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Home » Breakfast

Breakfast Cookies

Published: Jul 31, 2019 · Modified: May 21, 2024 by Jenn ·This post may contain affiliate links ·

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Stack of chewy oatmeal cookies on kitchen shelf.
Recipe card for breakfast cookies.

Breakfast Cookies made with creamy nut butter, mixed seeds, dried cherries, mini-chocolate chips, and oats are super easy to make. If you love oatmeal cookies, you'll be devouring these before they have time to cool, trust me. Crunchy healthy seeds mixed with the sweetness of dried cherries and dark chocolate creates a perfect balance.

Stack of oatmeal cookies on a plate.

🌿 Ingredients You Need & Why

  • All Purpose Flour
  • Whole Oats
  • Creamy Nut Butter
    • peanut butter, cashew butter, sunflower butter, or almond butter
    • Organic nut butters will need to be thoroughly stirred to mix in any separted oils.
  • Unsalted Butter
  • Large Eggs
  • Granulated and Brown Sugar
  • Cinnamon and Nutmeg Spices
  • Dried Fruit
    • dried cherries, raisins, apricots, or figs
  • Mixture of Seeds
    • sunflower seeds, pumpkin seeds, chia seeds
  • Dark Chocolate Chips
    • optional but fabulous!
Oatmeal cookies with seeds on a shelf.

Tips for Making Breakfast Cookies

  • Use nut butters that are well stirred if the oil is separate.
  • Cream softened butter with brown sugars until smooth. Then mix in sunflower butter.
  • Add eggs one at a time, then add vanilla.
  • Scrape sides and bottom of mixing bowl to makes sure all ingredients are incorporated.
  • Once dry ingredients are mixed into the wet, stir in seeds, cherries, and chocolate with wooden spoon.
  • Make sure to chill your cookie dough for about 30 minutes before scooping.
  • You can make your dough the day before and cover  bowl with plastic wrap. Just make sure to let cookies warm slightly at room temperature before scooping or the dough will be too hard.
  • Remove cookies from oven when they start to brown on the edges.
  • Let cool slightly and they will firm.
  • Store in an air tight container for 1-2 weeks.
Oatmeal cookie on a plate.
Stack of chewy oatmeal cookies on shelf.
Jenn Davis

Breakfast Cookies

5 from 4 votes
Breakfast Cookies are chewy oatmeal cookies packed full of sunflower seeds, pumpkin seeds, chia seeds, dried cherries, and mini dark chocolate chips!
Print Recipe Pin Recipe Ingredient Tips
Prep Time 10 minutes mins
Cook Time 18 minutes mins
Chilling Time 30 minutes mins
Total Time 28 minutes mins
Servings: 18 Large Cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients

  • 1.5 Cups (192 grams) All Purpose Flour
  • 2 Cups Whole Oats
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • 8 tablespoon Unsalted Butter, softened
  • 1 Cup (220 grams) Light Brown Sugar, lightly packed
  • ½ Cup (100 grams) Granulated Sugar
  • 1 Cup (256 grams) creamy nut butter , *peanut butter, cashew butter, almond butter, sunflower butter
  • 2 Large Eggs
  • 2 teaspoon Vanilla Extract
  • ¼ Cup Sunflower Seeds
  • ¼ Cup Pumpkin Seeds
  • 1 tablespoon Chia Seeds
  • ½ Cup Dried Cherries
  • ½ Cup Mini Dark Chocolate Chips
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Method
 

  1. In a large mixing bowl combine flour, oats, cinnamon, nutmeg, salt, baking powder, and baking soda. Stir together with a whisk.
  2. Using the bowl of a stand mixer on medium speed cream together butter and both sugars until smooth using the paddle attachment. Scrape down sides and bottom of bowl as needed throughout rest of recipe.
  3. Add sunflower butter and mix again.
  4. Add eggs one at a time with vanilla and mix until incorporated.
  5. Slowly spoon in oat and flour mixture into the sunflower butter mixture. Mix with paddle attachment on medium low to form a cookie dough.
  6. Once all ingredients are combined, remove bowl from stand.
  7. In a separate medium bowl stir together sunflower seeds, pumpkin seeds, chia seeds, dried cherries, and chocolate chips.
  8. Slowly pour seed mixture into cookie dough and mix with a wooden spoon.
  9. Cover bowl with plastic wrap and place in fridge to chill for 30 minutes.
  10. Line two cookie sheets with parchment paper or silicone mats. Preheat Oven to 350 F (176 C).
  11. Scoop cookie dough into 3 tablespoon balls and place two inches apart on cookie sheet. Flatten slightly with hands. Cookies will spread in the oven, but since they are large I just press the dome down ever so slightly. You can scoop dough with a 2 tablespoon Ice Cream scoop if desired.
  12. Bake on middle rack of the oven for 16-18 minutes or until edges begin to brown slightly.
  13. Slide parchment paper or silicone mat off pan to a cooling rack for cookies to cool completely.
  14. Store unused cookie dough in the fridge.

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Reader Interactions

5 from 4 votes (2 ratings without comment)

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Comments

  1. Patricia. Woyahn

    August 06, 2019 at 6:53 am

    Could you use regular peanut butter and walnuts? Just want to make for my hubby

    Reply
    • Jenn

      August 06, 2019 at 7:37 am

      Yes you can!

      Reply
  2. Courtney

    August 06, 2019 at 7:34 pm

    5 stars
    The most delicious!

    Reply
    • Jenn

      August 08, 2019 at 7:35 pm

      Yay!! So happy you like them:)

      Reply
  3. Tracey Pepper

    August 11, 2019 at 9:44 am

    I'm going to give this recipe ago they sound delicious

    Reply
  4. Robin Davis

    November 10, 2019 at 10:12 am

    Sounds delicious! To make them gluten free, which flour would you substitute the AP flour with? Almond, coconut, or just not use any type of flour? Thank you

    Reply
    • Becky

      May 05, 2020 at 1:30 am

      I made them GF and DF this weekend. I used a 1/2 cup GF flour mix (Trader Joe’s blend but any would work) then I ground oatmeal in my coffee grinder to make “flour” - 1 cup. I also used coconut oil Instead of butter. The cookies came out great! Next time I’m going to cut back on the sugar- they were plenty sweet (which my family loved) but I’d like to try cutting the brown sugar to 1/2 or 3/4 cup.

      Reply
  5. Katie

    October 16, 2021 at 4:55 pm

    5 stars
    I was looking for a good recipe to use up most of the jar of Sunbutter I had in our pantry. These turned out delicious! I cut out 1/4 cup of the brown sugar and they are still plenty sweet for me. Added chocolate chunks and dried cherries (no additional sunflower seeds or pumpkin seeds on hand). Definitely recommend.

    Reply
5 from 4 votes (2 ratings without comment)

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