edges turn lightly golden brown and centers are no longer doughy.

NOTES:

you can make flaxmeal at home by simply processing some flaxseeds in a coffee or spice grinder. olive oil has a rather strong taste so if you prefer to avoid that, try going with the coconut oil option or even a neutral oil like peanut oil. 3 egg whites can be substituted for the 2 eggs for cholesterol-conscience people.

Calories

265.40

Fat (grams)

15.87

Sat. Fat (grams)

2.49

Carbs (grams)

27.23

Fiber (grams)

3.34

Net carbs

23.89

Sugar (grams)

9.53

Protein (grams)

5.72

Sodium (milligrams)

188.36

Cholesterol (grams)

31.00
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator
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Very Chocolate Cherry Brownies

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

We bakers like to stick to the four main food groups: Chocolate, chooooocolate, chocolat, and cioccolato.  Although we no longer believe, as the Aztecs did, that chocolate is a gift from the gods nor do we throw away the golden goblet once the chocolate drink has been consumed (haven't you heard about recycling?! Sheesh), we'll take it for its taste and possible health properties.  I say possible because it hasn't been scientifically proven yet.  But we know in our hearts, right?  So, let's make some Very Chooooocolate brownies.  And throw in some cherries because it's just about cherry season and I grew up in a cherry town.  National Cherry Festival, anyone?  


Very Chocolate Cherry Brownies

Makes about 9-12 brownies

Ingredients:

  • 6 Tbsp / 85g butter

  • 1 1/3 cup / 225g chopped bittersweet or semisweet chocolate bar, or chips

  • 3/4 cup / 150g sugar

  • 1 tsp / 5g vanilla extract

  • 2 eggs

  • 1/3 cup / 40g all-purpose flour

  • 2/3 cup / 115g bittersweet or semisweet chocolate chips

  • generous 1/2 cup / 110g dried cherries

Directions:

Oven 350°F / 177°C.  Grease an 8x8in / 20x20cm square pan.

  1. Melt the butter in a medium saucepan over low heat.  Add the chocolate and stir continuously until the chocolate is melted and the mixture is smooth. 

  2. Remove from the heat and add sugar and vanilla.  Beat in the eggs, one at a time.  

  3. Add the flour and stir vigorously for about a minute, until the batter turns from grainy to glossy, and starts to pull away from the edges of the pan.  Add chocolate chips and cherries.

  4. Pour into prepared pan and bake for 25-30 minutes, or until center isn't quite set or a toothpick inserted near the center comes out mostly clean.  

Jenny's Notes:

  • If using semisweet chocolate I prefer to reduce the sugar to 125g or about a generous 1/2 cup. 

  • Don't over-bake brownies!  In my opinion, brownies are always better off on the dense, slightly under-baked side than dry or crispy.  

  • Nut fan?  Add 1/2 cup walnut, pecans, or your nut of choice! 

American
Yield: 9-12 servings
Author:

Very Chocolate Cherry Brownies

Dense, fudgy, double chocolate brownies loaded with chocolate chunks and tart dried cherries.
prep time: 20 Mcook time: 30 Mtotal time: 50 M

ingredients:

  • 6 Tbsp / 85g butter
  • 1 1/3 cup / 225g chopped bittersweet or semisweet chocolate bar, or chips
  • 3/4 cup / 150g sugar
  • 1 tsp / 5g vanilla extract
  • 2 eggs
  • 1/3 cup / 40g all-purpose flour
  • 2/3 cup / 115g bittersweet or semisweet chocolate chips
  • generous 1/2 cup / 110g dried cherries

instructions:

How to cook Very Chocolate Cherry Brownies

  1. Oven 350°F / 177°C. Grease an 8x8in / 20x20cm square pan.
  2. Melt the butter in a medium saucepan over low heat. Add the chocolate and stir continuously until the chocolate is melted and the mixture is smooth.
  3. Remove from the heat and add sugar and vanilla. Beat in the eggs, one at a time.
  4. Add the flour and stir vigorously for about a minute, until the batter turns from grainy to glossy, and starts to pull away from the edges of the pan. Add chocolate chips and cherries.
  5. Pour into prepared pan and bake for 25-30 minutes, or until center isn't quite set or a toothpick inserted near the center comes out mostly clean.

NOTES:

If using semisweet chocolate I prefer to reduce the sugar to 125g or about a generous 1/2 cup. Don't over-bake brownies! In my opinion, brownies are always better off on the dense, slightly under-baked side than dry or crispy. Nut fan? Add 1/2 cup walnut, pecans, or your nut of choice!

Calories

387.92

Fat (grams)

20.18

Sat. Fat (grams)

11.93

Carbs (grams)

54.18

Fiber (grams)

2.66

Net carbs

51.53

Sugar (grams)

45.56

Protein (grams)

3.67

Sodium (milligrams)

82.56

Cholesterol (grams)

61.64
Nutritional information is approximate. Based on 9 servings.
Created using The Recipes Generator

Burgundy Chocolate Cherry Cookies

September 24 feels like a very significant day.  You know, one of those days where you feel like it's someone's birthday (well, that's always true, even if you don't know them), a holiday, or something significant happened for you on that day.  But, I have nothing.  Except, this day last year Hannah Kelsey and I got off our first and hopefully last overnight train in Europe...terror....nope, not that.  Oh, it's the third day of autumn.  OH YEAH.  That's significant, we'll roll with that.  If you still have a nagging feeling like you're forgetting something, best wish everyone you meet a happy birthday, just in case...

...and make these cookies so it really didn't look like you forgot....worst case scenario it's no one's birthday and you have to eat them yourself...

...actually, it's always a good idea to have cookies on hand, whatever the occasion, if even just to say "Happy September 24!" Especially these ones.  Let me list some reasons for you.  Wine, chocolate, very chocolate, cherries, super chocolatey, and very chocolatey.  In fact, the batter is so chocolatey it makes the semi-sweet chocolate chips look like light milk chocolate.  But they are not.  So chocolatey. 

Burgundy Chocolate Cherry Cookies

Makes about 3 dozen cookies

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 cup oil
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup red wine
  • 12 oz bag semi-sweet chocolate chips
  • 1 cup dried cherries

Directions:

Oven 375 Fahrenheit. 

In a medium bowl whisk together flour, cocoa, baking soda, and salt.

In another large bowl combine oil, sugar, brown sugar, egg, and vanilla.  Carefully stir in wine.  Stir in dry ingredients until fully incorporated, then add chocolate chips and cherries.  Batter will be soft, but shouldn't be too soupy.  If it is, just add a touch more flour.

Spoon little mounds onto a baking sheet and bake for 6-8 minutes, until edges look set but center still looks wet.  Allow to cool for several minutes on baking sheet before removing to cool completely.

Pairs wonderfully with...the remainder of the bottle of wine you used to make these...

Jenny's Notes:

Feel free to use any kind of red wine you like for these!  I have used the an Italian red, Savini Montepulciano d'Abruzzo Riserva with great success, and the cookies in the photos I used a French red, Côtes du Rhône.  I chose to call these Burgundy because of the Burgundy wine region, which I think would be lovely in these, (the wine, not the region) and saying "Burgundy Cookies" is a whole lot easier than "Côtes du Rhône Cookies," no?  And, red (wine) plus brown (chocolate) makes burgundy.  Yes.  Maybe.