Whole Grain Breakfast Cookies

Whole Grain Breakfast Cookies

Made  times
IrisMac 20

"My sister and I love something sweet with our coffee in the morning. We created this recipe to make a wholesome breakfast. I generally double the batch and keep them in the freezer. They taste even better frozen (still soft!). Whole grains, fiber, and protein and no butter! Can it really be delicious? Yes! My kids can't keep their fingers out of the batter. I decided to add it to Allrecipes because everyone keeps asking me for the recipe. Enjoy!"
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50 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
  3. Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
  4. Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
  5. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.


  • Cook's Note
  • The agave nectar (sometimes called blue agave, or raw agave syrup) comes from the agave plant. It is sweeter, less processed and has a lower glycemic index (releases glucose into the bloodstream at slower rate) than table sugar. You can substitute 1/3 cup brown sugar for agave (so a total of 2/3 cup brown sugar for this recipe), and add 1 egg white. I like the consistency of the cookie better with the agave.


  1. 217 Ratings

Most helpful positive review

I had to make a few substitutions, but these are just awesome. I used honey instead of agave nectar, applesauce instead of oil, and peanut butter instead of almond butter. I'm sure they would ...

Most helpful critical review

Sorry, I don't know why I seem to be the only one who cannot rave about these cookies. I really stuck with the recipe, since I also want a wholesome cookie with my coffee that includes fiber and...

I had to make a few substitutions, but these are just awesome. I used honey instead of agave nectar, applesauce instead of oil, and peanut butter instead of almond butter. I'm sure they would ...

**second batch note** i made a double batch and froze the dough in large cookie-sized balls by placing plastic wrap over a cookie sheet, allowing them to freeze and then placing them into a zipl...

Awesome cookies! I didn't have any walnuts so I subbed whole wheat flour, and also subbed honey for the agave. Very versitle recipe, thanks so much, we'll be using this one often:)

Loved these cookies! I made a few changes based on the other reviews. I used Honey instead of Agave. 2 eggs. Left out the cinnamon. Used natural organic peanut butter instead of almond butter. L...

Really good! Can't wait for my kids to try them! For those of you who like to weigh ingredients, this is for you: Walnuts (7 oz.) Oats (9 oz.) Wheat Flour (3.75 oz.) Flax (3.75 oz.) Almond Butte...

Thanks for a great recipe. These are delicious and nutritious. Because I didn't have all of the ingredients on hand I needed to make some subsitutions. I used almonds instead of walnuts, pean...

I love these cookies! The only thing I changed in this recipe was omitting the chocolate chips. Honestly, I don't think it needs them but the chocoholics among us will disagree. I was curious wh...

Awesome and super flexible to meet dietary needs. I used two eggs, replaced the brown sugar with 1/3 cup Stevia (cup for cup style), added 2 tbls chia seeds to dry ingredients, and subbed melte...

I didn't have walnuts, but I did have pecans (I live in Texas - they're everywhere) so I used them instead. After reading the other reviews, I decided to add another egg and more oil to make the...

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