Monster Breakfast Cookies

Monster Breakfast Cookies

Made  times
Jessflokstra 0

"These are a perfect treat when on the go, or first thing in the morning before a run/walk, or in the middle of the night while nursing a hungry infant! Walnuts are a great add (try 1/2 cup raisins and 1/2 cup walnuts), but they do make the cookies a bite drier. You can use white flour or a mixture of white and whole-wheat."
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35 m servings 337 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 111 mg
  • 4%

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 350 degrees F (175 degrees C). Lightly grease 4 baking sheets.
  2. Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended. Add second egg with vanilla extract; continue beating. Continue beating while adding vegetable oil, honey, oats, whole wheat flour, ground flax seed, sesame seeds, poppy seeds, flax seeds, baking soda, and ground cinnamon, respectively. Fold raisins into the dough.
  3. Use a 1/4 cup measuring cup to create monster cookie size and drop onto prepared baking sheets.
  4. Bake in the preheated oven until edges are just browning, about 20 minutes.



Good stuff! Very versatile-put what you like it!

OMG These are delicious! I changed a few minor things for health & allergy reasons. Substituted Coconut Oil for the vegetable oil, used Chia Seeds & Hemp Seeds instead of Flax Seeds because I o...

Great for a take-along breakfast or mid-morning break.

These are good, but I have to admit that I made several modifications. I didn't really want to add more fat and sugar on top of the butter and sugar that I had already added, so I substituted t...

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