Whole Grain Breakfast Cookies Recipe - Allrecipes.com
Whole Grain Breakfast Cookies Recipe
  • READY IN 50 mins

Whole Grain Breakfast Cookies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 18 cookies Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    50 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2011

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 be even better with no substitutions, but this was a winner with my husband and my 17 month old!

Most Helpful Critical Review
Nov 15, 2011

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 protein. I did leave out the chocolate chips because it sounded too sweet. But the cookies just didn't seem sweet enough, and they were heavy. I wish I had NOT flattened them with the spatula. I plan to retry this, with a bit more sugar, more cherries, and maybe more soda to make them lighter, crispier. I do appreciate the recipe, anyway.

Oct 02, 2011

**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 ziplock. then all week, i took a few out at a time, baked them at 350 for 10 minutes, gave them a gentle smush as i took them out of the oven to flatten them a bit and let them cool completely on the pan. PERFECTION! NO CRUMBLING AND MY 7 YR OLD DAUGHTER GOBBLES THEM! Pretty dang good. I had to make a few changes, like raisins instead of the dried cherries, but if you had them the cherries would have given a nice pop of flavor (I suppose you could try Craisins or even the cherry flavored Craisins as an alternative too). I added a small gala apple to the food processor (minus stem and seeds) for a little extra fruit content, and my cookies came out very moist (a bit crumbly like many other comments). I think I might add another egg next time? I love the walnuts being ground up. My daughters chomped away on an omega3 & 6 rich, high fiber snack and never once caught on to my diabolical plan to give them something healthy. Possibly my new favorite cookie recipe. I wonder how coconut oil would do instead of the canola?

Sep 05, 2011

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:)

Sep 27, 2011

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. Left out the dry cherries. And used Coconut oil instead of canola oil. My husband ate 6 and my kids devoured them after school!!

May 22, 2012

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 Butter (9 oz.) Walnut Oil (4 oz.) Canola is NOT healthy! Agave (5.75 oz.) Brown Sugar (5.5 oz.) Chocolate Chips (12 oz.) Next time I'd use half the chocolate chips. Next time I'd like to try all honey and coconut oil. Thank you!

Sep 10, 2011

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, peanut butter instead of almond butter, ommitted the cinnamon, used 1/4 c brown sugar and 1/8 c honey (instead of the agave). I used 1 1/2 c raisins instead of the cherries and chocolate chips.

Oct 02, 2011

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 what the "flattening" does, so I left one cookie unflattened as my control. The unflattened cookie tasted delicious as well, but the flat versions travel well. I baked half of the batch right away and put the other half in the fridge and baked them up a few days later. I couldn't save these just for breakfast; I ate them all day long.


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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